Sunday, September 12, 2010

Green Chili and Corn Quesadilla

This is way basic, but also tasty.

1 ear corn
1 roasted, peeled, and seeded poblano
1 cup shredded Mexican blend cheeses
4 flour tortillas

Boil corn in water for 5 minutes or until tender. Cut corn off of ear. Chop chili into small pieces and mix with corn. Spoon corn and chili mixture onto one tortilla, top with half of cheese and remaining tortilla. Cook until golden brown.

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