Vegetarian: zucchini quesadillas recipe
Mexican cuisine
4 tablespoons olive oil 1 onion, coarsely chopped Salt 4 cloves garlic, minced 2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise 1 cup frozen corn kernels (4 ounces) ¼ cup chopped fresh cilantro (optional) 4 (8-inch) flour tortillas 2 cups grated pepper jack cheese
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