Bell Pepper, Summer Vegetable, and Egg Quesadilla

Ingredients:

3-4 T Olive Oil, more as needed
half of each vegetable cut into a small dice
Bell Pepper
Zucchini
Small onion
Tomato
half ear of corn cut from the husk
1 clove garlic minced
Kosher salt
1/4 t cumin or to taste
1/4 -1/2 t chili powder or to taste
Cilantro leaves (Optional)

Instructions:

Chop all of the vegetables.
Heat 1-2 Tablespoons of oil in a sauté pan over medium heat.
Add the onion and garlic and allow to cook for 2- 3 minutes until softened, stir occasionally, be sure onion and garlic are not browned.
Remove from the pan with a slotted spoon onto a platter. Add a little oil as needed and add the pepper, zucchini, and corn and allow to cook for 6-8 minutes. Stirring as needed.
Remove to the platter with the onion. There should be enough oil in the pan. Add the chopped tomato and allow it to simmer 2-3 minutes. It will release juices.
Add all the ingredients back to the pan and season to taste. Stir together, remove from the heat, and set aside. Stir in some cilantro leaves if using.

Preheat the oven to 300. In a separate pan, prepare the quesadilla using your favorite cheeses.
Remove the quesadilla and place in the preheated oven to hold while you prepare your egg (over easy prepared in remaining olive oil) if using.
Place quesadilla on a warm plate, top with one or two eggs and spoon over the pepper, veggies, & sauce, garnish with a sprig of cilantro and serve.

Farm Kitchen Tip: This dish can make for an easy weeknight supper and can serve 2 people. Double the recipe for a larger family or serve a side fruit salad to make it even more enjoyable.

Recipe & photos provided by Jenn Borealo, Culinary & Education Specialist at Alstede Farms