Green Chili, Corn & Chicken

Name: Green Chili, Corn & Chicken
Prep time: 10 min
Total time: 10 min
Cuisine: Mexican, Latin American, American, TexMex
Ingredients: 2 cups fresh corn kernels from 2 or 3 ears or thawed frozen corn kernels, patted dry; 2 poblano chilies, stemmed, seeded and thinly sliced; 1 medium white onion, halved and thinly sliced; 1 teaspoon dried oregano, preferably Mexican oregano; 3/4 teaspoon ground cumin; Kosher salt and ground black pepper; 5 ounces queso Oaxaca (see headnote) or pepper jack cheese, shredded (1¼ cups); 1/2 cup lightly packed fresh cilantro, chopped; 2 tablespoons pickled jalapeños, chopped, plus 1 tablespoon brine; Add spiced chicken cubed. Optional; Serve over cilantro lime rice optional; 4 10-inch flour tortillas

4 steps

Prep:10min

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. 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. This was good also served with cubed spiced chicken over cilantro lime rice instead of in the quesadillas

Updated at: Thu, 17 Aug 2023 05:08:07 GMT

Ingredients

4 servings

2 cupsfresh corn kernels

from or 3 or thawed frozen corn kernels, patted dry

2poblano chilies

stemmed, seeded and thinly sliced

1white onion

medium, halved and thinly sliced

1 teaspoondried oregano

preferably mexican oregano

¾ teaspoonground cumin

kosher salt

ground black pepper

5 ouncesqueso Oaxaca

or pepper jack cheese, shredded

½ cupfresh cilantro

lightly packed, chopped

2 tablespoonspickled jalapeños

chopped, plus 1 tablespoon brine

chicken

add, spiced, cubed, optional

cilantro lime rice

Ser over, optional

410-inch flour tortillas

Instructions

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.