Zucchini and Corn Quesadillas

Adapted from SmellsLikeHome.

  • Olive Oil
  • One onion, sliced
  • 4 cloves garlic, minced
  • 2 medium zucchini or yellow squash, halved and sliced into thin half-moons
  • 1 ear of corn, grilled and removed from the cob, or 1 cup frozen corn
  • 1/2 can of black beans, rinsed
  • Flour tortillas
  • 2 cups shredded cheese

Preheat the oven to 400F. In a large skillet, add about a tablespoon of oil, and cook the onion, corn, and zucchini for 4-5 minutes over medium-high heat.  Add the garlic and black beans and cook for another minute or two.

Brush one side of a tortilla with olive oil and lay it oiled-side down on a baking sheet.  Repeat with another tortilla (you want one quesadilla per person).  Top each with a handful of cheese, some of the vegetable mixture (don’t skimp!), a little extra cheese, and another tortilla.  Brush the top with oil.

Bake until the cheese melts and the top of the tortillas is browned.

Slice into wedges (use a pizza cutter, it’s WAY easier than a knife) and eat with spicy salsa of your choosing.

Stuffed Roasted Poblano Peppers

My own take on the restaurant classic.  Serve with refried beans and sour cream.

  • 3 large or 4 medium poblano peppers
  • 1 onion
  • 3 garlic cloves
  • 2 boneless, skinless chicken breasts, diced into 1/2 inch cubes
  • 1 cup diced tomato (fresh is better, canned will pass)
  • 1/2 cup diced mushrooms
  • shredded monterrey jack or cheddar cheese
  • Spices – I use cumin and “Fajita Seasoning” (this has salt in it, if you want plain seasonings, add salt)
  • 2 qt casserole dish with lid

Preheat the oven to 350F.

Wearing gloves (really, trust me) wash the peppers, and then using a sharp paring knife, slice down one side and across the top part way to make a T shaped opening.  Pull out the white pith, and slice out the seeds, leaving the stem intact.

In a skillet over med-high heat, saute the chicken until it’s about half done, then add the onion and garlic. Season with Seasoning Salt and Cumin.  If you like spicier peppers, add some cayenne or red pepper flakes. When the chicken is cooked, add the tomatoes and mushrooms, cook for 1-2 minutes, then remove from heat.

Put the peppers into a 2qt casserole or covered baking dish (I can baaarely fit three peppers in my standard 2qt). Sprinkle a little of the shredded cheese in the bottom of each, and then stuff with the chicken mixture. Fold the sides back up, and sprinkle with the rest of the cheese.  Dump the enchilada sauce in the pan, making sure to get a little over the openings in the pepper.

Cover and bake for 30-45 minutes.