Quesadilla Bar with Fresh Pico de Gallo
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Cook time: 
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Serves: Serves 4
 
Ingredients
For the Pico de Gallo:
  • 4 Roma tomatoes, seeded and chopped
  • ½ jalapeno, seeded and chopped - use more if you like it spicy
  • ⅓ C chopped red onion
  • ⅓ C chopped cilantro
  • ½ lime, juiced
  • pinch of kosher salt
For the Roasted Vegetables:
  • 2 zucchinis, cut into 1 inch strips
  • 12 (or so) mini bell peppers, seeded with membranes removed and cut into strips
  • 2 ears corn, shucked
  • 2 Tbsp good quality olive oil
  • 1 tsp kosher salt
For the Quesadilla:
  • 8 flour tortillas
  • 1½ cups grated jack cheese (pepper jack, mozzarella, cheddar and gouda work well too)
Instructions
For the Pico de Gallo:
  1. Mix all ingredients together and serve or make up to one day in advanced and store in the refrigerator.
For the Roasted Vegetables:
  1. Preheat oven to 450
  2. Toss peppers and zucchini in a bowl with 1 1/12 Tbsp olive oil
  3. Line baking sheet with parchment paper and lay vegetables out on baking sheet. Rub remaining olive oil on corn and place on baking sheet as well. Sprinkle vegetables and corn with salt. Roast for approximately 30 minutes until vegetables are tender and slightly brown around the edges.
  4. Remove corn from cob and place vegetables on a platter or in individual serving bowls.
For the Quesadilla:
  1. Create your own quesadillas by placing cheese on one side of a tortilla and piling your favorite ingredients on the cheese. Top with another tortilla and cook over medium-high heat in a skillet until golden brown (about 2-3 minutes). With a spatula flip the quesadilla over and cook the other side. Remove from heat and cut into sections like a pizza. Serve with pico de gallo.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/quesadilla-bar-with-fresh-pico-de-gallo/