Crabmeat Quesadillas Recipe Recipe For Zucchini

CRAB QUESADILLAS

Steps:

• Shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl.
• Season to taste with salt and pepper.
• Heat griddle or small frying pan with a small amount of oil or cooking spray.
• Take a tortilla, place about 1/8 of crab mixture on it and spread evenly.
• Top with 1oz.
• (about 1/4 cup) cheese and sprinkle with some chopped cilantro.
• Place on hot griddle; when cheese starts to melt, fold in half.
• Allow to heat through and brown nicely, then remove from heat.
• Repeat with other tortillas.
• Quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others.
• Serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

ZUCCHINI QUESADILLAS

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
• Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
• Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
• Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.

ZUCCHINI BREAKFAST QUESADILLA

Steps:

• Heat a 10-inch skillet over medium-high heat. Add oil, then add zucchini, scallions, black pepper, oregano, and pepper flakes. Sauté until vegetables are tender, 3 to 4 minutes. Reduce heat to low, cover, and cook for 2 more minutes.
• Meanwhile, crack eggs into a bowl. Add water and whisk until well combined. Stir in Cheddar cheese and salt.
• Add egg mixture to the skillet and increase the heat to medium. Stir and scramble until eggs are soft-set, 3 to 5 minutes. Remove egg mixture to a plate and wipe the skillet clean with a paper towel.
• Spread 1/4 of the egg mixture onto half of each tortilla. Fold tortillas in half.
• Place the clean skillet over medium-high heat. Add tortillas, two at a time, to the hot skillet and cook until crisp, about 1 minute per side.

CRAB QUESADILLAS

Steps:

• Stir fry onion and garlic in olive oil.
• Add tomato and when its juice has almost evaporated, add the crabmeat, cilantro, chilies and olives.
• Season with salt to taste.
• Fill flour or corn tortillas with this filling, securing edges with toothpicks Fry in enough frying oil until tortillas are golden brown.

BLACK BEAN AND ZUCCHINI QUESADILLA

Steps:

• Saute zucchini, black beans, olive oil, and cummin for 5 minutes.
• Place mixture on tortillas.
• Sprinkle with cheese.
• Fold in half and cook in pan until cheese melts and tortilla is toasted.
• Top with salsa.