Corn and Zucchini Quesadillas |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From the Closet Cooking blog. Ingredients:
1 ear corn (grilled and kernels cut from cob) |
1 small zucchini (grated, squeezed and drained) |
1 jalapeno pepper (chopped) |
1 green onion (sliced) |
1/4 cup cilantro (chopped) |
1 teaspoon cumin (toasted and ground) |
1 lime (juice) |
2 tortillas |
1 cup cheddar cheese (grated) |
Directions:
1. Mix the corn, zucchini, jalapeno, green onion, cilantro, cumin and lime.
2. Melt a touch of butter in a pan.
3. Place a tortilla into the pan.
4. Sprinkle some cheese on the tortilla followed by corn and zucchini mixture and top with more cheese and finally the other tortilla.
5. Cook until the quesadilla is golden brown on both sides and the cheese is melted.
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