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Corn, Zucchini & Chile Cheese Quesadillas

Serves: 2
This recipe for Corn, Zucchini & Chile Cheese Quesadillas is an easy way to make a tasty vegetarian lunch or snack. Featuring Rizo Bros Queso Oaxaca and crumbled Queso Fresco, these quesadillas are sure to be a hit with all of your friends.


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  • 1 poblano pepper
  • 1 tsp extra virgin olive oil
  • ½ large zucchini, diced
  • ½ cup corn kernels
  • ¼ tsp chili powder
  • ¼ tsp dried oregano
  • Pinch salt and pepper
  • 2 tbsp butter
  • 2 large flour tortillas
  • 1 cup shredded Rizo Bros Queso Oaxaca
  • ¼ cup Rizo Bros Queso Fresco, crumbled


  1. Preheat the oven to 450 degrees.
  2. Place the poblano on a baking sheet and roast in the preheated oven, rotating halfway through, until nicely browned and charred in some spots, about 10 minutes. Remove from the oven and let cool until cool enough to handle. Roughly chop the pepper, discarding the skin, stem, and seeds.
  3. Heat a large skillet over medium heat and add the oil. When the oil is hot, add the zucchini, corn, chili powder, oregano, salt, and pepper. Sauté over medium heat for about 5 minutes, stirring occasionally, until the zucchini is just tender.
  4. Butter one side of each tortilla. On one half of the other side, place the shredded oaxaca, the zucchini, corn, poblano, and crumbled queso fresco. Fold the other half over the toppings and repeat with the remaining tortilla.
  5. Heat a large skillet over medium heat and carefully place the assembled quesadillas in the pan. Cover with a lid and cook until the cheese is almost melted, then flip and continue cooking until the cheese is completely melted and both sides are golden brown and crispy, about 5-6 minutes total.
  6. Remove from heat and let cool for a couple minutes before slicing and serving with sour cream and salsa or as desired!