Football Food: Quick and Easy Corn, Green Chile, and Cheddar Quesadillas
Football season is here!
If you’re a Chicago Bears fan, undoubtedly you’re going to want to focus your attention on the game, not on cooking. Well, unless, of course, Cutler decides to become an interception machine. Then, by all means, divert your eyes and cook up a storm. However, if he’s playing well, then merely whip up these quesadillas in a few minutes, sit back, and enjoy the game.
Now, if he starts to throw interceptions after you’ve made these cheesy, gooey delights, DO NOT throw them at your TV screen. Experience teaches us (and by “us”, I mean “me”) that Cutler keeps right on pouting as if he doesn’t even know that you’ve doused him in greasy cheese, and you will be responsible for cleaning up the mess. He never even offers to help in the least.
With only a handful of really tasty ingredients, this appetizer is super tasty as well as super easy!
Here’s the lowdown:
Recipe courtesy of: Ortega.com
2 cups (8 oz.) shredded cheddar cheese
1 can (4 oz.) diced chiles
1/2 cup whole kernel corn (Canned, fresh, or frozen will do!)
1/4 cup sliced green onions (2 – 3 onions)
Chopped, fresh cilantro (omit if you’re genetically pre-disposed to think it tastes like soap.)
10 (6 inch) flour tortillas
Salsa and sour cream for dipping
Combine the first 5 ingredients in a bowl.
Spread 1/3 cup of mixture onto half of each tortilla, leaving an inch bare along the edge.
Fold tortillas in half.
Spray large skillet with non-stick cooking spray or a drop in a tablespoon of vegetable oil, and heat on medium high.
Cook tortillas on each side until golden brown and cheese is melted, pressing down with a spatula.
Cut cooked tortillas into pie-shaped wedges and serve with salsa and sour cream.
And here’s the printable version:
Quick and Easy Cheddar Cheese and Green Chile Quesadillas
|Prep time||10 minutes|
|Cook time||10 minutes|
|Total time||20 minutes|
- 2 cups shredded cheddar cheese
- 1 can (4 oz.) diced green chiles
- 1/2 cup corn ((fresh, frozen or canned will do))
- 1/4 cup green onions (sliced)
- 1/4 cup cilantro (chopped)
- 10 flour tortillas (6 inches wide)
- salsa and sour cream for dipping
|Combine first 5 ingredients in a bowl.|
|Spread 1/3 cup of mixture onto half of each tortilla, leaving an inch bare along the edge.|
|Fold tortillas in half.|
|Spray large skillet with non-stick cooking spray or a drop in a tablespoon of vegetable oil, and heat on medium high.|
|Cook tortillas on each side until golden brown and cheese is melted, pressing down with a spatula.|
|Cut cooked tortillas into pie-shaped wedges and serve with salsa and sour cream. |
By the way, someone whose blog you’re reading just may have gone to the Northwestern game yesterday on a crisp and lovely fall afternoon and, as a bonus, heard Jim Cornelison, the Blackhawks belter, sing the national anthem as they paraded around with the Stanley Cup.