Summer Succotash Quesadillas

In August I read an article in our local paper about a local mom/writer/blogger who just put out a vegetarian cookbook. Because I needed to make a vegan meal for a friend, I thought this recipe sounded good. After trying it, I'm hooked! It was delicious. If you'd like step-by-step instructions—along with nice photography—go to her post here. The only thing I changed on the recipe was the cheese. I saved the non-dairy cheese for the friend, and put Tillamook on ours. It looked time-intensive, but went quickly. While the veggies are cooking, you can make the sauce. Give this a try, especially if you have garden-fresh corn, zucchini, peppers and homemake salsa. 

Summer Succotash Quesadillas with Nacho Mmmm Sauce

Ingredients
8 whole grain tortillas
1 c. non-dairy (i.e. Daiya pepper jack) or organic cheese

For the Succotash Filling:
1 sweet onion, sliced
1 ear of corn, kernels shaved from cob
1 red bell pepper, seeded and diced
1 zucchini, cut into half moons
1 clove of garlic, minced
1/4 c. water
2 t. lemon or lime juice
1/2 t. maple syrup or agave
1/2 t. cumin
salt and pepper, to taste

For the Nacho Mmmm Sauce:
2/3 c. salsa
1/3 c. water
1/4 c. raw almonds
1/4 c. garbanzo beans, drained and rinsed
1/4 c. nutritional yeast
2 T. lemon juice
1 t. minced garlic
1/4 t. salt
1 t. chili powder
1 t. cumin
1 t. dried cilantro or 1 –2 T. fresh cilantro


Instructions For the Succotash Filling:
Place a large skillet sprayed with cooking spray or lightly coated with oil over medium high heat. Add onion and cook for 7-8 minutes, until softened and starting to brown.
Meanwhile, slice your veggies and strip that corn on the cob of all self-respect.
Add corn, red pepper and zucchini to the pan with the onion, along with garlic, water, lemon juice, maple syrup or agave and cumin.
Cook the succotash down for an additional 10 minutes, stirring occasionally.

For the Nacho Mmmm Sauce:
Combine salsa, water, almonds, garbanzo beans, nutritional yeast, lemon juice, garlic, salt, chili powder, cumin and cilantro in a food processor or high speed blender.
Blend until smooth.
Refrigerate until serving,
Place another large skillet sprayed with cooking spray or lightly coated with oil over medium high heat and add one tortilla to the pan. Top with 2 T. of grated cheese.
Add about 1/3 c. of succotash filling,
Top with another 2 T. of cheese and another tortilla.
Cook for several minutes on each side, until tortilla is crisp and cheese is melty.
Repeat with remaining tortillas, cheese and filling.
Serve with Nacho Mmmm Sauce.

[Dee note: This makes a lot of sauce. You may want to make half a recipe…or twice as many quesadillas.]

Prep Time: 10 min.

Cook Time: 30 min.

Dunk, dip or drizzle. Just don’t forget about the sauce. Serves 4-6