Spicy Summery Squash & Corn Quesadillas
More farmer’s market bounty. End of summer, why are you sooo gooooood? Hot damn.
Recipe adapted from Mama Pea’s!
- 8 tortillas
- 1 cup non-dairy cheese (I used Follow Your Heart)
- 1 onion, chopped
- 1 clove garlic, minced
- 2-3 Tablespoons olive oil
- 1 red bell pepper, chopped
- 1 eat corn, kernels chopped off
- 1 small zucchini, chopped
- 1 summer squash, chopped
- 1/2 jalapeño pepper, minced (optional, for kick!)
- 1/4 cup salsa
- 1 lemon, juiced
- 2 teaspoons cumin
- 1/2 teaspoon chili powder
- 1 teaspoon salt, or to taste
1. In a medium skillet, heat 1 Tablespoon olive oil and add the chopped onion and garlic. Sauté 5-6 minutes over medium heat, until the onions are translucent. Add the remaining veggies, olive oil, salsa, and spices. Cook 10-12 minutes, stirring often and adding a splash of water if necessary to loosen up the mixture.
2. Heat another large skillet with a bit of oil or cooking spray and add a flour tortilla. Top with 2 Tablespoons cheese, 1/3 of of the veggie filling, and another tortilla. Cook for 3-4 minutes on each side, or until lightly browned and the cheese melts.
3. Eat n’ repeat! Great with a splash of Sriracha, just sayin’.
Mmmm.
