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Corn and Zucchini Quesadillas

Corn and Zucchini Quesadillas

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These Corn and Zucchini Quesadillas can be made with or without chicken for an easy, adaptable dinner or appetizer recipe.  Vegetarians will love these as much as carnivores!
Corn and Zucchini Quesadillas

Corn and Zucchini Quesadillas

With the unbearable, triple digit temperatures that stalled over Indiana this summer, I had to come up with a few meal ideas that didn’t involve turning on the oven or sweltering over a hot grill. I remembered a recipe from Martha Stewart  for zucchini quesadillas and put my own twist on them. I made a smörgåsbord of toppings including some shredded chicken for the carnivores.  I also made a spinach and mushroom option, but my was these Corn and Zucchini Quesadillas with Monterey Jack cheese.Corn and Zucchini Quesadillas

Easy, Adaptable Appetizer or Entree

The boys were pretty predictable with their filling choices…cheese and chicken, but I loved the vegetarian option. Katie preferred hers with only cheese. There’s something for every palate. This month’s Improv Challenge ingredients are Corn and Butter.

We’ve had our share of peaches and cream sweet corn doused with butter, but this is another excellent way to enjoy one of our favorite summer veggies. Browning these Corn and Zucchini Quesadillas in butter gave that extra boost of flavor!Thanks, as always, to Kristen, of Frugal Antics of a Happy Homemaker, for organizing our group.

Corn and Zucchini Quesadillas…adapted from Martha Stewart

2 tablespoons of olive oil
1 large shallot, sliced thinly
2 large garlic cloves, minced
1-2 zucchini, peeled, cut in half lengthwise, then sliced thinly
1 cup fresh or frozen corn kernels, defrosted
Salt and freshly ground black pepper to taste
Flour tortillas
2 cups shredded Monterey Jack cheese
2 cooked chicken breasts, shredded, optional
Red bell pepper, raw or roasted, optional
Cilantro, optional garnish
Salsa, sour cream, optional accompaniments
Butter

Heat olive oil in skillet. Saute shallot, then add garlic and zucchini and cook till tender. Add corn and season to taste. Remove filling to bowl and wipe pan clean.
Add butter to skillet and place one flour tortilla in pan. Top with some of the vegetable mix, and cheese (plus chicken and red bell pepper if desired), then top with second tortilla. Cook till cheese starts to melt and tortilla is lightly browned. Carefully flip and allow second side to brown. Repeat till filling is gone, adding more butter to pan as needed. Cut in wedges and serve.
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Improv Challenge
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