Guys, I think it’s officially late summer…some kids are even back in school, already! Does it seem early or am I just getting older (do not answer that)? Either way, we have a few precious weeks of long days and sunshine before the leaves begin to turn and we embrace the best season ever–autumn! I know not everyone is as excited as I am for the season to turn, but let’s celebrate these last summer weeks with lots of sunshine, maybe a few beach days, and some delicious summer bounty.
I made these quesadillas with some of my favorite summer produce — corn, zucchini, and tomatoes! Everyone gets a roast in the oven to bring out their sweetness, then it all gets piled on a tortilla with one of my favorite melting cheeses, Queso Chihuahua. I think of this cheese, named after the state in Mexico, like a buttery monterey jack. It’s totally delish and melts like a dream.
Oh, and see that blue table runner up there in those photos? That’s actually a scarf from Shawlsmith London! It’s soft and light…just the sort of scarf that’s perfect for breezier summer days, transitional seasons, and even as a table runner or impromptu picnic blanket. Shalwsmith kindly sent me two scarves, one to try out and one for YOU! Yay! So, to win the same scarf in Poppy Red, simply leave a comment using the form below and tell me how you plan to savor the fleeting days of summer. I will choose a random winner Monday, August 19th. Shawlsmith are also, graciously, offering a coupon code just for us just type HUNGRYGIRL20 at check-out. Hurray!
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* Full disclosure, Shawlsmith kindly provided both scarves, free of charge. However, as usual, all opinions are my own. I was not compensated for this post. [recipe]
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.