My husband didn’t even get his first bite swallowed before he blurted out “These are good.”
One more delicious meatless meal to add to my vegetarian arsenal. I have to also say that these are incredibly inexpensive to make but they don’t taste cheap. And with all the corn and zucchini in the markets lately, these are definitely relevant when trying to eat in season and local. I only wish I’d have thought of them myself!
3 Tbsp. Olive oil, plus more for prepping tortillas
1 small onion, diced
1 tsp. Salt
3 garlic cloves, minced
1 medium zucchini, halved lengthwise then sliced into thin crescents
About 1 cup frozen corn
1/4 cup chopped fresh cilantro (optional-thank goodness because I loathe cilantro)
4 tortillas (8 inch)
1-2 cups Pepper Jack Cheese, shredded
1. Preheat oven to 400 degrees F. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt, cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic, cook 1 minute more.
2. Add zucchini and frozen corn kernels, cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
3. Brush one side of all tortillas with oil (I sprayed them with olive oil spray); lay 2 tortillas, oiled side down, on a baking sheet. Sprinkle each tortilla with a thin layer of cheese, place half of the filling on each, and sprinkle more cheese on top. Place remaining 2 tortillas on top, oiled side up; press down gently with spatula to seal.
4. Bake 10 minutes until cheese has melted and tortillas are golden brown, carefully turning once after 5 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.