Zucchini & Corn Quesadillas

Yesterday afternoon I bought this month's issue of Vegetarian Times. The picture of the quesadillas on the cover looked so delicious I just couldn't pass it up. My son saw me with this book and said "I bet you couldn't go without meat for a whole month!" I took him up on his bet except that we changed it from a month to a week. Baby steps you know. Little does he know that meat isn't my favorite thing anyway. Red meat that is. I love to make grilled fish and eat shrimp, etc. Hmm... you think it will count against me if I make my grilled fish? Hey, he just said meat. I take that as Beef, Pork and maybe chicken.

Anyhow, I made the zucchini & Corn Quesadillas. They were delicious! I could eat it all day! I made one set with flour tortillas and another with corn. I prefer the softness of the flour, but the flavor of the corn. I liked that the tortillas were cooked on a dry skillet. No oil, or grease found there. You know, I actually didn't miss the oil. I paired it with a little avocado and some tomatillo salsa. MMMM...good! I think I am going to continue to buy this magazine! It has wonderful recipes and hey...with it's help I might just win the bet! Wish me luck!


Zucchini and Corn Quesadillas

2 Tbs Vegetable Oil
1 small white onion, sliced into 1/8" slices
1 Medium sized zucchini thinly sliced
1/3 Cup frozen corn kernels
2 tsp minced jalapeno chile with seeds
1 Cup grated Monterey Jack cheese
1/4 Cup chopped cilantro
8 - 6" corn tortillas
Lime wedges for garnish

1. Warm 2 Tbs oil in large skillet over medium heat. Add onion, and saute 5 minutes or until golden. Stir in zucchini, corn and jalapeno. Cook 4 minutes, or until zucchini is tender, stirring often. Remove from heat: add cheese and cilantro. Season with salt and pepper.

2. Place 1 tortilla in nonstick skillet over medium heat. Top with 1/4 zucchini mixture, and set second tortilla on top. Cook until cheese begins to melt, pressing down with spatula, about 2 minutes. Flip and cook 2 minutes more or until browned. Repeat with remaining tortillas and zucchini mixture. Serve hot with lime wedges.

Source: Vegetarian Times, February 2006