Another quesadilla recipe, this one combines tasty cheese with plenty of delicious summer vegetables. It’s a great way to get some less loved foods into your pickier kids, but you’ll love these, too!
After feeding and bathing a fussy toddler last night, I needed a quick and easy supper. Quesadillas made with corn tortillas are a old stand-by in our household, and since they have the advantage of not requiring an oven, that’s what we had.
I had a refrigerator full of vegetables from my visit to our local farmer’s stand on Saturday, so I decided to change up my recipe and make quesadillas with traditional summer veggies. This recipe may come in handy for those of you dealing with abundant quantities of zucchini and yellow squash. These quesadillas were lighter than my “Caramelized Onion and Bell Pepper Quesadillas”, and thus were perfect for a hot Alabama summer night.
The corn cakes in the top right-hand corner of the picture were particularly yummy and will be featured in my next post (probably Friday or Saturday). And, if you have left-over quesadillas, they are great for a brown-bag lunch the next day.