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Corn & Zucchini Quesadilla

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corn & zucchini Quesadilla – This quick and easy, vegetarian recipe for corn and zucchini quesadillas, is also overflowing with melted cheese! Oven baked in glorified layers until the inside melts together, serve with sides of salsa, sour cream, guacamole, etc to top off the easy Mexican recipe.

Prep Time: 10 mins
Cook Time: 8-15 mins
Main Ingredient: Zucchini
Difficulty Level: 1

Ingredients to make Corn & Zucchini Quesadilla

3 Flour Tortillas, 6 inch
1 c Grated Montery Jack
1 c Grated White Cheddar
2 tb Diced Red Onion
1 Janapeno, seeded & minced
1 c Zuchinni, julienned
3/4 c Corn kernels
Salt & pepper to taste

Directions to make Corn & Zucchini Quesadilla

Step 1:Heat oven to 450 deg. Positioin 2 tortillas on an ungreased cookie sheet. Sprinkle half the cheeses, onion, jalapeno, zuchinni and corn on each. Season to taste with salt and pepper

Step 2:Place one of the two tortillas atop the other and the third torilla atop the second. Transfer to the oven and bake until cheese has melted and tortillas are becoming crisp (about 10 min.). Cut into quarters.

Image Source: jspatchwork

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