Receta Corn & Zucchini Quesadillas
Raw veggies, fresh lime juice, golden buttery tortillas ~ these quesadillas were absolutely delicious.
I love corn in pretty much anything but in combo with the zucchini, jalapeno & cilantro ~ it was just perfect. The corn & zucchini mixture can be made in advance & kept in the fridge until dinner making this an even easier weeknight meal.
CORN & ZUCCHINI QUESADILLAS
YIELD: 4 quesadillas
- 1 can (11 ounces) extra sweet corn niblets
- 1 medium zucchini, quartered & thinly sliced
- 1 bunch cilantro, roughly chopped
- 1 jalapeno, seeded & diced
- juice from 2 small limes
- about 2 tablespoons olive oil
- 8 (8-inch) flour tortillas
- 2 cups grated mozzarella cheese
Add the corn kernels to a medium bowl. Add the zucchini, cilantro, jalapeno, lime juice, & olive oil. Season with salt and pepper and toss well to combine. Cover with a lid & refrigerate until ready to serve.
Brush one side of all tortillas with a small amount of butter; lay a tortilla, buttered side down, in a preheated skillet. Place a quarter of the filling on each tortilla, and sprinkle with a quarter of the cheese. Place the remaining tortillas on top, buttered side up; press down gently with a spatula to seal.
Saute until cheese has melted and tortillas are golden brown, turning once. Remove from the skillet & let cool slightly. To serve, slice each quesadilla into wedges.
Don't head out just yet! Stop by & check out these other quick & easy weeknight meals!
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