Corn and Zucchini Quesadilla
Grill Tomatoes 8 mins Prep 12 mins Bake 8 mins Eat 20 mins
You’ve probably made a quesadilla before. Cheese between two tortillas. A Mexican grilled cheese sandwich. This dressed up quesadilla made with corn and zucchini and topped with a Smoked Tomato Salsa and Avocado Relish can be ready for your fiesta in only 20 minutes when you follow the super easy recipe below.
Stella and Chris show off the Corn and Zucchini Quesadillas before they were devoured in minutes.
The Corn and Zucchini Quesadilla with Smoked Tomato Salsa and Avocado Relish from Bobby Flay’s Bold American Food was a huge hit at our Southwestern Fiesta cooking class.
Fresh cut corn and zucchini make these quesadillas special.
Make a mix of cut corn, diced zucchini, red onion and minced jalapeno. Shred a mixture of jack and white cheddar cheese. Place it all between two flour tortillas and place in a 450 degree oven. I promise it will be a hit at your next party.
The Smoked Tomato Salsa and Avocado Relish round out the Quesadilla
While the quesadilla is baking, make the Smoked Tomato Salsa from a few grilled tomatoes along with the Avocado Relish and begin your fiesta.
Corn and Zucchini Quesadilla with Smoked Tomato Salsa and Avocado Relish
Ingredients
- 12 8-inch flour tortillas
- 8 ounces Monterey Jack cheese shredded
- 8 ounces white cheddar cheese shredded
- 1/4 cup chopped red onion
- 1 jalapeno chile minced
- 2 cobs fresh corn cut from the cob
- 2 small zucchini diced
Smoked Tomato Salsa
- 3 medium tomatoes grilled whole
- 1/4 cup diced red onion
- 1 Tablespoon minced jalapeno
- 1/2 cup fresh lime juice
- 2 Tablespoons chile powder
Avocado Relish
- 2 ripe avocados cubed
- 2 Tablespoons diced red onion
- 1 Tablespoon minced jalapeno
- 3 Tablespoons fresh lime juice
- 2 Tablespoons chopped cilantro
- 1 pinch salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 450°. Grill tomatoes until lightly charred for salsa and set aside.
- While tomatoes are cooking, chop red onion and mince jalapeno for all three components, placing correct amounts in three separate bowls for Quesadilla, Smoked Tomato Salsa and Avocado Relish. Add cut corn and diced zucchini in bowl for Quesadilla.
- Lay six tortillas on a sheet pan. Top with mix of jack and cheddar cheese and then the corn and zucchini mix. Top with another tortilla and press it down. Bake in 450° oven for about 8 minutes until tortillas are crisp and the cheese has melted.
- While the quesadillas are baking, mix the salsa and relish. For Smoked Tomato Salsa, chop grilled tomatoes and add to the bowl with red onion and jalapeno along with lime juice and chile powder.
- For Avocado Relish, add the cubed avocado, lime juice and cilantro to the bowl with red onion and jalapeno and season with salt and pepper.
- To serve, use a pizza cutter to cut each quesadilla into 6 wedges. Top each wedge with a spoonful of Avocado Relish and Smoked Tomato Salsa.
- ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM
Nutrition
Corn and Zucchini Quesadilla with Smoked Tomato Salsa and Avocado Relish
12 8-inch flour tortillas
8 ounces Monterey Jack cheese shredded
8 ounces white cheddar cheese shredded
1/4 cup chopped red onion
1 jalapeno chile, minced
2 cobs fresh corn, cut from the cob
2 small zucchini, diced
Smoked Tomato Salsa
3 medium tomatoes, grilled whole
1/4 cup diced red onion
1 Tablespoon minced jalapeno
1/2 cup fresh lime juice
2 Tablespoons chile powder
Avocado Relish
2 ripe avocados, cubed
2 Tablespoons diced red onion
1 Tablespoon minced jalapeno
3 Tablespoons fresh lime juice
2 Tablespoons chopped cilantro
1 pinch salt and freshly ground black pepper (to taste)
1. Preheat oven to 450°. Grill tomatoes until lightly charred for salsa and set aside.
2. While tomatoes are cooking, chop red onion and mince jalapeno for all three components, placing correct amounts in three separate bowls for Quesadilla, Smoked Tomato Salsa and Avocado Relish. Add cut corn and diced zucchini in bowl for Quesadilla.
3. Lay six tortillas on a sheet pan. Top with mix of jack and cheddar cheese and then the corn and zucchini mix. Top with another tortilla and press it down. Bake in 450° oven for about 8 minutes until tortillas are crisp and the cheese has melted.
4. While the quesadillas are baking, mix the salsa and relish. For Smoked Tomato Salsa, chop grilled tomatoes and add to the bowl with red onion and jalapeno along with lime juice and chile powder.
5. For Avocado Relish, add the cubed avocado, lime juice and cilantro to the bowl with red onion and jalapeno and season with salt and pepper.
6. To serve, use a pizza cutter to cut each quesadilla into 6 wedges. Top each wedge with a spoonful of Avocado Relish and Smoked Tomato Salsa.
Servings: 12 – 354 calories per serving
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What fun!
Delicious!
Not usually in to vegetarian but with these flavors? It’s impossible to MISS the meat! I used Bobby Flay’s actual recipe which turns the quesadilla in to a triple decker “club” style quesadilla. Even my hubby loved! At first he protested the “no meat” thing. lol I loved everything about these! Thanks for sharing!