Farmers’ Market Quesadillas

Farmers’ Market Quesadillas are a delicious and versatile dish that celebrates fresh, seasonal ingredients. These quesadillas are filled with an array of vibrant vegetables, including diced chiles, summer squash, corn kernels, and tomatoes, all sourced from the farmers’ market. The vegetables are sautéed with chipotle chile powder, creating a smoky and slightly spicy flavor profile. The mixture is then folded into tortillas along with grated sharp Cheddar cheese, creating a gooey and satisfying filling. These quesadillas are quickly cooked until golden brown and crispy, resulting in a delightful combination of textures. They are served alongside a reserved vegetable mixture, adding a burst of freshness, and can be enjoyed with a dollop of sour cream for added creaminess. Farmers’ Market Quesadillas are a perfect way to showcase the vibrant flavors of seasonal produce and make for a tasty and wholesome meal.

MAKES: 4 quesadillas

INGREDIENTS:

• 5 Tbs. vegetable oil
• 1 cup small-diced fresh, mild chiles, such as Anaheim or poblano (from about 2 large chiles)
• 1 1/2 cups small-diced summer squash (from about 2 small zucchini, yellow squash, or yellow crookneck)
• Kosher salt and freshly ground black pepper
• 1 cup fresh corn kernels (from 2 medium ears)
• 1/8 tsp. chipotle chile powder
• 1 cup diced tomato (from 2 small tomatoes)
• 1/4 cup chopped fresh cilantro
• 1 Tbs. fresh lime juice
• 4 9-inch flour tortillas
• 2 cups grated sharp Cheddar (8 oz.)
• Sour cream, for serving (optional)

INSTRUCTIONS:

1. Heat the oven to 200°F. Fit a cooling rack over a baking sheet and put it in the oven.
2. Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until hot. Add the chiles and cook, stirring, until soft, 3 to 4 minutes. Add the squash, season with salt and pepper, and cook, stirring, until the squash softens and starts to brown, 3 to 4 minutes. Stir in the corn and chipotle powder and cook for 2 minutes more. Spoon into a bowl, let cool for a few minutes, and then fold in the tomato, cilantro, and lime juice. Season to taste with salt and pepper. Set aside 3/4 cup of the mixture.
3. Lay several layers of paper towel on a work surface. Wipe out the skillet, put it over medium-high heat, and add 1 Tbs. of the oil. When it’s hot, put 1 tortilla in the pan. Quickly distribute 1/2 cup of the cheese evenly over the tortilla and about a quarter of the remaining vegetable mixture over half the tortilla. When the underside of the tortilla is browned, use tongs to fold the cheese-only side over the vegetable side. Lay the quesadilla on the paper towels, blot for a few seconds, and then move it to the rack in the oven to keep warm while you repeat with the remaining oil and tortillas.
4. Cut the quesadillas into wedges and serve immediately with the reserved vegetable mixture and sour cream.

NUTRITIONAL INFORMATION:

PER SERVING

• 660 CALORIES | 22G PROTEIN | 51G CARB | 42G TOTAL FAT | 15G SAT FAT |
  16G MONO FAT | 9G POLY FAT | 60MG CHOL | 1,090MG SODIUM | 5G FIBER

NOTE:

• These quick quesadillas are loaded with the best of the season: summer squash, fresh corn, and diced tomatoes. Fresh chiles and chipotle powder give the dish some smoky heat.
• Chipotles are dried smoked jalapeños, and in any form they add an intriguing depth to dishes. McCormick® makes ground chipotle, and The Spice Hunter® sells a crushed chipotle, which would be a fine substitute in this recipe; just add a bit more than you would of the ground.