Great spring ingredients with two kinds of cheese in a flour tortilla. Can’t be beat!
Ingredients
1Cupsweet corn, fresh or frozen
½small zucchini, chopped thin
½poblano pepper, seeded and diced
Pinchof crushed red pepper flakes
Pinchof fresh thyme, or dried
Pinchof salt and pepper
1Tablespoonoil or butter
3-4ouncespepper jack cheese
2ouncesCotija Cheese
Flour tortillas
Optional toppings: Guacamole, salsa, sour cream, etc.
Instructions
Chop zucchini and peppers and cut corn off cob if you’re using fresh.
Melt butter in a large skillet over medium heat. Add corn, zucchini, and peppers to pan and cook for a few minutes until veggies are hot and slightly tender.
Add in thyme, red pepper flakes, and a pinch of salt and pepper.
Grate cheese and heat oven to 400 degrees.
On a baking sheet, lay out a flour tortilla. Add a small handful of pepper jack cheese to half of the tortilla.
Add half of the filling and top with more pepper jack cheese. Sprinkle on some Cotija cheese if you want as well.
Fold tortilla over and press it down well. Bake for about 8 minutes per side.
Cut up and serve salsa, sour cream, and guacamole.