Green Chili and Corn Quesadillas
- Makes4 servings
- Cook Time35 minutes
- 4
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.
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.
Step 1
In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon oil until barely smoking. Add the corn and cook, stirring just once or twice, until charred, 3 to 5 minutes. Transfer to a large bowl and set aside.
Step 2
In the same skillet over medium-high, heat 1 tablespoon of the remaining oil until shimmering. Add the chilies, onion, oregano, cumin, ¾ teaspoon salt and ½ 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.
Step 3
To the vegetable mixture, stir in the cheese, cilantro, pickled jalapeños and their brine. Taste and season with salt and pepper. Divide the mixture evenly among the tortillas, spreading it over half of each. Fold the unfilled sides over and press.
Step 4
In the skillet over medium-high, heat 1 tablespoon of the remaining oil until shimmering. Add 2 of the 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 2 to 3 minutes. Transfer to a platter and toast the remaining quesadillas in the same way using the remaining 1 tablespoon oil.
