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Corn and Zucchini Quesadillas

Corn and Zucchini Quesadillas


The farmers market has been overflowing with zucchini lately and I have been picking some up every week. Lately I have been enjoying working with grated zucchini and the last time I used it this way I thought that it would be perfect as a quesadilla filling. I have also been picking up some corn every week at the farmers market and while I was thinking about the zucchini quesadilla I thought that some sweet corn would also go well in the cheesy quesadilla. After the corn and zucchini I threw in some of my standard quesadilla ingredients including some green onions, cilantro and of course some jalapeno pepper for some heat. I was a little worried that the grated zucchini might be a little moist for quesadillas and since no one wants a soggy quesadilla I made sure to squeeze out and excess moisture from the zucchini after grating it. The corn and zucchini quesadillas turned out great! They were nice an golden brown on the outside and warm and gooey and cheesy and good on the inside. The zucchini and corn filling worked really well in a cheesy quesadilla. I served the quesadilla along with some salsa and sour cream for dipping.

Corn and Zucchini Quesadillas

(makes 1 quesadilla)
Printable Recipe

Ingredients:
1 ear corn (grilled and kernels cut from cob)
1 small zucchini (grated, squeezed and drained)
1 jalapeno pepper (chopped)
1 green onion (sliced)
1 handful cilantro (chopped)
1 teaspoon cumin (toasted and ground)
1 lime (juice)
2 tortillas
2 handfuls cheese such as cheddar or jack etc. (grated)

Directions:
1. Mix the corn, zucchini, jalapeno, green onion, cilantro, cumin and lime.
2. Melt a touch of butter in a pan.
3. Place a tortilla into the pan.
4. Sprinkle some cheese on the tortilla followed by corn and zucchini mixture and top with more cheese and finally the other tortilla.
5. Cook until the quesadilla is golden brown on both sides and the cheese is melted.

Tip: Place a plate onto the quesadilla and flipped it from the pan to the plate and then slide it back into the pan to flip the quesadilla.

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46 comments:

Cari said...

What a fabulous way to use up those zucchinis. This dish looks lovely. Will have to try it on my family. And as usual, beautiful photos Kevin!

Mochachocolata Rita said...

normally i like to separate corn from zucchini as i thought they have similar qualities in terms of sweetness...but this combo sound so wonderful and the colors...so vibrant!

the southern hostess said...

These look absolutely divine! I love your blog!

Chris said...

A different but excellent spin on quesadillas! Very nicely done and photographed!

Anncoo said...

These are simply scrumptious :D

Dragon said...

Great flavour combination!

Velva said...

What a great healthy way to use the abundance of summer vegetables. This looks really good.

Jenn said...

Awesome tip on squeezing out the moisture from the zucchini. I've have many quesdillas with different ingredients and sometimes I get a not so lively quesadilla. LOL. Nice use of ingredients. I think I should have bought me some zucchinis from the farmer's market this past weekend.

Life is good! said...

that sounds delicious. i am overflowing with zucchinis in my garden. i have been chopping it up and putting it in my salsa. it really adds a pretty green. thanks for giving me another zuc. recipe, you can never have to many

Cooking with Michele said...

Looks delicious Kevin! I teach healthy cooking classes on a budget to low income families for Operation Frontline (part of Share Our Strength) and one of the most popular recipes we do is a whole wheat veggie quesadilla that we make -here's what they look like:

http://cookingwithmichele.blogspot.com/2009/02/vegetable-quesadillas.html

(PS - find that some whole wheat tortillas are easier to cook with than others - experiment until you find the ones that are pliable enough and don't crack.)

Roland said...

You could also brush the tortillas with some olive oil and grill the quesadillas. Here in New Mexico we would probably use some fresh roasted green chile and leave out the cominos.

Lynda said...

These look wonderful; love the combination of veggies!

Kerstin said...

What a perfect summer quesadilla, they look so delicious!

Sharon said...

I'm not sure I would've thought of using zucchini in a quesadilla, but this looks so fabulous!

Rosa's Yummy Yums said...

Those tasty, colorful and healthy quesadillas look wonderful!

Cheers,

Rosa

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syrie said...

Delish! I had zucchini blossom quesedillas once with Oaxacan cheese in mexico.

Parita said...

Whoa these look delicious!

Ramya Kiran said...

Wow, what a colorful healthy treat!

Joanne said...

You are so good at cooking in season, Kevin. These quesadillas look delicious. What a great combination!

Amanda said...

I absolutely LOVE how you are always coming up with your own recipes, you are so creative and inventive! This looks absolutely fabulous!

Hey not sure if you heard yet, but I started a discussion list for food bloggers! It's gaining momentum and I'd love it if you joined us (if you haven't already!)! All food bloggers are welcome, so if you know anyone else who would like ot join please pass it along! http://groups.yahoo.com/group/foodblogs/

Spryte said...

YUM!! That combination would never occur to me!

♥Rosie♥ said...

Such an absolutely divine spin on quesadillas there Kevin!!

The Bella Girls said...

What an inventive idea! I will definately be giving this recipe a try as soon as I'm off my diet.

~Camberley

Carol said...

Oh, these look so good! I'm going to have to try them. What a great way to sneak somemore vege's into kids too!

gee said...

Mmmm...I'm always looking for ways to make quesdillas.

Whitney said...

I Just made these with black beans instead of corn since I had some to use up in the fridge. Zucchini was perfect. Lets you use less cheese!

Adrianne M. LaFrance said...

this looks fabulous!

i was musing on this grated zucchini idea and thought to myself.... zucchini frittata...

thanks for the inspiration!

Pam said...

What a great idea for a vegetarian meal!

Katie said...

Yum love this idea!had

Megan said...

Those look so vibrant and fresh! Would love one for dinner right now!

Talita said...

Gorgeous, Kevin! Looks really yummy!

Bunny said...

Kevin you eat better than anybody I know! Fantastic !

Sara said...

I have never had much success with using two tortillas when I make quesadillas. I always use one, put a thin layer of cheese, then ingredients on one half of the tortilla. Just fold over the other half when the cheese is melted and the tortilla crips!

Sachi's Kitchen said...

ohmigoodness -- this looks amazing! we've been on a "mexican" kick as well this week. looking forward to having this with all our leftover guac in the fridge! :)

pigpigscorner said...

looks amazingly delicious! THe corn is a great addition.

Cara said...

nice use of pretty summer produce!

Abi King said...

Wow, they look great. And zucchini sounds so much more exciting than the word 'courgette'

petite nyonya said...

This is just yummy!! You cook so well!

Katerina said...

I love your pictures, I really find it very hard to get good pictures of quesadillas!

teresa said...

i can practically hear these calling my name!!

Soma said...

what a colorful treat Kevin, you do know how to make people drool:-)

Shannon said...

i was making zucchini corn pizza all week last week--LOVE this combo :)

dreaminitvegan said...

These look fantastic! I just have to find a good vegan cheese.

malinky said...
This comment has been removed by the author.
malinky said...

Hi Kevin! I came across this recipe on vegalicious.org and tried it tonight. We loved it! Super lime flavour and overall absolutely delicious!

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