ZUCCHINI AND CORN QUESADILLAS

ZUCCHINI AND CORN QUESADILLAS image

Yield 4 people

Number Of Ingredients 8

2 Tbs. vegetable oil
1 small white onion, chopped (about 3/4 cup)
1 medium-sized zucchini, thinly sliced (about 1 cup)
1/2 cup frozen corn kernals
1 cup (1/4 lb.) grated Monterey Jack cheese
1/4 cup chopped cilantro
8 6" corn tortillas
Lime wedges

Steps:

1. Warm 2 Tbs. oil in large skillet over medium heat. Add onion and saute until golden, about 5 minutes. Stir in zucchini and corn. Cook 4 minutes, or until zucchini is tender, stirring often. Remove from heat; add cheese and cilantro. Season with salt and pepper. 2. Place 1 tortilla in nonstick skillet over medium heat. Top with 1/4 zucchini mixture, and set second tortilla on top. Cook until cheese begins to melt, pressing down with spatula, about 2 minutes. Flip, and cook 2 minutes more or until browned. Repeat with remaining tortillas and zucchini mixture. Serve with fresh lime wedges.