Green Chile and Corn Quesadillas
Ingredients
8
(6") Kowalski's Flour Tortillas
6 oz.
shredded Kowalski's Monterey Jack Cheese
3 oz.
fresh goat cheese
4 oz.
canned chopped green chiles, drained
½ cup
frozen corn kernels, thawed
2
green onions, thinly sliced
¼ cup
roughly chopped fresh cilantro, plus more for garnish
2 tbsp.
finely chopped pickled jalapeño peppers
2 tbsp.
finely chopped roasted red peppers
2 tbsp.
Kowalski's Extra Virgin Olive Oil
- garnishes, to taste: Mexican crema (from the Dairy Department) and salsa verde
Directions
- Place tortillas on a clean work surface; evenly distribute cheeses, chiles, corn, onions, cilantro, jalapeños and red peppers on half of each tortilla.
- Fold tortillas in half; press gently.
- Using a pastry brush, very lightly brush both sides of each quesadilla with a bit of oil.
- Heat a nonstick grill pan or griddle over medium heat; cook quesadillas 2 or 3 at a time until cheese melts and tortillas turn golden and lightly crispy (about 4 min.), turning once.
- Remove from heat; let rest for 1 min. before cutting into wedges.
- Garnish with cilantro and drizzle with crema; serve with salsa.
