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Farmers’ Market Quesadillas

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Yields 4 quesadillas

  • by from Fine Cooking
    Issue 87

These quick quesadillas are loaded with the best of the season: summer squash, fresh corn, and diced tomatoes. Fresh chiles and chipotle powder add depth and give the dish some smoky heat.

  • 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
  • Four 9-inch flour tortillas
  • 2 cups grated sharp cheddar (8 oz.)
  • Sour cream for serving (optional)
Tip:
Chipotles are dried smoked jalapeños, and in any form they add an intriguing depth to dishes like these quesadillas. 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.

Heat the oven to 200°F. Fit a cooling rack over a baking sheet and put in the oven.

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 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.

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 one 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. Cut the quesadillas into wedges and serve immediately with the reserved vegetable mixture and sour cream.

Serving Suggestions

Keep with the farmers' market theme by serving with Steamed Green Beans with Lemon Vinaigrette.

nutrition information (per serving):
Calories (kcal): 660; Fat (g): fat g 42; Fat Calories (kcal): 370; Saturated Fat (g): sat fat g 15; Protein (g): protein g 22; Monounsaturated Fat (g): 16; Carbohydrates (g): carbs g 51; Polyunsaturated Fat (g): 9; Sodium (mg): sodium mg 1090; Cholesterol (mg): cholesterol mg 60; Fiber (g): fiber g 5;

Photo: Scott Phillips

One of the best things I have ever eaten! And I'm not a fan of vegetarian food. It's a good amount of work to make these but so worth it.

Quite yummy. We added chicken.

Loved it! My husband said this was the best meal we have had all year. And, we eat well! I put in 1/2 a teaspoon of chipotle chili pepper and about 1/4 cup of red onion.

I made this according to the recipe. I found 2 different brands of chipotle powder at the grocery store. These are good, but the prep is time-consuming. Also the veg mix would be improved by the addition of some onion. Could probably sub onion for 1/2 cup of the squash, since squash adds bulk but no flavor. I also added some leftover pulled pork (cooked with garlic & oregano; no BBQ sauce) to half the quesadillas--this was a nice addition.

After much searching I finally found ancho chili powder at T.J. Maxx and made this recipe exactly as instructed. I found it surprisingly bland, despite the poblano peppers and the ancho chili. It had no kick, and none of the flavors came through; they were all as one. Serving it with sour cream flavored with cumin and lime juice didn't even help. One thing I did like was the idea of reserving some of the veggie filling to serve atop the quesadillas -- very pretty.

Simple and delicious. We loved the flavor of the poblano peppers. Added lime and jalapeno pepper flavored sour cream on top which was a fantastic addition.

It was delicious. I used a really sharp cheddar cheese that was great with the sweetness of the corn. Great combo of flavors. I'll make this one again.

It was delicious. I used a really sharp cheddar cheese that was great with the sweetness of the corn. Great combo of flavors. I'll make this one again.

My husband and son loved these quesadillas. Easy and quick lunch or dinner. Didn't have the chipolte powder and also substituted with regular chili powder and were still delicious!

Very good - I change the vegetables to whatever I have on hand

Easy and delicious. Both my husband and I enjoyed this very much. I didn't have the chipotle powder so I just used regular chili powder and it still came out great.

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