A filling quesadilla using zucchini, sweet corn and salty olives. Pepper jack cheese gives it some bite.
Prep Time:15 mins
Cook Time:5 mins
Total Time:20 minutes
1 medium zucchini grated
1 cup frozen or fresh corn
10 olives – chopped
1 scallion chopped finely
2 tbs parsley – minced
1 garlic clove – minced or put through a press.
1 cup of grated pepper jack cheese
A little bit of olive oil
Grate zucchini and allow to drain on paper towels for 10 minutes.
If using frozen corn, allow corn to thaw.
Put zucchini, corn, chopped olives, chopped scallion, minced parsley and minced garlic in a bowl and toss to combine.
Lightly wipe one side of the tortilla with a little olive oil (this will be the side that goes face down in the pan).
Turn tortilla over and layer the following on to one half of the tortilla – first a 1/4 cup of cheese, next half of the zucchini, corn and olive mixture, and finally another 1/4 cup of grated cheese. Then fold the empty side of the tortilla over the layers.
Place the quesadilla in a frying pan over medium heat. Cook for about 2 to 3 minutes until tortilla is golden brown. Flip quesadilla over and cook until other side is golden brown.
Repeat steps with second quesadilla
Slice each quesadilla into 3 or 4 slices and serve with salsa.