Farmers' Market Quesadilla

By The Daily Dish

Photo: Scott Phillips

This is a decidedly fresh twist on the favorite quesadilla, featuring summer squash, corn, tomatoes, and mild chilies. But the vegetables are open to interpretation and can be substituted with whatever is available and looks best.

Using fresh mild chilies, such as poblano or Anaheim, gives the quesadilla a kick of flavor. Start by sautéing the chilies with summer squash, corn kernels and chipotle chili powder in a skillet. Transfer to a bowl and stir in tomatoes, cilantro and lime juice. Set aside some of the vegetables to use as a topping. Wipe the skillet clean, add a little oil and set it over medium-high heat. Put a 9-inch flour tortilla into the pan. Distribute grated sharp Cheddar cheese over the whole tortilla, and some of the vegetables over half of the tortilla. When the underside is lightly browned, use tongs to fold the cheese-only side over the vegetables. Lay the quesadilla on the paper towels to blot the oil, then move it the oven to keep warm while you make more. Serve the quesadillas topped with the reserved vegetable mixture and sour cream.


Ingredients

5 Tbs. vegetable oil
1 cup small-diced fresh, mild chiles, such as Anaheim or poblano (from about 2 large chiles)
1-1/2 cups small-diced summer squash (from about 2 small zucchini, yellow squash, or yellow crookneck)
Kosher salt and freshly ground black pepper
1 cup fresh corn kernels (from 2 medium ears)
1/8 tsp. chipotle chile powder
1 cup diced tomato (from 2 small tomatoes)
1/4 cup chopped fresh cilantro
1 Tbs. fresh lime juice
Four 9-inch flour tortillas
2 cups grated sharp cheddar (8 oz.)
Sour cream for serving (optional)

Heat the oven to 200°F. Fit a cooling rack over a baking sheet and put in the oven.

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Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue

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