Corn and Zucchini Quesadillas

Thoughts & Inspiration

My sister-in-law was coming over on a Sunday for a little while before we took our nephew to a museum... So I wanted to make a fun, quick little bite.  This is an easy and delicious recipe.  You can add in other veggies and make it yours.

Cook Time: 15 minutes     Makes 4 Quesadillas

Ingredients

1 tsp olive oil

4 cloves of garlic minced

1 cup frozen corn

1 large zucchini shredded (short, thin thread-like strips)

2 Tbsp of sauce from the canned chipotles in adobo sauce

1 tsp paprika

Salt to taste

1 cup shredded cheddar cheese

1 cup shredded pepper jack cheese

4 burrito style tortillas

Butter

Corn/Zucchini Stuffing:

In a pan, sauté garlic on a low-medium flame in 1 tsp of olive oil for 30 seconds to a minute (making sure garlic doesn’t brown).  Add frozen corn and sauté for about 3-4 minutes.  Next add shredded zucchini (can use a grater to shred), chipotle adobo sauce, paprika and a little salt.  Cook for an additional 2 minutes.  Remove from heat.

Quesadilla Assembly:

Heat up tortillas on a medium flame for 30 seconds on each side.  Add ¼ cup of cheddar to half of the tortilla and top with 2-3 Tbsp of the corn/zucchini mixture.  Add ¼ cup of pepper jack cheese on top of the vegetable mixture and fold tortilla in half creating a half moon.  Place a few shavings of butter on top of the tortilla.  Place quesadilla butter side down and cook on medium flame for 2 minutes moving the tortilla in the pan a couple times (to make sure it doesn’t burn).  Flip quesadilla onto its other side for an additional 2 minutes.  Once cheese has melted, cut into 4 triangles!

Optional: Serve with a dollop of sour cream and salsa on the side!  And maybe a couple of slices of avocado!

Variations: Instead of cheddar and pepper jack cheese, this recipe also tastes great with crumbled goat cheese and mozzarella!