Goat Cheese Zucchini Quesadillas with Grilled Corn Pico de Gallo Recipe

Name: Goat Cheese Zucchini Quesadillas with Grilled Corn Pico de Gallo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears corn, husks removed; 5 tbsp. extra-virgin olive oil, divided; kosher salt; Black pepper; 1 Small zucchini, thinly sliced (about 1 c.); 1 Small squash, thinly sliced (about 1 c.); 1/2 pt. grape tomatoes, quartered (1 c.); 1/4 small red onion, finely chopped (1/3 c.); 1/4 c. finely chopped cilantro; 1/2 Small jalapeno, minced (optional); Juice of 1/2 lime (2 tbsp.); 8 8-inch whole-wheat flour tortillas; 4 oz. goat cheese, crumbled (about 1 c.); 8 oz. Monterey Jack cheese, grated (2 c.)

Servings: persons

2 ears corn, husks removed
5 tbsp. extra-virgin olive oil, divided
kosher salt
Black pepper
1 Small zucchini, thinly sliced (about 1 c.)
1 Small squash, thinly sliced (about 1 c.)
1/2 pt. grape tomatoes, quartered (1 c.)
1/4 small red onion, finely chopped (1/3 c.)
1/4 c. finely chopped cilantro
1/2 Small jalapeno, minced (optional)
Juice of 1/2 lime (2 tbsp.)
8 8-inch whole-wheat flour tortillas
4 oz. goat cheese, crumbled (about 1 c.)
8 oz. Monterey Jack cheese, grated (2 c.)

1
Heat grill pan over high heat.
2
Rub corn with 1 tablespoon olive oil and season with salt and pepper.
3
Grill for 9 minutes, rotating sides every 3 minutes, until kernels are softened and surface is lightly charred on all sides.
4
Remove to plate and let cool.
5
Place zucchini and squash slices in medium-sized bowl and toss with 2 tablespoons of olive oil and season with salt and pepper.
6
on grill pan, arrange slices in single layer; grill for 2 minutes per side or until softened with light grill marks.
7
Remove to bowl and grill remaining slices; let cool slightly.
8
Cut corn off cobs into large bowl.
9
Add tomatoes, red onion, cilantro, jalapeno (optional), lime juice, and 1 tablespoon of olive oil.
10
Stir gently to combine; season with salt and pepper.
11
Arrange 4 tortillas on clean work surface.
12
Place 1/2 cup grated Monterrey Jack cheese on each and arrange zucchini and squash slices in single layer on top.
13
Crumble about 1/4 cup of goat cheese on top of each one.
14
Place remaining tortillas on top of cheese and vegetables and press down lightly.
15
Heat large nonstick skillet over medium-high heat and grease lightly with remaining 1 tablespoon of olive oil.
16
Place one quesadilla on skillet and cook for 2 minutes, or until golden brown; flip and cook for another 1 to 2 minutes or until the cheeses are melted and both sides are browned.
17
Continue cooking remaining quesadillas.
18
Cut into quarters and serve with corn pico de gallo.

1284

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 ears corn, husks removed, 5 tbsp. extra-virgin olive oil, divided, kosher salt, Black pepper, and more.

Yes, Goat Cheese Zucchini Quesadillas with Grilled Corn Pico de Gallo falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Goat Cheese Zucchini Quesadillas with Grilled Corn Pico de Gallo

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