Veggie Quesadilla Filling

Notes:  I was trying to copy the quesadilla that a local restaurant used to 
make.  It was a very rich vegetable quesadilla, and when the owner changed so 
did the veggie quesadilla.  This is a close approximation to the original I 
think.

Ingredients:

1	Zucchini, chopped
1	Red Onion, chopped
1	Chile, anaheim or pasilla, chopped
1	Pepper, red or orange, chopped
1	Corn, kernels
1-2	cloves garlic
+	salt
+	oil


Chop all vegetables into 1/2" cubes, keep seperate from the other vegetables.  

For the garlic, roasted is great, but if you don't have that keep the cloves 
whole and roast them in the fry pan while cooking the other vegetables.  Just 
keep putting back into the fry pan until they are cooked to your liking, then 
chop or crush into paste with a fork.  Set aside for use later.

I used fry oil that had a pleasant flavor to it.  If you have something like 
that I would recommend it, otherwise I fry with whatever you like.

Heat your frypan to smoking hot, add about 3 Tbsp oil and when that begins 
smoking throw in the onions.  Add salt to taste.  Stir frequently, keeping heat 
on high.  Once the outside begins to carmelize remove onions to a strainer over 
a bowl.  Use the oil for the next batch of vegetables.

Next, bring the pan to smoking hot, add additional oil, toss in the Chile and 
repeat above proceedure.  Move the strained onions to a bowl large enough to 
contain all cooked vegetables, and move the cooked chile to the strainer.  
Continue, cooking the pepper, the zucchini, and finally the corn.

Mix all vegetables together and stir in the garlic at this point.  If any 
seasoning needs adjusting now is the time.  The carmelized flavors for each 
ingredient really make this a hearty treat.

Use in any quesadilla for a tasty filling.  You could also add meat along with 
this mix.

Try making your quesadilla with corn torillas too.  My favorite!