Spicy Corn and Mushroom Quesadillas
Savor the delightful combination of sweet corn and earthy mushrooms in these Spicy Corn and Mushroom Quesadillas. Enhanced with zesty chipotle chiles, these quesadillas deliver a perfect kick of heat balanced by the creamy melted Monterey Jack cheese. Wrapped in golden corn tortillas, each bite provides a harmony of flavors and textures that will impress your palate. Ideal for a quick lunch or as a party appetizer, these quesadillas are sure to become a favorite at any gathering. Serve them hot with a side of fresh salsa for an extra burst of flavor!
4
Servings
300
Calories
13
Ingredients
Ingredients
vegetable oil
1 tablespoon
minced onions
2 tablespoons
garlic clove, minced
1
corn kernels
1 cup
thinly sliced mushrooms (preferably wild variety such as portabello)
4 ounces
salt
1/2 teaspoon
canned chipotle chiles, minced
2
adobo sauce (from the chiles)
2-3 teaspoons
vegetable oil (for frying)
as needed
corn tortillas
8
Monterey Jack cheese, shredded
6-8 ounces
minced fresh cilantro
2-3 tablespoons
salsa
optional (for serving)
Instructions
1
Preheat your oven to 275°F (135°C) to keep the quesadillas warm after cooking.
2
In a small skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the minced onions and minced garlic, sautéing for about 1 minute until fragrant.
3
Stir in the corn kernels, sliced mushrooms, salt, and minced chipotle chiles. Cook while stirring for about 5 minutes, until the vegetables soften and become fragrant.
4
On a griddle or in a large heavy skillet, warm enough vegetable oil to lightly coat the surface over medium heat.
5
Take one tortilla and spread about a quarter of the vegetable mixture on half of the tortilla, then sprinkle on a similar amount of shredded Monterey Jack cheese and 1-2 teaspoons of minced fresh cilantro.
6
Fold the tortilla over to create a half-moon shape and carefully transfer it to the skillet.
7
Cook for about 1-2 minutes on each side until the cheese melts and the tortillas turn lightly golden brown and crispy.
8
Remove the cooked quesadilla and place it on an oven-safe plate to keep it warm while you repeat the assembly and cooking process with the remaining tortillas and filling.
9
Slice the quesadillas into wedges and serve hot, accompanied by fresh salsa if desired.
Nutrition Information
17.5g
Fat
30g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Spicy Corn and Mushroom Quesadillas?
They are a savory Mexican-style dish featuring golden corn tortillas filled with a mixture of sweet corn, earthy mushrooms, spicy chipotle chiles, and melted Monterey Jack cheese.
What type of mushrooms are best for this recipe?
The recipe recommends using 4 ounces of thinly sliced mushrooms, preferably a wild variety such as portabello for a richer flavor.
How many calories are in a serving of these quesadillas?
Each serving contains 300 calories.
Is this recipe vegetarian-friendly?
Yes, these Spicy Corn and Mushroom Quesadillas are vegetarian.
What kind of tortillas should I use?
The recipe specifically calls for 8 corn tortillas.
How do I keep the quesadillas warm while cooking the rest?
Preheat your oven to 275°F (135°C) and place the cooked quesadillas on an oven-safe plate inside to keep them warm.
What provides the heat in this recipe?
The spiciness comes from 2 minced canned chipotle chiles and 2-3 teaspoons of adobo sauce.
How much protein is in one serving?
Each serving provides 10g of protein.
What is the fat content per serving?
There is 17.5g of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 30g of carbohydrates.
What cheese is recommended for these quesadillas?
6-8 ounces of shredded Monterey Jack cheese is recommended for its excellent melting quality.
How long does it take to cook the vegetable filling?
After sautéing the onions and garlic, the corn and mushrooms should be cooked for about 5 minutes until softened.
How do I assemble the quesadillas?
Spread a quarter of the vegetable mixture on half a tortilla, sprinkle with cheese and fresh cilantro, then fold it into a half-moon shape.
How long should I cook each quesadilla in the skillet?
Cook for about 1-2 minutes on each side until the cheese is melted and the tortilla is golden brown and crispy.
What should I serve with these quesadillas?
They are best served hot with a side of fresh salsa.
How much corn is needed for this recipe?
You will need 1 cup of corn kernels.
Do I need to use fresh cilantro?
Yes, 2-3 tablespoons of minced fresh cilantro are used to add a burst of herbal flavor inside the quesadillas.
What is the suggested serving size?
The recipe makes 4 servings, which typically equates to two folded corn tortilla quesadillas per person.
Can I use frozen or canned corn?
Yes, the recipe requires 1 cup of corn kernels, which can be fresh, frozen, or drained canned corn.
What is the total number of ingredients required?
There are 13 ingredients in total, including the optional salsa for serving.
Is garlic used in this recipe?
Yes, the recipe uses 1 minced garlic clove.
What type of oil should I use for frying?
Vegetable oil is used for both sautéing the vegetables and frying the tortillas.
How should the quesadillas be cut before serving?
They should be sliced into wedges for easier serving.
What is the category of this recipe?
This recipe is categorized under Corn dishes.
Can these be served as an appetizer?
Yes, they are ideal as both a quick lunch and a party appetizer.
How much onion is required?
You need 2 tablespoons of minced onions.
Is there any salt in the recipe?
Yes, 1/2 teaspoon of salt is added to the vegetable mixture.
What if I don't have Monterey Jack cheese?
You can substitute it with other melting cheeses like mild cheddar, Pepper Jack, or Oaxaca cheese.
How much adobo sauce is used?
The recipe uses 2-3 teaspoons of adobo sauce from the canned chipotle chiles.
Is the preparation for this recipe considered easy?
Yes, it is tagged as an easy recipe suitable for quick meals.