Sometimes it’s nice to make something that doesn’t involve fancy ingredients or techniques, but is just easy, simple and yummy. This quesadilla is that, and fresh and healthy too. In-season corn and zucchini are sautéed with chili powder and fresh oregano, then stuffed with local jack cheese into a wheat tortilla and cooked in a skillet until golden and melty. A great snack or easy weeknight meal.
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Time: Less than 30 minutes active and total
1 tablespoon extra virgin olive oil
1/2 onion, chopped finely
4 garlic cloves, minced
1 cup corn
1 pound zucchini, chopped finely
2 teaspoons chili powder
1 teaspoon black pepper
1/2 teaspoon salt
4 6-8″ tortillas
4 oz Monterey Jack cheese, grated
1/4 cup cilantro, chopped
1. In a large skillet over medium heat, add extra virgin olive oil, onion, garlic, corn, zucchini, chili powder, pepper and salt. Stir and sauté 8-10 minutes until cooked through and most of the moisture has evaporated. Remove from heat.
2. Heat a skillet that will fit the tortilla over medium heat and spray with cooking spray.
3. Meanwhile, lay out one tortilla and spoon about 1/2 cup of the vegetable mixture on one-half. Sprinkle with 1 oz of cheese, and then fold tortilla over. Grill in skillet until browned, 2-3 minutes, and then flip and cook on the other side. Remove and cut into wedges, then sprinkle with chopped cilantro. Serve hot.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.