Corn and Zucchini Quesadillas

This is a great recipe for a weekend lunch after going to the farmer’s market to buy local, fresh corn and zucchini!  I did not add the goat cheese but I think I will try it next time.  I served these with sour cream and salsa on the side.

Recipe from Weekly Greens blog: http://www.weeklygreens.com/recipes/sweet-corn-zucchini-and-goat-cheese-quesadillas/, adapted from Bobby Flay’s Mesa Grill cookbook

Serves: 4

Ingredients:

12 6-inch flour tortillas
1 cup shredded Monterey Jack/Cheddar cheeses
6 oz. goat cheese
1/4 cup finely chopped red onion
1/2 medium zucchini, cut into matchsticks
1/2 cup fresh corn kernels (about 1 ear)
Kosher salt
Black pepper
Canola Oil

Directions:

Place 8 tortillas on a large cutting board or other clean work surface. Top with the cheese, goat cheese, onion, zucchini and fresh corn kernels, dividing the ingredients evenly. Sprinkle each with kosher salt and black pepper. Carefully stack up the tortillas with one on top of another, so you have 4 piles with 2 tortillas stacked in each. Top each pile with one of the remaining four tortillas.

Heat a large skillet over medium-high heat. Meanwhile, brush the top of each quesadilla with canola oil. Add a teaspoon of canola oil to the hot skillet and cook the quesadillas, one at a time, until all are lightly browned and melted through. The trickiest part about these stacked tortillas is turning them. Use a large dinner plate to turn the tortilla over, then slide the flipped tortilla back into the pan to cook the other side. Remove the quesadilla from the skillet, place onto a cutting board and cut into quarters.