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Summer Veggie Quesadillas

September 8, 2009

This is one of my favorite new recipes from summer 2009—I think it’s a delicious incorporation of the best summer vegetables. Take chicken breast tenderloins, red onion, zucchini, and fresh corn off the cob (the last from the farmer’s market on your way home from the shore, e.g.).


Cook them up with some cumin and salsa verde, top with Monterey Jack, and then make them into whatever Mexican shaped tortilla food that you like best. Quesadilla, taco, burrito, whatevs. All delicious.


These are easily reheated and make tasty leftovers. Serve with some refried beans and salsa!

Chicken and Summer Vegetable Tostadas (adapted from Cooking Light)


  • 1  teaspoon  ground cumin
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 2  teaspoons olive oil
  • 1 package chicken breast tenderloins
  • 1  small red onion, chopped
  • the fresh corn from 3 cobs
  • 1  zucchini, chopped
  • 1/2  cup  green salsa
  • 1 package of tortillas (medium or large)
  • 1  cup  (4 ounces) Monterey Jack cheese, shredded
Heat oil in pan over medium high heat. Coat chicken with salt, pepper, and cumin; add to pan and cook for 3 minutes per side. Add corn, zucchini, and onion to the pan, cook for 3 to 5 more minutes. Add green salsa and cook until it thickens a bit.
Turn the oven to broil, and place one tortilla on a baking sheet. Put under broiler for 3 minutes, until it starts to brown. Remove from broiler, and spread chicken and vegetable mixture over tortilla. Top with shredded cheese and second tortilla. Place back in broiler for about 4 minutes or until to begins to brown and the cheese melts. Remove, slice with a pizza cutter. Serves 4.
[You could easily make a soft taco or burrito with the chicken veggie mixture and skip the broiler/melting step. You could also easily add black beans or even tomatoes.]
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