Go Back

Corn And Zucchini Quesadillas

This quick and easy recipe transforms leftover zucchini and corn into a crispy, cheesy delight in under 20 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 quesadillas
Course: Main Course, Snack
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 3 ounces Zucchini, finely diced About 1/2 medium zucchini
  • 3 ounces Fresh corn kernels About 1 small ear of corn
  • 1 Jalapeño pepper, minced Remove seeds for less heat, leave them in for more
  • 1 tablespoon Fresh cilantro leaves, minced Add after removing from heat for freshness
Cheese and Tortilla
  • 4 ounces Shredded Jack cheese Mix into the filling for even distribution
  • 2 pieces Flour tortillas, 8-inch size For better flavor and texture
Oil and Seasoning
  • 2 tablespoons Vegetable oil Divided for browning and frying
  • Salt To taste

Method
 

Cooking Vegetables
  1. Heat 2 teaspoons of vegetable oil in a skillet over high heat until it begins to smoke.
  2. Add the diced zucchini, season with salt, and cook for about 2 minutes until browned.
  3. Add corn kernels to the zucchini and stir for about 2 minutes until lightly browned.
  4. Stir in minced jalapeño and cook for 30 seconds until it softens.
  5. Remove from heat, stir in cilantro, and transfer to a bowl.
Assembling Quesadillas
  1. Add shredded Jack cheese to the vegetable mixture and mix thoroughly.
  2. Spread half of the filling over one half of a tortilla, leaving a 1/2-inch border.
  3. Fold the tortilla over the filling and press down firmly on the edges.
Cooking Quesadillas
  1. Heat remaining 2 tablespoons of vegetable oil in the skillet over medium heat.
  2. Cook both folded tortillas for about 2 minutes, moving them around to prevent burning.
  3. Flip the quesadillas carefully, season with salt, and cook for 2 more minutes until golden brown.
Serving
  1. Transfer quesadillas to paper towels to drain briefly.
  2. Cut each quesadilla into triangles and serve hot.

Notes

Serve immediately with salsa, guacamole, sour cream, or pico de gallo. To reheat, use a skillet or oven to maintain crispiness.