Farmers Market Quesadilla
 
Prep time
Cook time
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This quesadilla is made with fresh produce from the farmers market for a quick lunch. Double the recipe for two using a large ear of corn and a medium eggplant.
Author:
Recipe type: Lunch
Cuisine: Mexican
Serves: 1 serving
Ingredients
  • 4 baby eggplant, halved
  • 1 small ear of corn, steamed
  • 1 TBS adobo sauce, from a can of chipotle peppers
  • ¼ cup shredded mexican cheese blend
  • 1 - 10 inch whole wheat tortilla
Instructions
  1. Heat a heavy bottomed skillet (I prefer cast iron) over medium high. Sear baby eggplant slices on one side. Add corn and flip eggplant slices.
  2. Rotate corn until browned. Remove everything from the pan.
  3. Cut corn from the cob and cut eggplant in half for bite size pieces. Toss veggies with adobo sauce.
  4. Place the tortilla in the preheated pan. On one half of the tortilla, layer 2 TBS cheese, veggies, and remaining cheese. Close tortilla by folding over the unfilled side.
  5. Cook until cheese is melted and tortilla is browned about 2 minutes. Flip carefully and cook until the other side is browned and crispy.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/farmers-market-quesadilla/