Green chili and corn quesadillas from Milk Street: The World in a Skillet (page 255) by Christopher Kimball

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Notes about this recipe

  • Eat Your Books

    Can substitute lard for neutral oil of your choice, pepper Jack cheese or mozzarella cheese for queso Oaxaca, and can use fresh or frozen corn.

  • averythingcooks on April 09, 2023

    Another upvote for these guys. I used jarred roasted poblano strips topped up with roasted peppers from my freezer (Anaheims & jalapenos) and pepper jack. I used red onion, skipped the "soapy" cilantro, added ancho chili powder and was a bit heavier handed with the pickled jalapenos. A 1/2 recipe was the perfect amount for the 2 of us with a salsa/sour cream dip and a simple green salad on the side.

  • Soulkitchenjen on February 17, 2023

    So good. I used the pepper Jack cheese. It could have used a little more. Served with avocado and crema on top. Very delicious and satisfying dinner. Use lard if you have it.

  • dinnermints on September 01, 2022

    As everyone has said, these were indeed fabulous. I accidentally bought 8” instead of 10” tortillas, and so made 6 quesadillas. Love the pickled jalapeños, but had to add them after plating so it wouldn’t be too spicy for my toddler. I also just sprayed the pan instead of using a tablespoon of oil for each batch of tortillas, and that worked fine. Next time maybe I’d try grilling at least some of the veggies to get that smoky flavor…I know the point was to use just one pan, but I think the veggies would’ve browned better in a cast iron skillet.

  • bwhip on August 18, 2022

    These were great. Lots of delicious vegetables, and not overly cheesy. I modified a bit - I grilled the corn and roasted the peppers on the grill, so I could remove the charred skins. Our store didn’t have poblanos, but it’s hatch chile season, so I used those. Results were excellent, we’ll sure make these again.

  • southerncooker on August 15, 2022

    This was so good. Loved the bit of heat from the poblano. I'd definitely make these again. I used whole wheat tortillas and for the cheese choice Pepper Jack. Corn and poblano from my farm share.

  • BrendaD1962 on May 04, 2022

    We absolutely loved these!!! Served them with salsa and sour cream. I followed the recipe exactly except for adding a few extra jalapeños. Delicious!

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