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Green Chili and Corn Quesadillas

4 Servings

35 minutes

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In Mexico, quesadillas are made on a comal, a flat, round griddle-like pan that’s also used for cooking tortillas and toasting chilies. The closest piece of cookware in most U.S. home kitchens is a 12-inch skillet, which is what we use here. Along with the cheese, earthy poblano chilies and charred sweet corn are the star ingredients, but we add ground cumin for savoriness and spice, plus pickled jalapeños and a little of their brine for some chili heat and acidity. In summer months, plump, tender kernels cut from just-shucked ears of corn are best, but frozen works, too; be sure to fully thaw the kernels and pat them dry so they brown well when toasted. Queso Oaxaca is a mild, stringy melting cheese and the first choice for making quesadillas. If you cannot find it, pepper jack is a great, though slightly less gooey, option that also offers a little kick of heat, or you could simply use whole-milk mozzarella.

4

Servings

Tip

Don’t use a conventional (that is, not nonstick) skillet for this recipe. The tortillas will brown better in a nonstick pan. After flipping the first batch of quesadillas onto their second sides, keep an eye on how quickly they’re toasting and turn down the burner as needed. The longer the pan stays on the heat, the more heat it builds. For this reason, the second batch likely will cook faster than the first.

35 minutes

Ingredients

  • 4

    tablespoons neutral oil or lard, divided

  • 2

    cups fresh corn kernels from 2 or 3 ears or thawed frozen corn kernels, patted dry

Directions

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Reviews
John M.
June 29, 2022
Quesarito!
I made this exactly as written, save for halving the recipe for two of us, and it was really wonderful! Pretty easy to put together, too. Next time I make it, I may bump up the oregano and cumin just a bit. I gotta say that this is the biggest quesadilla that I've ever made. More like a 'quesarito' (quesa. & burrito). Thanks again, Courtney & Milk Street team!
Carolyn L.
June 25, 2022
Excellent even prepared vegan and gluten-free
I made this recipe subbing vegan chili 'cheese' and homemade gluten-free tortillas. Very flavorful, very delicious but simple recipe. I served it open face with sliced avocado as the gluten-free tortillas do not fold easily. Great recipe.
Tim S.
June 19, 2022
Delicious!
I followed the directions as stated and it was great! My whole family (husband & 3 boys) all enjoyed this meal. I would make this again!