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

  • Canola oil

  • Salt

  • 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!