Quesa-dill-as

The best day arrived yesterday as I received my favorite hot sauce in the world – Lono Sauces Habanero sauce. Literally amazing and I’ll probably carry it in my purse so I can put it on everything. My favorite food to pair with hot sauce is naturally anything Mexican – so I decided to make a yummy veggie quesadilla. Here’s what you’ll need: 

Veggies:

2 ears of corn, unshucked

1 medium zucchini, halved lengthwise

2 tablespoons olive oil

salt & pepper

1 bunch scallions (save one for the salsa)

Salsa:

1 avocado, diced

1 scallion, thinly sliced

1/2 pint (1 cup) cherry tomatoes, chopped

2 tablespoons coarsley chopped cilantro

1/2 teaspoon salt

Pinch of chili powder

Quesadilla;

4 (8 inch) flour tortillas

1.5 cups Monterey Jack cheese

1 (15 oz) can black beans, drained & rinsed

2 tbsp vegetable oil

Cilantro 

Lime wedges

  
(Peep the Lono sauce – seriously, go order it now!!!)

First, you need to start prepping your veggies. With the husks on, put your corn directly on the grill. Brush the halved zucchini with olive oil and salt & paper and then place them with the scallions directly on the grill.  

   

   
The scallions started to wilt, so I took them off the grill early. Grill the corn for about 20 minutes and the zucchini for about 10. Roughly chop the zucchini and scallions and then let the corn steam for about another 10 minutes.  Then shuck and slice off the kernels and combine in one big bowl with salt & pepper. 

While the veggies are grilling, you can start preparing your salt. Combine your avocado, scallions, tomatoes, cilantro, lime juice, salt and chili powder in a medium bowl. Make sure it’s mixed well.

   

Now, your veggies should be ready and you’re ready to start assembling your quesadilla. Create an assembly line (get your mise en place together) and then follow this order: cheese, beans, veggies and then fold into a half moon. 

      

   
Then, start grilling on your pan until you have nice grill marks and the cheese is melted. Be careful not to flip too fast because then your veggies may fall out 🙂 

Once it’s cooked, top with the salsa, lime juice/wedge and then a little Lono and you are ready to enjoy! 

  

This was one of my favorite dishes. It’s a little time consuming but so worth the wait. It’s even delicious the next day! I had it both with the Lono sauce and without it and I have to say that the flavors stand up on their own without needing an extra burst of flavors. Mixing the filling with the salsa – so yummy!!! I don’t know if I would be able to make this all the time because it is labor intensive but if I can find some quick shortcuts, it may become a staple. Would also love to try different or seasonal veggies!

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