Ingredients:
1 (10 inch) flour tortillas
1/4 cup shredded mozzarella cheese ( jack is good too)
3 slices tomatoes
1 teaspoon olive oil
2 slices red onions ( thin slices, about 1/8-1/4 inch thick)
1/4 cup sliced zucchini ( about 1/3 medium zucchini)
2 tablespoons frozen corn kernels
1/3 jalapeno peppers, minced
1 teaspoon lemon juice (that’s approximate I usually just give half a lemon a good squirt) or 1 teaspoon lime juice ( that’s approximate I usually just give half a lemon a good squirt)
ground cumin
chili powder
salt
salsa, to serve
Directions:
Heat oil in a medium skillet over medium-high heat; add onions and cook until they begin to soften.
Add zucchini, corn, jalapeno, a squirt of lemon or lime juice and seasonings to taste; Lower heat to medium and cook until veggies are tender.
Place tortilla in a large skillet over low heat; place cheese and tomato slices on half the tortilla, top with zucchini mixture, and fold the empty side of the tortilla over it, pressing down lightly with a spatula.
When the cheese begins to melt and the tortilla starts to brown, flip and brown the other side as well.
Slice into wedges and serve with salsa or sour cream.
**For 2 quesadillas (or a mega-quesadilla), double the filling ingredients, spread them on the entire tortilla and place another tortilla on top — flipping is a little trickier, but otherwise the method is the same).
Servings: 1
Time preparation: 15 min.
Time total: 15 min.