Zucchini And Corn Quesadillas Recipes

GRILLED CORN, ZUCCHINI, AND BLACK BEAN QUESADILLAS

Steps:

• Grill the vegetables:
• Prepare a grill for medium-high, direct heat, preferably with hardwood or hardwood charcoal. Grill corn over direct heat, turning to cook evenly, until kernels are tender, about 20 minutes. Let corn steam in its husk 10 minutes, then shuck and cut kernels from cob. Transfer kernels to a large bowl.
• While corn is grilling, brush cut sides of zucchini with 1 Tbsp. olive oil, then sprinkle with salt and pepper. Toss scallions with remaining 1 Tbsp. olive oil and a pinch of salt and pepper. Grill zucchini and scallions over direct heat, turning occasionally, until tender and lightly charred, 8-10 minutes. Let cool slightly. Coarsely chop zucchini and scallions, then toss with corn. Season with salt and pepper.
• Make the salsa:
• Combine avocado, scallion, tomatoes, cilantro, lime juice, salt, and cayenne in a medium bowl.
• Assemble the quesadillas:
• Arrange tortillas on a work surface. Dividing evenly, layer cheese, then beans, then grilled vegetables on one side of each tortilla. Fold tortillas in half to create half-moons.
• Heat 1 Tbsp. vegetable oil in a large heavy skillet over medium-low until hot, then cook 2 tortillas, turning once, until cheese is melted and tortillas are brown, 1-2 minutes per side. Transfer quesadillas to serving plates, then cook remaining tortillas with remaining oil. Sprinkle quesadillas with cilantro leaves and serve with salsa and lime wedges alongside.
• Do Ahead
• Vegetables can be grilled, covered, and chilled for up to 3 days.

ZUCCHINI QUESADILLAS

Steps:

• Preheat oven to 400 degrees. 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.
• 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.
• Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
• Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.

CORN, ZUCCHINI AND RED PEPPER TORTILLA BAKE

Steps:

• Preheat oven to 400 degrees. Add oil and onion to a hot skillet and stir. Add zucchini and red pepper. Saute until tender. Season with cumin, cayenne and salt. Add thawed frozen corn and mix together. Place 2 tortillas on cookie sheet. Sprinkle with grated cheese and a large spoonful of veggie mixture. Top with a second tortilla, cheese, and mixture. Top with third tortilla. Bake until cheese is melted, about 5 to 8 minutes. Cut into quarters and serve bubbling hot.

ZUCCHINI, CORN, BLACK-BEAN, AND JACK-CHEESE QUESADILLAS

Steps:

• In a large bowl, combine the zucchini, corn, onion, jalapenos, beans, salt, pepper, and chili powder.
• Toss gently to distribute the seasonings and then stir in the cheese.
• Heat the oven to 200 degrees F.
• Set the tortillas on a work surface.
• Put about 1/3 cup of the filling on one half of each tortilla.
• Spread the filling to the edge and then fold the tortilla over the filling.
• In a large nonstick frying pan, heat 1/2 Tbs of the oil over moderate heat.
• Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1-1/2 minutes per side.
• Remove from the pan and keep warm on a baking sheet in the oven.
• Repeat in batches with the remaining oil and quesadillas.
• Cut the quesadillas in wedges and serve.