I had forgotten about how good these quesadillas are until the other night, when I needed something to make for dinner. They are a perfect dinner for the end of the summer when both zucchini and corn are cheap and plentiful. They are also really quick, easy and very delicious.
The original recipe makes two medium sized quesadillas, which is great and all, but it's a lot one person. Half of a large quesadilla can make a solid meal for one person with some leftovers. So here's a rough halving of the recipe from Ezra Pound Cake.
Adapted from “Everyday Food” & Ezra Pound Cake
Serves 1-2 depending on hunger.
2 tablespoons olive oil
1/2 medium onion, coarsely chopped
1/4 teaspoon salt
2 garlic cloves, minced
1 smallish zucchini, halved lengthwise and roughly chopped
1 cup fresh corn kernels (or the kernels from 1 ear of corn - frozen corn works too)
Dash of chopped fresh cilantro (optional)
2 flour tortillas (12-inch)
1 cup grated Pepper Jack cheese
1. Preheat oven to 400 degrees F. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt, cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic, cook 1 minute more.
2. Add zucchini and frozen corn kernels, cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
3. Brush one side of all tortillas with remaining 1 tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with spatula to seal.
4. Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.