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Crispy Zucchini and Sweet Corn Quesadillas with Chipotle Lime Crema

crispy zucchini and sweet corn quesadillas - featured image
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These crispy zucchini and sweet corn quesadillas with chipotle lime crema are a quick, flavorful snack or meal featuring tender veggies, melty cheese, and a smoky, tangy sauce.

Ingredients

Scale
  • 1 medium zucchini, thinly sliced
  • 1 cup fresh sweet corn kernels (about 2 ears, or frozen if out of season)
  • 2 cups shredded Monterey Jack cheese (or Mexican blend)
  • 4 large flour tortillas (10-inch size; use corn tortillas for gluten-free)
  • 1 tablespoon olive oil or avocado oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and pepper, to taste
  • For the Chipotle Lime Crema:
  • 1/2 cup sour cream or Greek yogurt (dairy-free yogurt if needed)
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey or agave syrup
  • Pinch of salt

Instructions

  1. Thinly slice the zucchini into 1/8-inch rounds. Remove corn kernels from the cob and pat dry to avoid excess moisture.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add zucchini and corn, sprinkle with smoked paprika, garlic powder, salt, and pepper. Cook 5-7 minutes until zucchini is tender but still slightly firm and corn is lightly caramelized.
  3. While veggies cool slightly, combine sour cream, chopped chipotle pepper, lime juice, honey, and salt in a bowl. Whisk until smooth and adjust seasoning to taste.
  4. Lay one tortilla flat. Sprinkle 1/2 cup shredded cheese over half the tortilla. Spoon a generous layer of zucchini and corn mixture on top, then add 1/4 cup cheese over the veggies. Fold tortilla over to close. Repeat with remaining tortillas.
  5. Heat skillet over medium heat. Place folded quesadilla in pan and cook 3-4 minutes per side, pressing gently with a spatula until golden brown and cheese is melted. Flip carefully to avoid spilling filling.
  6. Cut quesadillas into wedges and serve immediately with a dollop of chipotle lime crema.

Notes

Pat corn dry before cooking to avoid soggy quesadillas. Use medium heat to get golden crisp without burning. Press gently while cooking for even crispness. Chipotle lime crema tastes better after resting. For extra crispiness, brush tortillas lightly with oil before cooking. Adjust chipotle pepper amount to control spice level.

Nutrition

Keywords: quesadillas, zucchini, sweet corn, chipotle lime crema, quick recipe, vegetarian, summer recipe, snack, easy dinner

Find it online: https://sunnysavory.com/crispy-zucchini-and-sweet-corn-quesadillas-recipe-easy-homemade-chipotle-lime-crema/