Roasted Corn, Tomato, Zucchini Quesadillas
For medium-large, seedy zucchini, I like to slice around the core — I find it to be spongy and mushy when cooked. If you don’t have fresh corn, go ahead and use frozen kernels. You can find Queso Chihuahua in the specialty cheese section of well stocked supermarkets. Leftover vegetables are great in quick tacos or folded into an omelette.
1 1/2 cups cubed zucchini
1 cup grape tomatoes, halved
1 cup fresh corn kernels, sliced from about 2 cobbs
big pinch of salt
1/2 teaspoon cumin
1/4 teaspoon cayenne
1 tablespoon canola oil
4 ounces shredded Queso Chihuahua
Preheat oven to 425˚F. Line a baking sheet with parchment.
Toss the vegetables with 1 tablespoon canola oil, salt and spices, spread onto the baking sheet. Roast in the center of the oven for about 30 minutes or until the vegetables begin to caramelize. Remove from oven, squeeze lime juice over the vegetables and cool slightly before building quesadillas.
In a nonstick pan place a tortilla topped with some cheese and a few spoonfuls of roasted vegetables, followed by a little more cheese, fold. Cook quesadillas on each side a few minutes until browned, crisp, and cheese has melted. Serve immediately with hot sauce.