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
- 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.
- 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.
- 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.
- Hot off the grill, tuck the veggies into the tortillas with cheese.
- Top the quesadillas with sour cream and garnish them with cilantro leaves. Serve immediately.