Although the history of quesadillas is not completely clear, quesadillas are generally some sort of tortilla filled with cheese and something tasty. The "something tasty" can vary, but the cheese is required. It is after all, a quesadilla, a name derived from the Spanish word queso, meaning cheese. Quesadillas are very adaptable, and they can be served as appetizers, snacks, or even as a meal. In addition, the filling can be changed and altered to suit your own tastes and preferences (or in my case, just what's available in the kitchen :P ). Since I had a lot of zucchini around, I thought I would make some zucchini quesadillas, but then it seemed a bit plain, so I thought about the various corn salsas I'd had and how that might go together well with the zucchini. The sweetness of the corn really went well wit the zucchini and helped give the quesadilla a spring feeling! (It's finally feeling more like spring around here! Too bad it'll probably be sweltering summer by the time I get back from our trip. One more week!) I also added a serrano pepper for some kick, but you could easily leave that out or use less. The cilantro played a dual role - adding some flavor and a bit of green to the mix. These zucchini and corn quesadillas would be perfect as an alternative to the tired, old lunch meat sandwich, but they could also serve as a cookout appetizer or snack.
|1.5-2 cups||corn kernels|
|2||large zucchini, grated|
|1||serrano pepper, minced|
|1 large handful||cilantro, chopped|
|1-2 tablespoons||lime juice|
- Combine corn, zucchini, serrano pepper, onion, cilantro, and lime.
- Place tortillas into a pan.
- Sprinkle cheese on the tortilla, and then add zucchini mixture.
- Top with more cheese and then the other tortilla.
- Flip quesadilla over and cook until it is golden brown on both sides.