Grilled Corn & Zucchini Quesadillas With Scallions, Cilantro and Pepper Jack Cheese
Serves 4. Recipe is by Estancia Winery Ambassador and “Top Chef” judge Gail Simmons, who pairs the quesadillas with Estancia Monterey County Chardonnay.
1 ear of corn, shucked
Freshly ground black pepper
1 medium zucchini, sliced on the sharp diagonal 1?8-inch thick (16 slices)
8 (8-inch) flour tortillas
1 cup shredded pepper Jack cheese
4 scallions, white and green parts, thinly sliced on diagonal (1/2 cup)
3 tbls. finely chopped cilantro plus more for garnish
1. Preheat a grill to medium-high. Rub corn with oil and season with salt and pepper; grill, turning, until lightly charred all over, 6 to 8 minutes total. Let cool slightly, then cut the kernels off cob.
2. Brush zucchini with oil; season with salt and pepper. Grill until tender, about 3 minutes per side. Lay tortillas on a work surface. Leaving a 3/4-inch border, top evenly with cheese, corn, zucchini, scallions and cilantro then fold each tortilla over to form half moons. Grill quesadillas until cheese is melted, turning once, 5 minutes total. Transfer to a cutting board; cut into wedges. Garnish with cilantro. Serve hot.