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Summer Harvest Cheddar Quesadilla

Savor Summer with a Delicious Harvest Cheddar Quesadilla

Enjoy a flavorful Summer Harvest Cheddar Quesadilla packed with fresh ingredients and ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 quesadillas
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1 tablespoon Olive Oil You can substitute with avocado oil.
  • 1 cup Fresh Corn Frozen corn can be used if fresh is unavailable.
  • 0.5 medium Red Onion Shallots can be used instead.
  • 1 cup Heirloom Tomatoes Any ripe tomatoes can be used.
  • 1 cup Fresh Basil Leaves Dried basil can be used but use less.
Quesadilla
  • 2 large Flour Tortillas Whole wheat or corn tortillas can be used.
  • 1 cup Cabot Alpine Cheddar Cheese Any aged sharp cheddar can be substituted.

Equipment

  • non-stick skillet

Method
 

Cooking Instructions
  1. Heat the oil in a non-stick skillet over medium heat.
  2. Add fresh corn and sliced red onion; sauté for about 5 minutes until onion is translucent.
  3. Remove the mixture and place one flour tortilla in the skillet, sprinkle with cheddar cheese.
  4. Layer with half of the sautéed corn mixture, sliced heirloom tomatoes, and fresh basil.
  5. Cover and cook for 1-2 minutes until cheese melts and edges of tortilla turn golden.
  6. Fold the tortilla over the filling and cook for an additional minute.
  7. Repeat for the second quesadilla with the remaining ingredients.

Nutrition

Serving: 1quesadillaCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 500mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Use seasonal ingredients for the best flavor and freshness. Leftovers can be stored in an airtight container for up to 2 days.

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