As you enjoy the last few weeks of summer, we've got a recipe from Top Chef's Gail Simmons that's sure to delight your tastebuds!
This delicious dish, paired with the perfect Estancia wine, will make any August get-together you throw a success!
Grilled Corn & Zucchini Quesadillas
Ingredients: (Serves 4)
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 a diagonal (1/2 cup)
3 tablespoons finely chopped cilantro plus more for garnish
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.
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.
Pair with Estancia's Monterey County Chardonnay to complete your meal!
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