These vegetable filled quesadillas happened because I have a summer squash left over from another recipe. I just couldn't figure out what to make. Of course, my mind when to dessert and I started interesting ideas for a molasses summer squash quickbread but then forgot about it. It's probably for the best because these quesadillas were great!
The veggie mix it delicious on it's own. It would be great for a pot luck or picnic served as a salad. Or for lunch as a taco or burrito filling. Even over greens for a veg filled salad.
This dish is vegetarian friendly but can be easily modified to be grain and gluten free depending on what kind go tortilla you use. Homemade plantain, cassava or corn are great options for those with special diets. If you have a non dairy cheese, you could make this vegan friendly too.
I used a grill pan but feel free to use a griddle or sauce pan instead.
Corn, Squash + Broccoli Quesadillas
1.5 cups thinly sliced yellow summer squash (about 1)
1.5 cups thinly sliced broccoli florets (about 1 small stalk)
1/2 cup corn kernels (fresh or frozen)
1/4 teaspoon chile powder
juice of 1/2 lime
8 eight inch tortillas (wheat, corn, cassava, plantain)
2 cups shredded cheese (I used a mexican blend from Trader Joe's)
Heat a grill pan over medium high heat. Lightly oil. Grill squash and broccoli slices, cooking about 30 seconds to 1 minute on each side. You want to see grill marks here. Transfer to bowl. Toss corn kernels in pan for about 3 minutes to cook down some of their starch. Add to bowl with squash and broccoli. Season with salt, pepper, chile powder and lime juice.
Place a tortilla flat on lightly oiled grill pan over medium heat. Spread with 1/4 cup shredded cheese, then 1/4 of the veggies, top with 1/4 cup of cheese and a tortilla flat. Cook until cheese is melted, about 3 minutes. Carefully flip. Cook until tortilla is crisped and there are grill marks, about 2 minutes. Transfer to board and cut into wedges. Repeat with remaining ingredients for a total of 4 quesadillas.