Zucchini And Corn Quesadillas

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2 Tbs. vegetable oil, plus extra for frying

1 small white onion, sliced into 1/8-inch slices (about 3/4 cup)

1 medium-sized zucchini, thinly sliced (about 1 cup)

1/3 cup frozen corn kernels

2 tsp. minced jalapeƱo chile with seeds

1 cup (1/4 lb.) grated Monterey Jack cheese

1/4 cup chopped cilantro

8 6-inch corn tortillas

lime wedges for garnish

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