Happy Friday beautiful friends!!! I am really excited to start off our 5 Ingredient Meals Week with this recipe! These Grilled Vegetable Quesadillas with Honey are simple yet wonderfully flavorful! Whether you are busy with work, kids, school… whatever the case, some nights there just isn’t time to throw together some big elaborate meal. I know with school, karate, soccer and hockey starting up… yea we are going to be doing some running around and this simple recipe is definitely going to be a go to in our house.
If you’ve followed the blog for a while then you already know that I really enjoy cooking up Mexican meals at home and this is a new favorite. I just love the combo of zucchini and corn; throw them on the grill and their natural deliciousness is brought up to a whole other level. That slight char adds a ton of flavor to these quesadillas. Some freshly grated white cheddar, all between two white corn tortillas and cooked on a griddle until golden and a little crisp. I wanted to finish these off in a very different way {don’t think I’m crazy please!}, with a drizzle of some local honey! It adds such a great little hint of sweetness that really works well with all the ingredients.
Im currently OBSESSED with this raw local honey from “From The Garden Inc.” in Freehold NJ. I found out about this local honey from a restaurant in Asbury that uses a lot of local ingredients, this being one of them. I’ve been hooked ever since.
{NOTE: for this 5 Ingredient Meals series… oil, salt & pepper do not get counted.. they are pretty much necessary in all cooking}
- corn tortillas
- 12 oz freshly shredded white cheddar
- 3 zucchini
- 2 ears of corn on the cob
- honey
- salt & pepper
- olive oil
- Shuck the corn. Slice the zucchini lengthwise into 4 or 5 slices. Drizzle with a little olive oil, salt and pepper.
- The zucchini should only need 2-3 minutes per side. The corn will need a little longer, give it a slight char all the way around.
- Dice the zucchini and cut the corn off the cob.
- Lay out some tortillas. Sprinkle with a little cheddar, some zucchini, corn and then a little more cheddar. Top with another tortilla. Repeat with remaining ingredients {I made about 10 quesadillas}.
- I cooked these on an electric griddle until golden on each side. You can place them all on a lined baking sheet and bake at 425 degrees for about 10 minutes.
- Before serving, drizzle with honey.
You may also like:
Grilled Corn, Zucchini & Black Bean Enchiladas
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