Sweet Corn, Zucchini and Goat Cheese Quesadillas

Adapted from Bobby Flay’s Mesa Grill Cookbook

What kid doesn’t love quesadillas? This is a great use for market fresh produce. You may have better luck introducing zucchini and corn to the kids if you chop them very finely.

  • 12-6-inch flour tortillas
  • 1 cup shredded Monterey Jack/Cheddar cheeses, see tips
  • 6 oz. goat cheese
  • 1/4 cup finely chopped red onion
  • 1/2 medium zucchini, cut into matchsticks
  • 1/2 cup fresh corn kernels (about 1 ear)
  • Kosher salt
  • Black pepper
  • Canola Oil
  • Tomato-Basil Salsa

  • Place 8 tortillas on a large cutting board or other clean work surface. Top with the cheese, goat cheese, onion, zucchini and fresh corn kernels, dividing the ingredients evenly. Sprinkle each with kosher salt and black pepper. Carefully stack up the tortillas with one on top of another, so you have 4 piles with 2 tortillas stacked in each. Top each pile with one of the remaining four tortillas.
  • Heat a large skillet over medium-high heat. Meanwhile, brush the top of each quesadilla with canola oil. Add a teaspoon of canola oil to the hot skillet and cook the quesadillas, one at a time, until all are lightly browned and melted through. The trickiest part about these stacked tortillas is turning them. Use a large dinner plate to turn the tortilla over, then slide the flipped tortilla back into the pan to cook the other side. Remove the quesadilla from the skillet, place onto a cutting board and cut into quarters.
  • Serve hot, with the tomato-basil salsa on the side.
  • Quick Tips
  • 1. Whole wheat flour or corn tortillas are healthier options than traditional white flour tortillas. If you are looking at the pictures to the right and noticing that I chose the white flour variety, you are correct. I have to pick my battles sometimes.
  • 2. For the cheese, I used a premade blend found at Whole Foods.
  • 3. I happened to have ripe tomatoes on hand for the salsa, so I made it. If you’d rather use bottled salsa, that is also an option.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

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