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.
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