| Instructions |
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Preheat oven to 400°. 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. |
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Stir in garlic; cook 1 minute more. |
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Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. |
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Remove from heat; stir in cilantro, if using. |
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Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. |
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Place half of the filling on each, |
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and sprinkle with half the cheese. |
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Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal. |
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Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. |
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To serve, slice each quesadilla into wedges.
Note: Shredded cooked chicken or sautéed shrimp are also delicious variations in quesadillas, as are roasted red peppers; peppers packed in oil have the best flavor.
Source : Martha Stewart "Everyday Food" |
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Recipe
- 4 tablespoons olive oil
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1 onion, coarsely chopped
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Salt
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4 garlic cloves, minced
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2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise
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1 cup frozen corn kernels (4 ounces)
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1/4 cup chopped fresh cilantro (optional)
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4 (8-inch) flour tortillas
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2 cups grated Pepper Jack cheese
SERVES : 4
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