Green Chili and Corn Quesadillas #recipe from Molly MacRae

 

We love these quesadillas. They’re fairly easy to make and are great as leftovers, either reheated or cold. Cilantro isn’t for everyone, and 1/2  a cup is quite a lot, so feel free to cut down on the quantity or leave it out altogether.

The original recipe calls for a nonstick skillet to ensure better browning. If you have one, use it. We don’t have one but our cast iron frying pan has no trouble browning the quesadillas, or anything else, beautifully.

You’ll find a free, downloadable, printable pdf of the recipe below the cooking directions.

Green Chili and Corn Quesadillas

Adapted from Milk Street: The World in a Skillet by Christopher Kimball

 

 

Ingredients

4 tablespoons olive oil

2 cups frozen corn kernels, thawed and patted dry (or fresh kernels cut from 2 or 3 ears)

2 poblano chilies, stemmed, seeded, and thinly sliced

1 medium onion, halved and thinly sliced

1 teaspoon dried oregano

3/4 teaspoon ground cumin

Kosher salt and black pepper

5 ounces pepper jack cheese, shredded (or queso Oaxaca if you can find it)

1/2 cup lightly packed fresh cilantro, chopped

2 tablespoons pickled jalapeños, chopped, plus 1 tablespoon brine

8 eight-inch flour tortillas

 

Directions

In a 12-inch skillet over medium-high, heat 1 tablespoon oil until barely smoking. Add the corn and cook, stirring only once or twice, until charred, 3 to 5 minutes. (If you’re using frozen corn, you really do need to thaw them and should pat them at least somewhat dry or they’ll spit and spatter like crazy in the hot oil Ow!) Transfer to a large bowl.

In the same skillet over medium-high, heat 1 tablespoon of the remaining oil until shimmering. Add the chilies, onion, oregano, cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until the vegetables soften and brown, 6 to 9 minutes. Transfer to the bowl with the corn and cool slightly. Meanwhile, wipe out the skillet and set aside.

To the vegetable mixture, stir in the cheese, cilantro, pickled jalapeños and their brine. Taste and season for salt and pepper. Divide the mixture evenly between the tortillas, spreading it over half of each. Fold the unfilled sides over and press.

In the skillet over medium-high, heat 1/2 tablespoon of the remaining oil until shimmering. Add 2 quesadillas and cook until the tortillas are golden brown on the bottom, about 2 minutes. Flip and cook, adjusting the heat as needed, until the second sides are browned, another couple of minutes. Transfer to a platter or rack and cook the 6 remaining quesadillas, 2 at a time, using the remaining 1 1/2  tablespoons of oil.

 

 

🌽click here for a free, downloadable,printable pdf of this recipe🌽

 

 

Now available for pre-order – All Shell Breaks Loose

book 3 in the Haunted Shell Shop Mysteries!

 

On North Carolina’s Ocracoke Island, Maureen Nash sells exquisite seashells to locals and tourists—with Bonny the shop cat and the ghost of a Welsh pirate for company. And when needed, she steps in to help the police solve a murder . . .

Dr. Irving Allred is boasting around town that he’s about to get his hands on an authentic haunted sword. But minutes after Maureen hears the story, a woman walks into the Moon Shell, sword in hand. She found it while walking her bulldog on the beach—and its blade is stained with what looks like blood. Looks like it’s time to call the sheriff’s department.

Allred is furious that his prize is now in police custody—and even more agitated that an unknown buyer was trying to outbid him. He’s convinced the sword will lead him straight to the ghosts he’s been hunting. He’s not the only one on the Outer Banks who’s been searching for spirits, though. An odd visitor also showed up at Maureen’s shop claiming the ability to sense them . . . though somehow she didn’t seem to notice Maureen’s spectral friend hanging about.

When a man who’d been camping nearby is found cut down along the shore, Maureen starts providing some unofficial assistance to Captain Rob Tate by digging into the island’s maritime history. But it’s not the only mystery she’s facing—because the shop’s resident ghost is seeing ghosts himself . . . 

Happy reading! 

 

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries, the Haunted Shell Shop Mysteries, and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Instagram or Bluesky.