Serves: 12
Total Calories: 182
1. In a large skillet, heat the oil over medium-high heat. Add the zucchini, onion, and garlic. Cook, stirring, about 1 minute. Scrape the vegetables into a medium bowl and let stand until cool. Season with salt. Stir in the cheese and the salsa.
2. To assemble the quesadillas, lay 1 tortilla on a flat surface and put about 2 tablespoons of the zucchini mixture on one half of the tortilla. Fold the other half over to create a half-moon shape. Repeat with the remaining tortillas and zucchini. Heat about 1 tablespoon of oil in a nonstick skillet, brown the quesadillas on both sides, and put on a baking sheet lined with paper towels. Keep warm in a 200° oven while cooking the remaining quesadillas. Add extra oil as needed. To serve, cut each quesadilla in half, and serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Quesadillas with Zucchini and Cheese recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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