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Spicy Corn and Zucchini Quesadillas Recipe








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Spicy Corn and Zucchini Quesadillas


Spicy Corn and Zucchini Quesadillas recipe
An easy to make cheesy vegetable quesadillas made with fresh corn, zucchini, and crushed red pepper for heat.


Recipe Keywords:

spicycornzucchiniquesadillas30-minutes-or-lesseasyvegetablemexicanvegetarianappetizers


Servings: 2

Total Time: 20 minutes

Recipe by: Frankie
Servings: 2
Total Time: 20 minutes
Recipe by: Frankie

Ingredients

2 TBSP peanut oil plus a little extra
1 cup fresh corn kernels (1 large ear)
1 medium zucchini, halved lengthwise and thinly sliced
1/2 tsp salt
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp crushed red pepper flakes
2 green onions, thinly sliced
4 ounces white cheddar cheese, shredded
2 8-inch flour tortillas
sour cream for serving


Directions

1. Heat the oil in a large skillet over medium-high heat. Add the corn, zucchini, and salt. Cook, stirring occasionally, until zucchini is softened, about 3 minutes.

2. Add the garlic, cumin, red pepper flakes, and green onion to the pan, stir and cook for 30 seconds. Take the pan off the heat and stir in the cheese.

3. Lay out the tortillas and spread the filling evenly over half of each tortilla. Fold the tortillas in half and press lightly.

4. Wipe your skillet clean, lightly oil it and get it hot over medium heat. Cook the quesadillas in the pan until browned and crispy then flip over and brown the other side, about 1 to 2 minutes per side.

6. Serve quesadillas with sour cream on the side.




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