Adapted from Martha Stewart
2 tablespoons of olive oil
1 large shallot, sliced thinly
2 large garlic cloves, minced
1-2 zucchini, peeled, cut in half lengthwise, then sliced thinly
1 cup fresh or frozen corn kernels, defrosted
Salt and freshly ground black pepper to taste
2 cups shredded Monterey Jack cheese
2 cooked chicken breasts, shredded, optional
Red bell pepper, raw or roasted, optional
Cilantro, optional garnish
Salsa, sour cream, optional accompaniments
Heat olive oil in skillet. Saute shallot, then add garlic and zucchini and cook till tender. Add corn and season to taste. Remove filling to bowl and wipe pan clean.
Add butter to skillet and place one flour tortilla in pan. Top with some of the vegetable mix, and cheese (plus chicken and red bell pepper if desired), then top with second tortilla. Cook till cheese starts to melt and tortilla is lightly browned. Carefully flip and allow second side to brown. Repeat till filling is gone, adding more butter to pan as needed. Cut in quarters and serve with salsa if desired.