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Quesadillas with Zucchini and Cheese |
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Serves: 12
Print this Recipe
(Quesadillas de Calabacitas y Queso)
Category: Folded and Wrapped Tortilla Snacks
Makes 12 quesadillas
This appetizer is made by filling flour tortillas with shredded zucchini and cheese, then folding them like a turnover and finally browning them quickly in oil for a crunchy exterior. The quesadillas are cut into triangles and served as an appetizer.
1 tablespoon vegetable oil, plus extra for browning the quesadillas
6 small zucchini, coarsely shredded and moisture squeezed out
1/4 medium white onion, finely chopped
1 clove garlic (large), finely chopped
1/4 teaspoon salt, or to taste
1 cup shredded Monterey Jack cheese
1 tablespoon prepared salsa
12 (6- to 7-inch) flour tortillas
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.
Quesadillas with Zucchini and Cheese comes from the Cook'n in Mexico collection. Click here to order this CD or download this brand-name recipe set right now!
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