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Recipe: Shea's Quick Quesadilla

Serves: 4
Source: Shea Cox


5 Tbs. vegetable oil

1 cup small-diced fresh, mild chiles, such as Anaheim or poblano (from about 2 large chiles)

1-1/2 cups small-diced GGO summer squash (from about 2 small zucchini, yellow squash, or yellow crookneck)

Kosher salt and freshly ground black pepper

1 cup fresh GGO corn kernels (from 2 medium ears)

1/8 tsp. chipotle chile powder (or more!)

1 cup diced GGO tomato (from 2 small tomatoes)

1/4 cup chopped fresh GGO cilantro

1 Tbs. fresh lime juice

Four 9-inch flour tortillas

2 cups grated sharp cheddar (8 oz.)

Sour cream for serving (optional)


Heat the oven to 200°F. Fit a cooling rack over a baking sheet and put in the oven.
Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until hot. Add the chiles and cook, stirring, until soft, 3 to 4 minutes. Add the squash, season with salt and pepper, and cook, stirring, until the squash softens and starts to brown, 3 to 4 minutes. Stir in the corn and chipotle powder and cook 2 minutes more. Spoon into a bowl, let cool for a few minutes, and then fold in the tomato, cilantro, and lime juice. Season to taste with salt and pepper. Set aside 3/4 cup of the mixture.
Lay several layers of paper towel on a work surface. Wipe out the skillet, put it over medium-high heat, and add 1 Tbs. of the oil. When it's hot, put one tortilla in the pan. Quickly distribute 1/2 cup of the cheese evenly over the tortilla and about a quarter of the remaining vegetable mixture over half the tortilla. When the underside of the tortilla is browned, use tongs to fold the cheese-only side over the vegetable side. Lay the quesadilla on the paper towels, blot for a few seconds, and then move it to the rack in the oven to keep warm while you repeat with the remaining oil and tortillas. 
Cut the quesadillas into wedges and serve immediately with the reserved vegetable mixture and sour cream.

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