Goat Cheese & Corn Quesadilla Stack Recipe

Prepare the Fritters

Grate the butternut squash, season with salt and pepper, and form into small fritters. Heat olive oil in a pan over medium heat and fry the fritters until golden brown on both sides. Set aside.

Make the Tomato Fennel Sauce

In a saucepan, sauté diced fennel bulb and minced garlic in olive oil until soft. Add canned tomatoes and simmer for 15 minutes. Blend until smooth and season with salt and pepper.

Prepare the Zucchini

Slice the zucchini into thin rounds and sauté in a pan with olive oil until slightly browned. Season with salt and pepper. Add chopped fresh basil for flavor.

Assemble the Quesadillas

Spread goat cheese and Monterey Jack cheese on one half of each tortilla. Fold the other half over and grill on a skillet until the cheeses melt and tortillas are crispy. Cut into wedges.

Prepare the Herb Aioli

Mix mayonnaise with minced sun-dried tomatoes, chopped basil, and minced garlic. Season with salt and pepper.

Serve

Stack the quesadilla wedges on a plate, serve alongside the tomato fennel sauce, basil zucchini, butternut squash fritters, sun-dried tomato salsa, and herb aioli.