Southwest Veggie Quesadillas stuffed with summer vegetables like corn & zucchini, black beans, and Fiery Jack Shredded Cheese. Garnish with cilantro, scallions, and Cherry Tomato-Avocado Salsa.
For the grilled vegetables:
- 1 cup frozen corn
- 1 medium zucchini, chopped in cubes
- 1 TableSpoon Greek EVOO Hellenic Farms PDO Sitia Crete - Click to buy in our online shop
- 1/4 teaSpoon Natural Sea Salt from Messolonghi - Click to buy in our online shop
- 1/4 teaSpoon ground black pepper
- 3 scallions, thinly sliced
For the salsa:
- 1 avocado, diced
- 1 scallion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 TableSpoons coarsely chopped fresh cilantro
- 2 TableSpoons fresh lime juice
- 1/2 teaSpoon Natural Sea Salt from Messolonghi - Click to buy in our online shop
- Half of a jalapeño pepper, sliced
For the quesadillas:
- 8 flour tortillas (8-inch)
- 1+1/2 cups shredded Fiery Jack Shredded Cheese by Cabot Cheese
- 1 15oz can black beans, drained, rinsed
- 2 TableSpoons Greek EVOO Hellenic Farms PDO Sitia Crete - Click to buy in our online shop
- Cilantro leaves with tender stems (for serving)
- 1 TableSpoons scallion, thinly sliced (for serving)
Char the Vegetables in a Skillet:
- Defrost corn
- Add one TableSpoon olive oil to a large skillet and heat over medium-high heat. Add the corn, zucchini and scallions, then salt & pepper. Stir to cook evenly until the vegetables get charred.
- Transfer veggies into a large bowl.
Make the salsa:
- Combine avocado, scallion, tomatoes, cilantro, lime juice, salt, extra virgin olive oil and jalapeño pepper in a medium bowl, and mix.
Assemble the quesadillas:
- Arrange tortillas on a work surface. Divide evenly a layer of cheese, then beans, then grilled vegetables on one side of each tortilla. Top it with another tortilla.
- Heat one TableSpoon EVOO in a large heavy skillet over medium-low heat until hot. Then cook 1-2 tortillas (depending on the size of pan and tortillas you use), turning once, until cheese is melted and tortillas are brown. Approximately 1–2 minutes per side. Press slightly. I personally used a quesadilla maker.
- Transfer quesadillas to serving plates. Then cook remaining tortillas with remaining oil. Sprinkle quesadillas with cilantro leaves & scallions and serve with the cherry tomato-avocado salsa.
Vitamin A 7%, Vitamin C 24%, Calcium 46%, Iron 26%, Vitamin D 3%, Vitamin B12 4%, Vitamin E 4%, Vitamin K 28%
- Category: Dinner
- Cuisine: Mexican
- Serving Size: 4 serving
- Calories: 674
- Sodium: 1032 mg
- Fat: 37 g
- Saturated Fat: 10 g
- Unsaturated Fat: 26 g
- Carbohydrates: 66 g
- Fiber: 14 g
- Protein: 25 g
- Cholesterol: 38 mg