Description
Crispy corn and zucchini quesadillas filled with lightly browned vegetables, minced jalapeño, fresh cilantro, and melted Jack cheese. Mixing the filling with the cheese creates evenly distributed flavor, while cooking the tortillas in oil gives them a golden, puffy, and flaky texture.
Ingredients
Scale
- 2 tablespoons plus 2 teaspoons vegetable oil, divided
- 3 ounces finely diced zucchini, about 1/2 medium zucchini
- Salt, to taste
- 3 ounces fresh corn kernels, about 1 small ear of corn
- 1 jalapeño pepper, minced
- 1 tablespoon minced fresh cilantro leaves
- 4 ounces shredded Jack cheese
- 2 8-inch flour tortillas
Instructions
- Heat 2 teaspoons of vegetable oil in a 10-inch cast-iron or nonstick skillet over high heat until the oil just begins to smoke.
- Add the diced zucchini, season lightly with salt, and cook for about 2 minutes, tossing and stirring frequently, until lightly browned.
- Add the corn kernels and continue cooking for about 2 minutes, stirring frequently, until the corn is lightly browned.
- Add the minced jalapeño and cook for about 30 seconds, tossing constantly, until softened.
- Stir in the cilantro, then transfer the vegetable mixture to a medium bowl.
- Add the shredded Jack cheese to the vegetables and mix until evenly combined.
- Spread half of the filling over one half of a tortilla, leaving a 1/2-inch border around the edge.
- Fold the tortilla over the filling and press the edges firmly. Repeat with the remaining tortilla and filling.
- Heat the remaining 2 tablespoons of vegetable oil in the same skillet over medium heat until shimmering.
- Add both folded tortillas and cook for about 2 minutes, moving them around the skillet occasionally, until golden brown and puffy underneath.
- Flip the quesadillas with a flexible spatula, season lightly with salt, and cook for about 2 minutes more, until the second side is golden brown and the cheese is melted.
- Transfer the quesadillas to a paper towel to drain briefly, cut them into triangles, and serve immediately.
Notes
- Mix the cooked vegetables directly with the shredded cheese so the filling stays evenly distributed and does not fall out.
- Cook the zucchini and corn over high heat to brown them quickly without making the vegetables mushy.
- Use enough oil to help the tortillas become crisp, flaky, and puffed.
- Monterey Jack, Oaxaca cheese, cheddar, or pepper Jack may be used.
- Frozen corn can replace fresh corn, but it should be thawed and drained thoroughly before cooking.
- Serve immediately with salsa, guacamole, sour cream, or pico de gallo.
- Reheat leftovers in a skillet, oven, or air fryer to restore their crispy texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 593
- Sugar: 3 g
- Sodium: 880 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 51 mg