I am so bad about thinking outside the box. To me a quesadilla is chicken or shrimp with cheese served with guac, sour cream, and/or salsa. I've had veggie quesadillas before, but this combo came together so well I had to share it with you. While this recipe calls for flour tortillas, I used a wheat/corn tortilla I found at Wal-Mart and I just loved it.
Sour cream, shredded lettuce, sliced avocado (or guac), and salsa make great accompaniments to quesadillas, so serve them on the side.
ZUCCHINI QUESADILLAS (Serves 4)
4 Tbsp EVOO
1 onion, coarsely chopped
4 tsp minced garlic
2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise
1 cup frozen corn kernels (4 oz)
1/4 cup chopped fresh cilantro (optional)
4 (8") flour tortillas
2 cups grated pepper jack (or jack or cheddar) cheese
Preheat oven to 400F. In a large skillet, heat 3 Tbsp oil over medium heat. Add onion and 1 tsp 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 of oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the fillingn 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.