Corn, Zucchini and Red Pepper Quesadillas |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1 tablespoon oil |
1/2 onion, chopped |
1 medium zucchini, sliced |
1/2 red pepper, diced |
2 teaspoon cumin |
1 teaspoon cayenne |
salt |
1 1/2 cup frozen corn, thawed |
1 package flour tortillas |
monterey jack cheese, grated |
Directions:
1. Preheat oven to 400 degrees. Add oil and onion to a hot skillet and stir. Add zucchini and red pepper. Saute until tender. Season with cumin, cayenne and salt. Add thawed frozen corn and mix together. Place 2 tortillas on cookie sheet. Sprinkle with grated cheese and a large spoonful of veggie mixture. Top with a second tortilla, cheese, and mixture. Top with third tortilla. Bake until cheese is melted, about 5 to 8 minutes. Cut into quarters and serve bubbling hot
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