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Yield
4

How to Make It

Step 1

In a large bowl, combine the zucchini, corn, onion, jalapeños, beans, salt, pepper, and chili powder. Toss gently to distribute the seasonings and then stir in the cheese.

Step 2

Heat the oven to 200°. Set the tortillas on a work surface. Put about 1/3 cup of the filling on one half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling.

Step 3

In a large nonstick frying pan, heat 1/2 tablespoon of the oil over moderate heat. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1 1/2minutes per side. Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas. Cut the quesadillas in wedges and serve.

Step 4

Wine Recommendation: Pull out the stops with a full-throttle red zinfandel from Napa or Amador county. These big, powerful, full-bodied wines are loaded with enough ripe blackberry fruit and exotic spice to match the quesadillas and salsa.

Step 5

Notes: All commercially frozen vegetables have already been blanched, so you don't need to cook them for as long as raw vegetables. In fact, some--such as corn, peas, and spinach--don't need to be cooked anymore at all. Just defrost and heat.

Quick from Scratch Vegetable Main Dishes

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