TEX-MEX: Zucchini & Cheese Quesadillas

June 1, 2006 at 11:09 am Leave a comment

We actually didn’t have any zucchini in the house when the TTR kids were here on Saturday, so we just took all the vegetables we had in the frig and made something as near to this recipe as possible.

3 small zucchini
3/8 tsp salt
12 tortillas
1 1/2 cups grated mozzarella cheese
3 TBSP minced red onion
2 TBSP canned diced mild chilies
1 TBSP minced cilantro

variations: add beans, peppers, tomato, or corn

1. Trim the ends from the zucchini and grate. Put grated zucchini in a sieve and toss with salt to wilt slightly. Let drain five minutes, then squeeze dry.
2. Preheat oven to 500 F. Spray one or two large baking sheets lightly with nonstick spray. Lay six tortillas flat on the baking sheet(s). Spread each tortilla evenly with 1/4 cup zucchini, 1/4 cup cheese, 1 1/2 tsp onion, 1 tsp diced chilies, and 1/2 tsp cilantro. Top each one with one of the remaining tortillas, pressing down gently to form a sandwich.
3. Bake quesadillas until cheese is melted and tortillas begin to brown, about five to seven minutes.
4. With a large spatula, transfer quesadillas to a cutting board. Using a pizza wheel or a large knife, cut each quesadilla into quarters and serve immediately.

Entry filed under: Tex-Mex, Vegetarian. Tags: , , .

FUSION: Quinoa Soup NORTH AMERICAN: Salsa Bean Dip

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