Crispy Charred Corn and Zucchini Quesadillas
A quick and easy snack featuring smoky charred corn, tender zucchini, and melty cheese in crispy tortillas. Perfect for a satisfying and flavorful bite any time.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Total Time: 20-25 minutes
- Yield: 2 servings (2 quesadillas)
- Category: Snack
- Cuisine: Mexican
Ingredients
- Flour tortillas (8-inch size)
- Shredded cheese blend (sharp cheddar and Monterey Jack)
- Fresh corn kernels (about 1 cup, from 2 ears of corn)
- Zucchini, thinly sliced (1 medium zucchini, about 1 cup sliced)
- Olive oil (for sautéing and charring the veggies)
- Garlic powder (1/2 tsp)
- Smoked paprika (1/4 tsp, optional)
- Salt and freshly ground black pepper (to taste)
- Optional: Fresh cilantro, chopped (for garnish)
- Optional: Jalapeño slices (for heat)
- Optional: Sour cream or guacamole (for serving)
Instructions
- Cut the kernels off the corn cob using a sharp knife. Slice the zucchini thinly, about 1/8 inch thick.
- Toss corn kernels and zucchini slices in a mixing bowl with 1 tablespoon olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Heat a skillet over medium-high heat. Spread the corn and zucchini mixture in a single layer and cook without stirring for about 3 minutes to char the corn and brown the zucchini edges.
- Stir and cook for another 2-4 minutes until tender but not mushy. Remove from skillet and set aside.
- Lower heat to medium. Place one tortilla in the skillet, sprinkle an even layer of shredded cheese over the entire surface, then spread the charred corn and zucchini mixture on one half.
- Add a bit more cheese on top of the filling, then fold the tortilla over.
- Cook the quesadilla for about 3-5 minutes per side until golden brown and crispy, with cheese melted inside. Use a spatula to gently press and flip. Lower heat if cheese melts too slowly to avoid burning.
- Transfer to a cutting board, slice into wedges, and garnish with fresh cilantro if desired.
- Serve with sour cream or guacamole.
Notes
For crispiest quesadillas, let the tortilla brown undisturbed before flipping. Avoid overfilling to prevent tearing. Pat veggies dry if too wet to avoid soggy quesadillas. Use cast iron skillet for even heat and better char. Reheat leftovers on stovetop to maintain crispness.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 300
- Fat: 12
- Carbohydrates: 25
- Protein: 10
Keywords: quesadilla, corn, zucchini, snack, quick recipe, easy, vegetarian, charred corn, melted cheese