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Nancy’s Recipes

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Entrees

Summer Veggie Quesadillas with Chipotle Sour Cream

Featured Product: Nancy’s Organic Sour Cream

 

Ingredients

  • 6 Small Organic Tortillas
  • 2 cups Cheddar Cheese
  • 2 cups Fresh Zucchini Coins
  • 2 cups Fresh Corn, shucked
  • Olive Oil Spray
  • Salt and Pepper, to taste
  • Cilantro, for garnish

Chipotle Sour Cream

  • 8 oz. Nancy’s Organic Sour Cream
  • 1-2 Chipotle Peppers in Adobo
  • 2 teaspoons Apple Cider Vinegar
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Onion Powder
  • ¼ teaspoon Paprika
  • Salt and Pepper, to taste

 

Directions

    1. Fill a large stock pot halfway with water and bring it to a simmer. Add the corn and quickly blanch for 2-3 minutes. Remove from the pot and set aside.
    2. Working in batches, place the tortillas on a hot grill and top with a small amount of cheese. Once the tortilla crisps slightly and the cheese begins to melt, remove them from the heat and set aside.
    3. Prepare the corn along with the remaining vegetables with olive oil spray and season with salt and pepper. Grill them for 3-5 minutes, flipping as needed until grill marks appear.
    4. Hot off the grill, tuck the veggies into the tortillas with cheese.
    5. Top the quesadillas with sour cream and garnish them with cilantro leaves. Serve immediately.
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