Friday, June 2, 2017
Foodie Fridays: Zucchini Corn Quesadillas
Lately I have been really craving vegetables, especially zucchini, bell peppers, and corn! Last week I posted a side dish recipe using these three veggies, and this week I made a main dish with the same theme. The recipe for Zucchini Corn Quesadillas came from the Damn Delicious website with very few changes, except that I stirred the pesto into the vegetable mixture instead of spreading it on the tortillas, and I also reduced the amount of cheese by half. I have been known to add some cooked shredded chicken to the quesadillas when the mood strikes, but any such additions are entirely optional. This recipe is quick, easy, and satisfying, especially if you are craving the same vegetable trio I am!
Zucchini Corn Quesadillas
1 T. olive oil
1 red bell pepper, diced
2 zucchinis, halved lengthwise and sliced
2 cloves garlic, minced
1 C. frozen corn, thawed
salt and pepper to taste
1/4 C. pesto
8 6-inch tortillas (I used a corn/wheat blend)
1 C. shredded cheese (I used a Mexican blend)
Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and cook for 2-3 minutes. Add the zucchini and cook for about 5 minutes. Stir in the garlic and cook one minute longer. Season with salt and pepper, stir in the corn, and cook for 2-3 minutes, until the bell pepper and zucchini are softened and the corn is heated through. Stir in the pesto and heat through. Set aside.
Place four of the tortillas on a baking sheet that has been lined with foil or parchment paper. Top each tortilla with about 2 T. cheese. Spread the vegetable mixture evenly over the cheese. Top each with another 2 T. cheese and then a tortilla to make four quesadillas.
Bake the quesadillas at 400 degrees for 8-10 minutes, until the cheese has melted. Cut in half and serve immediately. Serves 4.