Sunday, August 19, 2012

Corn and Hatch Chili Quesadilla

I went to the HEB the other day and was greeted with the awesome aroma of roasting Hatch chili peppers. What can you do? You buy them, of course and make as many things as possible with them.

Last night I mixed up a nice pyrex container of corn, Hatch chilis and parsley. The plan, to stuff it all inside tortillas and make quesadillas!

Corn and Hatch Chili Quesadilla
nutrition facts, Serves six


1 1/2 cup whole kernel corn - your choice of thawed from frozen or fresh scraped from the cob
1/2 cup roasted and peeled Hatch chilis (hot or mild as you prefer), rough chopped
1/4 cup cilantro, chopped
1/4 t smokey paprika
8 oz Monterrey Jack Cheese
6 large flour tortillas
1 can fat free black bean frijoles
1 1/2 cups salsa
non-stick spray


Measure and chop the corn, chilis, and cilantro. Mix in a Pyrex dish if you want or the bowl of your preference.

Put the black bean frijoles in a small casserole with a lid (you can use regular frijoles if you like).

Assemble all the other ingredients on the counter.

Lay out three of the tortillas on a work surface (I used two cutting boards).

Sprinkle half the cheese on the tortillas. Divide the chili mixture among the tortillas spreading the filling out to about half an inch from the edges.

Sprinkle the other half of the cheese on top of the chilis mix.

Top each with paprika and then place the remaining three tortillas on top sandwich style.

Heat a large non-stick skillet to medium. Hover your hand over it and when it is very hot, remove from the burner and give a spritz with the non-stick spray. Carefully lift one of the quesadillas and place in the pan.

This is a good time to nuke the frijoles.

Use a spatula and press the quesadilla while it cooks. Not all the time, just every now and then. When the cheese starts to melt you will be able to tell by how it feels when you press. This is a good time to check the bottom of the tortilla to see if it is getting nicely browned.

When it is brown on the bottom, spray the top tortilla with non-stick spray and flip it over. Continue to cook until that tortilla is browned. Remove to a plate and cover to keep warm while you cook the remaining two quesadillas.

Divide the frijoles over the top of each quesadilla and top with salsa and, if you like, more cheese.

Slice in half to serve. Only my 23 year old son can eat an entire quesadilla and I do not suggest that the rest of you even try. Half is good. Enjoy it with a large side salad.

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