Step 1

Start by giving everything a good chop into smaller, bite-sized pieces: the zucchini, 1/4 onion, the jalapeno, and 15-20 sprigs cilantro. Be sure to give the zucchini, jalapeno and cilantro a good rinse. Note: using the whole jalapeno will make your quesadillas spicy! Consider using only 1/2 jalapeno or less if you want a milder batch.

Step 2

Saute the onion and jalapeno in a glug of oil over medium heat. Once the onion has softened add the chopped zucchini along with a generous pinch of salt. Cook for a few minutes and then add the corn. Once the corn is up to temp you can remove from heat and set this mixture aside in a bowl. Note: I used canned corn so I added it in at the end, but if using fresh corn you can add it in with the zucchini so it has time to cook.

Step 3

In a dry skillet over medium heat add a single burrito-sized flour tortilla. Add a thin layer of refried beans (or whole beans), plenty of shredded cheese, a healthy layer of the zucchini-corn mixture, and a small handful of freshly chopped cilantro. You can optionally add another layer of cheese. Top with another flour tortilla and cook each side until light brown spots are forming on the tortilla.

Step 4

Note: for smaller meals you can just use a single flour tortilla. Add ingredients to only half of the tortilla and fold onto itself, crisping up each side until light brown spots are forming. This option works well for smaller skillets too.

Step 5

Slide the quesadilla out of the skillet with a spatula and cut into quarters. Serve immediately with your choice of Salsa or hot sauce. I served it with this Tomatillo Chipotle Salsa, and think this Roasted Tomato and Tomatillo Salsa is a good option too.

Step 6

Store leftover zucchini-corn mixture in the fridge where it will keep for a few days.