Zucchini and Corn Quesadillas


These taste even better with a squirt of fresh lime juice.

  • 4Servings


  • 2 Tbs. vegetable oil, plus extra for frying
  • 1 small white onion, sliced into 1/8-inch slices (about 3/4 cup)
  • 1 medium-sized zucchini, thinly sliced (about 1 cup)
  • 1/3 cup frozen corn kernels
  • 2 tsp. minced jalapeno chile with seeds
  • 1 cup (1/4 lb.) grated Monterey Jack cheese
  • 1/4 cup chopped cilantro
  • 8 6-inch corn tortillas


Warm 2 Tbs. oil in large skillet over medium heat. Add onion, and sauté 5 minutes, or until golden. Stir in zucchini, corn and jalapeño. Cook 4 minutes, or until zucchini is tender, stirring often. Remove from heat; add cheese and cilantro. Season with salt and pepper.

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 hot with lime wedges.

Nutrition Information

  • Calories: 169
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 15 mg
  • Fat Content: 9 g
  • Fiber Content: 2 g
  • Protein Content: 5 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 190 mg
  • Sugar Content: 1 g