Charred Corn and Zucchini Quesadillas with Smoky Poblano Salsa

Ingredients

• •2 ears of corn, kernels removed
• •1 medium zucchini, diced
• •1 poblano pepper, roasted and diced
• •1/2 cup diced onion
• •1/2 cup shredded cheddar cheese
• •1/2 cup shredded Monterey Jack cheese
• •4 large flour tortillas
• •1/4 cup chopped fresh cilantro
• •1 tablespoon olive oil
• •1 teaspoon smoked paprika
• •1 teaspoon ground cumin
• •Salt to taste
• •Pepper to taste
• •1/2 cup sour cream (optional, for serving)
• •Lime wedges (optional, for serving)

Instructions

1. 1

   Preheat a skillet or grill pan over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are slightly charred, about 5-7 minutes. Remove from the skillet and set aside.

2. 2

   In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced zucchini and onion, cooking until tender and slightly golden, about 5 minutes. Season with smoked paprika, cumin, salt, and pepper. Remove from heat and set aside.

3. 3

   Place the roasted poblano pepper on a cutting board and dice it finely. In a small bowl, mix the diced poblano pepper with chopped fresh cilantro, a squeeze of lime juice, and a pinch of salt to create your smoky poblano salsa.

4. 4

   Lay out the flour tortillas on a flat surface. Sprinkle a thin layer of shredded cheddar and Monterey Jack cheeses on half of each tortilla. Add the charred corn, cooked zucchini mixture, and a spoonful of smoky poblano salsa on top of the cheese. Fold each tortilla in half to form a semi-circle.

5. 5

   Heat a clean skillet or griddle over medium heat. Place the folded quesadillas in the skillet, working in batches if necessary. Cook for 3-4 minutes per side, or until the tortilla is golden and crispy, and the cheese is fully melted.

6. 6

   Remove the quesadillas from the skillet and let them cool slightly before slicing into wedges.

7. 7

   Serve the quesadillas warm with additional smoky poblano salsa, sour cream, and lime wedges on the side, if desired.