Ingredients
Vegetables and Seasonings
- 2 medium zucchini and/or summer squash, thinly sliced
- 2 large ears of corn, shucked and kernels removed (or 1 cup frozen/canned corn kernels)
- 3/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried oregano
Quesadillas
- 6-8 corn tortillas (mini or regular size)
- 1 cup shredded quesadilla cheese (or cheese of choice)
- Butter or oil, for cooking
Optional Toppings
- Guacamole
- Jalapeños
- Tomato
- Onion
- Salsa
- Hot sauce
Instructions
- Prepare Vegetables: Thinly slice the zucchini into rounds, halving the larger ones if desired. Shuck the corn ears and carefully cut the kernels off the cob using a sharp knife. Alternatively, use about 1 cup of frozen or canned corn kernels if fresh is unavailable.
- Sauté Vegetables: Heat a large pan over medium heat and add 2-3 teaspoons of oil. Once hot, add zucchini, corn kernels, salt, paprika, cumin, garlic powder, onion powder, black pepper, and dried oregano. Stir well to coat the veggies with oil and spices. Spread the mixture in a single layer and cook undisturbed for 5 minutes to brown. Stir and cook for an additional 3-5 minutes until the zucchini softens and begins to brown.
- Assembly: Remove the vegetable mixture from the pan and wipe the pan clean. On a flat surface, lay out the corn tortillas. To each tortilla, add about 1 tablespoon of shredded cheese, then several spoonfuls of the sautéed corn and zucchini mixture, followed by another tablespoon of cheese. Top with a second tortilla to form a sandwich.
- Cook Quesadillas: Reheat the pan over medium heat and add a few teaspoons of melted butter or oil. Carefully place the assembled quesadillas in the pan and cover with a lid. Cook until the bottom tortilla is browned and crispy and the cheese begins to melt, about 3-4 minutes. Flip the quesadillas and cook the other side for 2-3 minutes until browned and cheese is fully melted.
- Serve: Transfer quesadillas to a wire rack to cool slightly and maintain crispiness. Serve topped with optional accompaniments like guacamole, jalapeños, tomato, onion, salsa, or hot sauce as desired. Enjoy warm.
Notes
- You can substitute frozen or canned corn for fresh corn kernels if necessary.
- Adjust the amount of cheese based on your preference for cheesiness.
- Using mini corn tortillas yields smaller quesadillas perfect for appetizers or snacks; regular-sized tortillas make more substantial meals.
- Cooking with butter adds richness but oil can be used for a lighter option.
- Letting quesadillas rest on a wire rack prevents sogginess and keeps them crispy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
