Zucchini Corn Quesadillas

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.

Tweet




Zucchini Corn Quesadillas
Servings: 4
Time: Less than 30 minutes active and total
Price: About $7.10 total; $1.80 per serving
Nutrition (per serving):
Calories: 327.3
Protein: 13.g
Fat: 15.4g
Saturated fat: 6.6g
Carbohydrates: 36.3g
Fiber: 7.5g
Sodium: 506.7mg
Cholesterol: 30.3mg

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.