|Opened zucchini quesadilla pre-cilantro.|
Zucchini Corn Quesadillas
1 large red or yellow onion, coarsely chopped
- Heat cast iron skilled or griddle over medium low heat with a little oil. In a (separate) large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
- Add zucchini and cook, stirring occasionally, until zucchini is soft, about 6 minutes. Add frozen corn and cook until heated through. Remove from heat.
- Assemble quesadillas: tortillas, cheese and zucchini filling (see photo above). Fold tortilla in half and heat until both sides crispy and cheese melted.
- Put tortilla on plate, open and add cilantro. I add a lot (see photo below). If you are dying to eat your quesadilla, it will cool to edibility faster opened.
|I like a lot of cilantro (1/4 cup or more per quesadilla).|