Zucchini and Corn Quesadillas

• 2 Tbs. vegetable oil, plus extra for frying
• 1 small white onion, sliced into 18-inch slices (about 3/4 cup)
• 1 medium-sized zucchini, thinly sliced (about 1 cup)
• 13 cup frozen corn kernels
• 2 tsp. minced jalapeno chile with seeds
• 1 cup ( 1/4 lb.) grated Monterey Jack cheese
• 1/4 cup chopped cilantro
• 8 6-inch corn tortillas
• Lime wedges for garnish

1. Warm 2 Tbs.
2. oil in large skillet over medium heat.
3. Add onion, and saute 5 minutes, or until golden.
4. Stir in zucchini, corn and jalapeno.
5. Cook 4 minutes, or until zucchini is tender, stirring often.
6. Remove from heat; add cheese and cilantro.
7. Season with salt and pepper.
8. Place 1 tortilla in nonstick skillet over medium heat.
9. Top with 1/4 zucchini mixture, and set second tortilla on top.
10. Cook until cheese begins to melt, pressing down with spatula, about 2 minutes.
11. Flip, and cook 2 minutes more, or until browned.
12. Repeat with remaining tortillas and zucchini mixture.
13. Serve hot with lime wedges.

vegetable oil, white onion, zucchini, corn, jalapeno chile, cheese, cilantro, corn tortillas

Taken from www.vegetariantimes.com/recipe/zucchini-and-corn-quesadillas-2/ (may not work)