Chile and Corn (Rajas) Quesadillas
Rajas, a traditional saute of chile peppers and onions, is a staple in Mexican cuisine. With the addition of cheeses, corn, this makes an easy and delicious quesadilla filling. You can also add chicken or beef to it. Note: If you don't mind a "drippy" filling, or you can't wait 🙂 these can be eaten right away. However, if you want the filling to solidify a little, wait 5 minutes before cutting.
- 2 lbs fresh poblano or Pasilla chiles (look for red and green or canned) Roasted and pealed
- 3 tablespoons vegetable oil
- 1 medium white onion thinly sliced
- 2 ears corn, canned sweet corn or frozen corn kernels
- 1/2 cup Mexican crema non fat sour cream works too
- 1 cup shredded cheese mixture: jack cheddar, Mexican
- to taste kosher salt
- 3 tbsp corn oil or EV olive oil
- 5 10-12" tortillas corn tortillas work good too and are less expensive
- small bunch cilantro Chopped or whole for garnish or put inside quesadilla
- 1 tbsp Oregano Optional
- Char the chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes. Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes. Set aside. . Peel and seed the chiles. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes. . Add the Mexican crema and cook until bubbling, about for 8 minutes. Add the cheese and stir until melted and smooth. Taste and season the rajas with salt cilantro and oregano as desired, to taste.
- Take a Flour or corn tortilla and place on a clean griddle. Note test a tortilla on the griddle to see if while cooking to see if it is clean. You can also use a large cast iron pan for this. Put a little oil on the griddle or pan and place the tortilla on it. Spoon in some of the rajas mixture and fold in half. Flip the tortilla over and cook until brown on both sides. . The flour quesadilla can be sliced with a pizza cutter depending on the serving size.
The poblano chile is a fresh chile that ranges from mild to hot. It is a deep, dark green or dark red color and is large and wide with shiny skin. Ripened on the plant and dried it is known as "chile ancho" or "pasilla." They can also be found at most supermarkets or Latin specialty markets. Just keep your eye out, as some stores sell them fresh under the name "pasilla." Although this is a vegetarian dish, you can also add CostCo rotisserie chicken breast or beef carnitas to the quesadillas. Alternately serve it with a simple chicken or beef-filled tacos. A great filling for tacos or topping for grilled arrachera. You can use virtually any chile but a mild poblano adds the perfect amount of spice to any dish.
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