It’s summertime, and while our campers have been inspiring us with their daily explorations of the summer bounty, their explorations have inspired us to make a summer vegetable quesadilla using the array of vegetables around!
Quesadillas are the perfect vehicle to use up the summer harvest. The possibilities are truly endless! You can use this recipe as a template for whatever summer vegetables you just picked up at the market.
Flexibility and fun is what summer is about, so let that shine through in your cooking!
Serves 4 Prep Time: 10 minutes Total Time: 20-22 minutes
- 4 brown rice tortillas (you can also use corn tortillas)
- 2 ears of corn, boiled and cooled
- 1 head of beet greens, rinsed, chopped and steamed
- 1/2 C scallions, chopped
- 2 small zucchini, cut lengthwise, grilled and cooled
- 1 small eggplant, cut lengthwise, grilled and cooled
- 2 T olive oil
- salt, pepper
- 1/2 C grated cheddar cheese
- 1/2 lime
- handful of cilantro
1. Prep & Cook: Preheat oven to 325 F. Shuck your corn, cook in boiling water for approximately 10 minutes, or until softened. Set aside. Once cooled, cut kernels off the cob.
Cut zucchini and eggplant lengthwise, add olive oil, salt and pepper and coat well. Place prepped zucchini and eggplant onto a grill (or sauté them in a pan), cook on each side for about 4-5 minutes, until softened. Remove and let cool.
Rinse the beet greens well. Add water to a pot, bring to a boil. Cut the stems and leaves. Add stems first, and let steam for 4 minutes, then add leaves and let steam for another 4 minutes.
Chop scallions, grate cheese, cut your lime in quarters, rinse and chop cilantro.
2. Assemble & Melt: Add toppings onto one tortilla (order of assembly suggestion: zucchini, eggplant, corn, beet greens, scallions, cheese, cilantro). Place tortillas into your preheated oven, and cook for about 4 minutes, until the cheese has melted. Place the other tortilla on top, press down well, and cut into quarters. Squeeze some fresh lime juice on top, and enjoy this creative summer delight!