Sometimes it's nice to make something that doesn't involve fancy ingredients or techniques, but is just easy, simple and yummy. This quesadilla is that, and fresh and healthy too. In-season corn and zucchini are sautéed with chili powder and fresh oregano, then stuffed with local jack cheese into a wheat tortilla and cooked in a skillet until golden and melty. A great snack or easy weeknight meal.
Zucchini Corn Quesadillas
Time: Less than 30 minutes active and total
Price: About $7.10 total; $1.80 per serving
Nutrition (per serving):
Saturated fat: 6.6g
1 Tbsp EVOO
1/2 onion, chopped finely
4 garlic cloves, minced
1 cup corn
1 lb zucchini, chopped finely
2 tsp chili powder
1 tsp black pepper
1/2 tsp salt
4 6-8" tortillas
4 oz Monterey Jack cheese, grated
1/4 cup cilantro, chopped
1. In a large skillet over medium heat, add EVOO, onion, garlic, corn, zucchini, chili powder, pepper and salt. Stir and sauté 8-10 minutes until cooked through and most of the moisture has evaporated. Remove from heat.
2. Heat a skillet that will fit the tortilla over medium heat and spray with cooking spray.
3. Meanwhile, lay out one tortilla and spoon about 1/2 cup of the vegetable mixture on one-half. Sprinkle with 1 oz of cheese, and then fold tortilla over. Grill in skillet until browned, 2-3 minutes, and then flip and cook on the other side. Remove and cut into wedges, then sprinkle with chopped cilantro. Serve hot.