zucchini and corn quesadillas

Name: Zucchini and Corn Quesadillas
Cuisine: Mexican
Ingredients: 4 tablespoon(s) olive oil (i eyeballed the amount); 1 - onion, roughly chopped; - garlic, minced i used about 4 cloves, depends how much you love garlic; 2 - medium or 1 large zucchini, thinly sliced; 1 cup(s) frozen or fresh corn; 1/4 cup(s) chopped cilantro (optional if you dont like); 4 - flour tortillas; 2 cup(s) grated pepper jack cheese

(1 RATING)

33 Pinches

Kristin Miller

Hampton, IA

Updated on Sep 10, 2011

Trying to use up all the zucchini from the garden!

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Ingredients

4 tablespoons olive oil (i eyeballed the amount)
1 - onion, roughly chopped
- garlic, minced i used about 4 cloves, depends how much you love garlic
2 - medium or 1 large zucchini, thinly sliced
1 cup frozen or fresh corn
1/4 cup chopped cilantro (optional if you dont like)
4 - flour tortillas
2 cups grated pepper jack cheese

How To Make zucchini and corn quesadillas

Step 1

Heat oven to 400. In a large skillet heat about 3 tablespoons of olive oil over medium heat. Add onion, and a pinch of salt. Stir and cook until onions are soft then add garlic and cook for about 1 minute.

Step 2

Add zucchini and corn. Stir and cook for about 6 mintues or until soft and tender. Remove from heat. Add cilantro if using.
Step 3

Brush one side of all 4 tortillas with olive oil. Place 2 tortillas oil side down on a baking sheet. Place filling on top of each tortilla. Sprinkle 1 cup of cheese on top of each and top with remaining tortillas, oil side up.
Step 4

Bake for about 10 minutes, turning once until cheese is melted and tortillas are a little brown.
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