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Corn and Zucchini Quesadilla
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You can serve this as a snack or soup accompaniment with salsa. Substitute low-fat cheese to make it
healthier.
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3 7-inch flour tortillas
1/4 cup shredded Monterey Jack cheese
2 tablespoons finely-minced red onion
1 jalapeño, minced (optional)
1 cup julienned zucchini
1 cup sautéed corn*
1 cup shredded white cheddar cheese
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Heat oven to 450 degrees F.
Place two tortillas on an ungreased baking sheet. Top each with half the Monterey Jack cheese, onion, jalapeño, corn, zucchini and cheddar (the cheddar on top keeps
other ingredients in place). Stack the two layers; cover with remaining tortilla. Bake eight to 12 minutes, turning stack over halfway through baking, until tortillas are
slightly crisp and cheese has melted. Cut into quarters. Serve hot.
*To sauté corn, heat 1 tablespoon olive oil in a large, non-stick skillet. Add 1 cup fresh or frozen corn kernels and cook, stirring constantly, about one to two
minutes or just until hot and cooked through. Season with 1/8 teaspoon each of salt and pepper.
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