Corn and Chile Quesadillas

Ingredients

• 0.5 pound anaheim chiles 
• 1 cup whole-kernel corn frozen thawed
• 4 8-inch flour tortillas ()
• 4 ounces aged gouda cheese shredded
• 0.3 cup green onions chopped
• 0.1 teaspoon ground pepper black
• 2 teaspoons olive oil 
• 0.5 cup bottled salsa 
• 1.3 ounces shiitake mushroom caps thinly sliced

Equipment

• bowl
• frying pan
• baking sheet
• oven
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Cut chiles in half lengthwise; discard seeds and membranes.
3. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened.
4. Place in a zip-top plastic bag; seal.
5. Let stand 15 minutes. Peel and chop. Reduce oven temperature to 20
6. Heat oil in a large nonstick skillet over medium-high heat.
7. Add mushrooms; saut 2 minutes.
8. Add corn, onions, and pepper; saut 2 minutes.
9. Place mixture in a bowl; stir in chopped chiles. Wipe pan clean.
10. Place about 1/4 cup mushroom mixture and 1/4 cup cheese over half of 1 tortilla. Repeat procedure with remaining 1 1/4 cups mushroom mixture, remaining 3/4 cup cheese, and remaining 3 tortillas.
11. Heat pan over medium heat. Coat pan with cooking spray.
12. Place 1 tortilla in pan; cook 2 minutes or until cheese melts and bottom is golden. Fold tortilla in half; place on a baking sheet.
13. Place in 200 oven to keep warm. Repeat procedure with remaining tortillas.
14. Cut each quesadilla into wedges; serve with salsa.