Farmers’ Market Quesadillas

Farmers’ Market Quesadillas
Photo by Scott Phillips


  • Sour cream for serving (optional)
  • ¼ cup chopped fresh cilantro
  • 1 cup diced tomato (from 2 small tomatoes)
  • 1 Tbs. fresh lime juice
  • 2 cups grated sharp cheddar (8 oz.)
  • Four 9-inch flour tortillas
  • 1 cup small-diced fresh, mild chiles, such as Anaheim or poblano (from about 2 large chiles)
  • + 5 more ingredients
    • 5 Tbs. vegetable oil
    • 1 cup fresh corn kernels (from 2 medium ears)
    • Kosher salt and freshly ground black pepper
    • 1/8 tsp. chipotle chile powder
    • 1-½ cups small-diced summer squash (from about 2 small zucchini, yellow squash, or yellow crookneck)

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 t...

View full recipe at Fine Cooking


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