This quick relish takes only a little longer than the time it takes you to chop up the vegetables. I love its fresh crunchy taste with a hint of tang and sweetness. I found the recipe on Prudence Pennywise. When it came time to make a quesadilla, I covered the whole tortilla with relish, instead of half, since this was dinner.
This tasty relish will also be great as a side dish if you don’t use it all for quesadillas.
- 1 tablespoon canola oil
- 1 onion, minced
- 1 clove garlic, minced
- 1 jalapeno pepper, minced
- 2 small to medium zucchini, chopped
- 1 small to medium yellow squash, chopped
- 1 cup corn, cut from the cob
- 1 large tomato, chopped
- 2 tablespoons packed brown sugar
- 1 tablespoon lime juice
- Shredded cheddar cheese
Heat the oil over medium heat. Add the onion, cook until nearly softened. Add garlic, cook for one minute or until slightly golden. Add jalapeno, zucchini, squash, tomato and corn. Cook until the vegetables are tender. Add brown sugar and lime juice. Cook for one additional minute, or until any liquid is gone. Season with salt and pepper.
Spray a skillet with cooking spray. Sprinkle shredded sharp cheddar cheese over a whole wheat tortilla, then cover it with a layer of relish and top it with another tortilla. Heat on both sides until cheese is melted and tortillas are warm.
Original recipe: Quesadillas with Quick Zucchini Relish