Corn, Zucchini and Red Pepper Quesadillas

• 1 tablespoon oil
• 1/2 onion, chopped
• 1 medium zucchini, sliced
• 1/2 red pepper, diced
• 2 teaspoon cumin
• 1 teaspoon cayenne
• Salt
• 1 1/2 cup frozen corn, thawed
• 1 package flour tortillas
• Monterey Jack cheese, grated

1. Preheat oven to 400 degrees.
2. Add oil and onion to a hot skillet and stir.
3. Add zucchini and red pepper.
4. Saute until tender.
5. Season with cumin, cayenne and salt.
6. Add thawed frozen corn and mix together.
7. Place 2 tortillas on cookie sheet.
8. Sprinkle with grated cheese and a large spoonful of veggie mixture.
9. Top with a second tortilla, cheese, and mixture.
10. Top with third tortilla.
11. Bake until cheese is melted, about 5 to 8 minutes.
12. Cut into quarters and serve bubbling hot

oil, onion, zucchini, red pepper, cumin, cayenne, salt, frozen corn, flour tortillas, cheese

Taken from www.foodnetwork.com/recipes/corn-zucchini-and-red-pepper-quesadillas-recipe.html (may not work)