Quesadillas with Zucchini and Cheese
Quesadillas de Calabacitas y QuesoThis 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.
Equipment
- medium bowl
Ingrediënten
- Makes 12 quesadillas
- 1 tablespoon vegetable oil plus extra for browning the quesadillas
- 6 small zucchini coarsely shredded and moisture squeezed out
- ¼ medium white onion finely chopped
- 1 large garlic clove finely chopped
- ¼ teaspoon salt or to taste
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon prepared salsa
- 12 flour tortillas
Instructies
- 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.
- 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.
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