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Corn and Zucchini Quesadilla
Recipe courtesy of The 50+ Friends Club Cookbook
Ingredients
3 7-inch flour tortillas
1/4 cup shredded Monterey Jack cheese
2 tablespoons finely-minced red onion
1 jalapeņo, minced (optional)
1 cup julienned zucchini
1 cup sauteed corn*
1 cup shredded white cheddar cheese
Directions
Heat oven to 450 degrees F.
Place two tortillas on an ungreased baking sheet. Top each with half the Monterey Jack cheese, onion, jalapeņo, corn, zucchini and cheddar (the cheddar on top keeps other ingredients in place). Stack the two layers; cover with remaining tortilla. Bake eight to 12 minutes, turning stack over halfway through baking, until tortillas are slightly crisp and cheese has melted. Cut into quarters. Serve hot.
*To saute corn, heat 1 tablespoon olive oil in a large, non-stick skillet. Add 1 cup fresh or frozen corn kernels and cook, stirring constantly, about one to two minutes or just until hot and cooked through. Season with 1/8 teaspoon each of salt and pepper.
Suggestions
You can serve this as a snack or soup accompaniment with salsa. Substitute low-fat cheese to make it healthier.