Goat Cheese Zucchini Quesadillas with Grilled Corn Pico de Gallo - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
Bursting with summer veggies, you won't feel guilty eating all of these quesadillas by yourself.
Ingredients
- 2 ears corn, husks removed
- 5 tbsp. extra-virgin olive oil, divided
- kosher salt
- Black pepper
- 1 Small zucchini, thinly sliced (about 1 c.)
- 1 Small squash, thinly sliced (about 1 c.)
- 1/2 pt. grape tomatoes, quartered (1 c.)
- 1/4 small red onion, finely chopped (1/3 c.)
- 1/4 c. finely chopped cilantro
- 1/2 Small jalapeño, minced (optional)
- Juice of 1/2 lime (2 tbsp.)
- 8 8-inch whole-wheat flour tortillas
- 4 oz. goat cheese, crumbled (about 1 c.)
- 8 oz. Monterey Jack cheese, grated (2 c.)
Instructions
- Heat grill pan over high heat. Rub corn with 1 tablespoon olive oil and season with salt and pepper. Grill for 9 minutes, rotating sides every 3 minutes, until kernels are softened and surface is lightly charred on all sides. Remove to plate and let cool.
- Place zucchini and squash slices in medium-sized bowl and toss with 2 tablespoons of olive oil and season with salt and pepper. on grill pan, arrange slices in single layer; grill for 2 minutes per side or until softened with light grill marks. Remove to bowl and grill remaining slices; let cool slightly.
- Cut corn off cobs into large bowl. Add tomatoes, red onion, cilantro, jalapeno (optional), lime juice, and 1 tablespoon of olive oil. Stir gently to combine; season with salt and pepper.
- Arrange 4 tortillas on clean work surface. Place 1/2 cup grated Monterrey Jack cheese on each and arrange zucchini and squash slices in single layer on top. Crumble about 1/4 cup of goat cheese on top of each one. Place remaining tortillas on top of cheese and vegetables and press down lightly.
- Heat large nonstick skillet over medium-high heat and grease lightly with remaining 1 tablespoon of olive oil. Place one quesadilla on skillet and cook for 2 minutes, or until golden brown; flip and cook for another 1 to 2 minutes or until the cheeses are melted and both sides are browned.
- Continue cooking remaining quesadillas. Cut into quarters and serve with corn pico de gallo.
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