Corn Quesadillas

READY IN: 20mins




  • preheat oven to 275.
  • in a small skillet, warm the tablespoon of oil over medium heat.
  • add the onion and garlic and saute for 1 minute.
  • stir in the corn, mushrooms and salt and chipotles and continue cooking for about 5 minutes, till the vegetables are cooked through.
  • on a griddle or in a large, heavy skillet, warm just enough oil to coat the surface, over medium heat.
  • cover the first tortilla with about one quarter of the vegetable mixture, a similar amount of cheese and 1 or 2 t cilantro.
  • top with a second tortilla.
  • transfer the quesadilla to the skillet and cook till the cheese is melted and the tortillas are lightly browned and chewy-crispy, about a minute per side.
  • drain, place the tortilla on a heat proof plate in the oven to keep warm.
  • repeat the assembly and cooking process with the remaining tortillas and filling, adding as many to the skillet as will fit comfortably at one time.
  • slice the quesadillas into wedges and serve hot, with salsa if desired.