Sweet onions, fresh zucchini, and grilled corn along with roasted chicken and plenty of melting cheese made these some of the best quesadillas that I have made recently.
I’ve been on a huge quesadilla kick and that along with all of these leftovers from the fridge made for a delicious lunch.
Sweet onions, fresh zucchini, corn, and plenty of melting cheese make these vegetable quesadillas irresistible.
Servings: 1 serving
- 1 teaspoon light flavored olive oil
- ½ small yellow onion diced small, about ¼-cup
- ¼ cup corn kernels fresh, frozen, or canned
- 1 small zucchini quartered lengthwise and sliced thin, about ½ cup
- ½ cup cooked chicken chopped small, approximately ½ cup, OPTIONAL
- 2 teaspoons butter
- 2 8-10" flour tortillas
- ½-⅔ cup freshly shredded Monterey jack or pepper jack cheese
- Warm the oil in a large non-stick or cast iron pan over medium heat. Add the onion and saute for a couple of minutes, until it begins to soften. While the onion is cooking, lightly butter one side of each tortilla and set aside.
- Add the zucchini and the corn to the skillet and continue cooking for a minute or two, until the zucchini is almost tender but still crisp. Add the chicken, if desired, and stir to mix throughout. Transfer the vegetable mixture to a bowl.
- Return the pan to the stove over medium heat. Place a tortilla in the empty skillet, butter side down. Layer cheese, then the vegetable mixture, and then the remaining cheese onto the tortilla. Top with the second tortilla and let it cook for a couple of minutes.
- Press down on the top tortilla with a spatula and then carefully flip the quesadilla. Cook for a couple more minutes, until the cheese has melted and the tortillas are crisped and slightly browned.
- Remove to a cutting board when finished cooking and allow the quesadilla to cool for a minute before slicing and serving.
Calories: 584kcal · Carbohydrates: 47g · Protein: 23g · Fat: 35g · Saturated Fat: 19g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 11g · Trans Fat: 0.3g · Cholesterol: 72mg · Sodium: 947mg · Potassium: 769mg · Fiber: 6g · Sugar: 12g · Vitamin A: 1096IU · Vitamin C: 40mg · Calcium: 557mg · Iron: 4mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
13 Comments Leave a comment or review
Mrs Bent says
Mmm these look great I love quesadillas and haven't tried using zucchini despite always buying bundles of them. Thank you for linking to your whole wheat tortilla recipe, this looks like a great way to be healthy and frugal, but can I please ask what AP flour is
Mrs Bent x
Love them make them eat them.Fill them with anuthing or like you here yummy:)
Sonia (Nasi Lemak Lover) says
sound refreshing and good.
E @ Act Fast Chef says
I love quesadillas and this looks like a great way to use zucchini!!
Becki's Whole Life says
These look delicious – what a great way to use up some of your summer veggies. Quesadillas are great for dinner with an easy salad – especially if you have some leftovers in the fridge that can go in it. I always have leftover corn on the cob.
Amy J. and Tiffanie A. says
OH YES! I love it!!!! Love love love!!
Ashley @ Kitchen Meets Girl says
We have quesadillas nearly every other week (sort of a good way to use up leftovers!), and I love the idea of adding in the zucchini. YUM!
The Slow Roasted Italian says
Oh yum! Love all the cheese.
I love quesadilla's but have never thought to use up some of the garden zucchini in them
You know how you get a million of them from one plant…lol
What a great healthy idea !!!
Mmmm… looks delicious. As our veggies come in, we'll be open to new recipes.
Quesadillas are one of my favorite tricks for getting rid of leftovers and the kids love them. I like your addition of grilled corn and zucchini to this.
i've been working on a homemade gfree "flour" tortilla. This recipe sounds sooo good. You probably know that the tortilla options for a celiac are corn or gross. I have been wanting to try this on my docket for lunches. i'll let ya know how it pans out
That would be awesome, Kara. Thanks!