We haven’t met a kid yet who doesn’t love a quesadilla. All that cheesy goodness, sandwiched between two corn tortillas, is irresistible. In this recipe, we add three summer vegetables that work great together when combined. The crunchy, sweet corn complements the savory, meaty flavor of the sautéed onions and zucchini, and every family member will love stuffing or dunking their wedge of quesadilla into our lime loving homemade salsa.
Another reason we chose this recipe is that it’s a quick dinner sure to please that you can enlist your kids in helping you make.
Here are two TIPS to make this recipe more efficient and kid friendly for your household:
- Read the recipe from beginning to end. There are two parts to this recipe. Chefs always look at the recipe and determine what steps can be happening simultaneously vs. doing everything in a linear fashion, which saves us time.
- Turn your oven on, so it’s hot when you need it.
- Cut all vegetables for both recipes at the same time, while you have the cutting board and knife out. We just flip our board between tasks and use both sides before cleaning.
- Get your salsa ready and then finish the cooking steps for your quesadilla. That way, when it’s hot, you’re ready to eat and have the salsa ready to go. It also gives the salsa a little time to develop flavor.
2. Get your kids to help you:
- While you are chopping the vegetables, you can have a child brush the olive oil on the quesadillas and get them ready to be stuffed.
- Have them wash the basil and pick off the leaves. Get them to smell how wonderful the basil is to increase their interest in trying it.
- Get your kids involved when you sauté the corn, onions and zucchini. Have them try a sweet corn kernel raw. Ask them to add the salt to the pan and help you make the vegetables jump in the pan by helping you stir. Then, ask them to taste it to see if it’s “ready.” This will make them a part of cooking it and make it more likely they’ll want to try some in their quesadilla!
- 4 ripe tomatoes chopped (can also do a quick pulse in a blender)
- ¼ onion, small dice
- ½ jalapeno, minced
- Small bunch cilantro (roughly chopped)
- 1-2 garlic cloves, minced (start with one and add as desired)
- Juice of 1 lime
- Salt and pepper to taste
- ¼ cup olive oil
- 1 onion diced
- 1 zucchini, halved lengthwise and thinly sliced crosswise
- 1 corn on the cob (cut off the cob)
- 1/4 cup Basil leaves, whole (optional)
- 8 (6-inch) corn tortillas (we used a gluten free brand)
- 4 slices of monterey jack cheese
- Put the chopped tomatoes in a bowl and add 1 teaspoon of salt to allow the tomatoes to release their natural juices.
- Cut onion, sprinkle a pinch of salt on top, and crush with your hand to help release some of the onion’s pungent raw flavor.
- To safely deseed and cut jalapeno, see our jalapeno technique timeout.
- Add all the remaining ingredients and stir. Taste and adjust salt or pepper as desired.
- Preheat oven to 400 degrees. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add onion and 1 teaspoon salt; sauté for 2-3 minutes, stirring periodically.
- Add zucchini and corn kernels; continue sautéing 3-4 more minutes. Remove from heat.
- Brush one side of all tortillas with remaining olive oil; lay 4 tortillas, oiled side down, on a baking sheet. Place 1-2 spoonfuls of filling on each tortilla and top with a few basil leaves and some cheese.
- Place remaining tortillas on top, oiled side up; press down gently with a spatula to seal.
- Bake in the oven for approximately 10 minutes or until the cheese has melted and tortillas are golden brown. You can flip the quesadillas mid-way through the cooking time to brown on both sides.
- Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges and serve with a side of salsa.
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