Zucchini and Corn Quesadilla
Now let’s talk quesadillas. Quesadillas are so versatile. They can pretty much hold anything you like for vegetables or cheeses (I really enjoy sharp cheddar or pepper jack, but it’s okay to think outside the box too!) They are incredibly simple to make and dare I say a great place to start in the kitchen if you are afraid of pots and pans. I have taught many a kitchen phobic the simple basics of quesadillas with amazing success
- 2 small zucchini, sliced lengthwise
- 3 ears of corn, husks removed
- 1/2 tsp. salt
- 1/4 tsp. fresh pepper
- 1/4 tsp. crushed red pepper flakes
- 1 tsp. cumin
- 1 tsp. chili powder
- 12 ounces of cheddar cheese, grated
- 8 flour tortillas
- Preheat grill to medium. In a small bowl mix together the salt, pepper, red pepper flakes, cumin, and chili powder. Brush zucchini and corn with olive oil. Sprinkle with seasoning mixture.
- Put zucchini and corn on the grill. It will take around 8 minutes for the zucchini to be finished. Be sure to turn it halfway through the cooking time. The corn should take between 15 and 20 minutes. Turn the corn occasionally to be sure all the kernels get cooked.
- Remove the vegetables from the grill when they are done. Allow them to cool for a couple of minutes.
- Remove the corn from the cob with a sharp kitchen knife and toss in a large bowl. Dice the zucchini into bite sized pieces, toss in the same bowl as the corn. Mix with the shredded cheese and set aside.
- Place a couple of tortilla shells on the grill top with 1/3 cup of the vegetable mixture. Fold the tortilla over and flip when browned on the bottom. Remove from the grill when both sides are browned and the cheese is melted. Repeat with the remaining tortillas and filling.
- Cut into 4 wedges each and serve with salsa.