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Zucchini and Corn Quesadillas

Recipe by Chris Cockren

These Zucchini and Corn Quesadillas are the perfect weeknight dinner! Done in under 20 minutes and a meal you can feel good about serving to your entire family!

Ingredients

  • 8 medium-sized soft tortillas
  • 2 bags Daiya Pepperjack Cutting Board Shreds
  • 1 tbsp olive oil
  • 1 zucchini, chopped
  • 2 ears Corn, kernels removed
  • kosher salt
  • Pico de Gallo*
  • Guacamole

Instructions

Heat olive oil in a medium skillet over medium heat. Add zucchini and corn and season generously with Kosher salt. Cook, stirring occasionally, until vegetables are softened and cooked through. Remove from heat and set aside.

Top four tortillas with Daiya Pepperjack Style Shreds. Add a spoonful and evenly spread the zucchini-corn mixture to each, and then top with remaining tortillas.

Heat a medium nonstick skillet over medium heat. Spray with non-stick cooking spray, then cook quesadilla until cheese slightly melted and tortilla is golden brown and crisp. Carefully flip tortilla and cook until tortilla golden brown and cheese is fully melted. Repeat with remaining quesadillas.

Slice quesadilla into 6 wedges and top with pico de gallo and guacamole. Devour!

Tips for cooking with Daiya

20 min
Total Time
10 min
Prep Time
10 min
Cook Time
4
Servings

Free of these allergens

Dairy
Gluten
Soy
Eggs
Peanuts
Tree Nuts
Fish
Shellfish

Learn more about food allergies.

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