Corn and Zucchini Quesadillas

Gather the ingredients.

Remove the ends of the zucchini and cut it in half to make it more manageable. Slice into sheets, less than 1/4" thick. Stack those sheets and slice again less than 1/4" thick to form thin strips. Group the strips and cut to a fine dice.

Dice the jalapeño into tiny little cubes. This is one of my favorite prep techniques. It's very satisfying. Cut off the stem tip. Slice the chile in half. Remove the seeds. Slice the halves into strips, as thin as possible. Group the strips and slice into tiny little cubes.

Warm some oil in a sautée pan.

Add the brunoise jalapeño. Stir briefly over heat, until the aroma hits you.

Add the diced zucchini and cook, stirring often, for about 3 minutes, or until slightly browned.

Add the corn kernels. Cook just long enough to take the chill off.

Transfer the corn and zucchini filling to a mixing bowl.

Add the cheese and mix well.

Place a heavy skillet over medium heat for 2-3 minutes. Place a tortilla in the warm skillet.

Spread some filling over the tortilla.

Place another tortilla on top.

By the time you get the filling and the cheese laid out, it's probably time to flip the quesadilla. Lift an edge to make sure the bottom tortilla is toasted a little. You gotta move quick when flipping quesadillas. Cook the opposite side. Once the cheese is melted and both the top and bottom tortillas are golden brown, transfer to a cutting board to slice into wedges.