15 ml olive oil 1 tbsp
1 small zucchini, thinly sliced
1 small onion, chopped
250 ml corn 1 cup
2 ml salt 1/2 tsp
6 flour tortilla
1 – 2 green hot peppers, chopped 1 – 2
375 ml cheddar cheese, shredded 1 1/2 cup
375 ml salsa 1 1/2 cup
Heat oil in large non-stick skillet over medium heat until hot. Add zucchini, onion, corn and salt; cook 4 to 5 minutes or just until vegetables are tender-crisp.
Place 3 tortillas on work surface. Divide vegetable mixture evenly onto tortillas. Top with hot peppers; sprinkle with cheese. Top with remaining tortillas.
In same large non-stick skillet; cook each quesadilla over medium heat for 2 minutes. Carefully turn quesadilla; cook an additional 2 to 3 minutes. Cut each quesadilla into 8 wedges. Serve with salsa.
Serves 6