Saturday, October 4, 2008

Zucchini Quesadillas

Recipe from Small Time Cooks

4 Tbsp. Olive Oil
1 Onion, coarsely chopped
4 cloves Garlic, minced
2 Medium Zucchini, halved lengthwise and thinly sliced crosswise.
1 c. Corn (4 oz)
1/4 c. Cilantro (optional)
4 (8 in) Tortillas
2 c. Pepper Jack Cheese

Preheat oven to 400. Heat 3 Tbsp Olive Oil over medium heat. Add onion, 1 tsp salt; cook, stirring occasionally until onion soft (about 5 minutes). Stir in garlic. Cook 1 minute.

Add zucchini and corn; cook, stir occasionally until zucchini is soft and corn tender, about 6 min. Remove from heat, stir in cilantro (optional). Brush one side of each tortilla with olive oil. Lay 2 tortillas side by side, oil down on baking sheet. Place 1/2 of filling on each and sprinkle with cheese. Place remaining 2 tortillas on top, oil side up. Press gently to seal. Bake until cheese has melted and tortillas are golden. Turn once about 10 minutes. Remove, let cool slightly. Cut into wedges. 

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