Summer Quesadilla and Easy Salsa
I usually make a quick quesadilla with cheese and salsa but itís never really filling and I always feel like Iíve eaten way too much cheese. †This quesadilla with zucchini, corn and olives hits the spot. †
Prep time:
Cook time:
Yield:
Serving size: 2
Calories per serving: 304
Ingredients:
Cook time:
Yield:
Serving size: 2
Calories per serving: 304
1 medium zucchini grated
1 cup frozen or fresh corn
10 olives - chopped
1 scallion chopped finely
2 tablespoons parsley - minced
1 garlic clove - minced or put through a press.
1 cup grated pepper jack cheese
2 tortillas
1 a little bit of olive oil
1 SALSA
1/2 ripe avocado, diced
1 cup cherry tomatoes, halved
1 minced scallion or red onion
2 minced cilantro or parsley
1/2 fresh lime, juiced
1 olive oil
1 minced jalapeÒo pepper, to taste
Directions:
1. Grate zucchini and allow to drain on paper towels for 10 minutes.
2 If using frozen corn, allow corn to thaw.
3. Put zucchini, corn, chopped olives, chopped scallion, minced parsley and minced garlic in a bowl and toss to combine.
4. Lightly wipe one side of the tortilla with a little olive oil (this will be the side that goes face down in the pan).
5. Turn tortilla over and layer the following on to one half of the tortilla - first a º cup of cheese, next half of the zucchini, corn and olive mixture, and finally another º cup of grated cheese. Then fold the empty side of the tortilla over the layers.
6. Place the quesadilla in a frying pan over medium heat. Cook for about 2 to 3 minutes until tortilla is golden brown. Flip quesadilla over and cook until other side is golden brown.
7. Repeat steps with second quesadilla
8. Slice each quesadilla into 3 or 4 slices and serve with salsa.
Salsa
Mix all ingredients together and serve.
Source: https://greenvalleykitchen.com/quesadilla-zucchini-corn-olives/
2 If using frozen corn, allow corn to thaw.
3. Put zucchini, corn, chopped olives, chopped scallion, minced parsley and minced garlic in a bowl and toss to combine.
4. Lightly wipe one side of the tortilla with a little olive oil (this will be the side that goes face down in the pan).
5. Turn tortilla over and layer the following on to one half of the tortilla - first a º cup of cheese, next half of the zucchini, corn and olive mixture, and finally another º cup of grated cheese. Then fold the empty side of the tortilla over the layers.
6. Place the quesadilla in a frying pan over medium heat. Cook for about 2 to 3 minutes until tortilla is golden brown. Flip quesadilla over and cook until other side is golden brown.
7. Repeat steps with second quesadilla
8. Slice each quesadilla into 3 or 4 slices and serve with salsa.
Salsa
Mix all ingredients together and serve.
Source: https://greenvalleykitchen.com/quesadilla-zucchini-corn-olives/
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
