SPICY ZUCCHINI QUESADILLAS
My family loves Mexican food, so I created this easy recipe one summer when our garden was bursting with zucchini. For milder quesadillas, use Monterey Jack instead of pepper Jack cheese. If you want them spicier, add some red pepper flakes or chopped jalapenos. -Linda Taylor Lenexa, Kansas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute onion and red pepper in 1 teaspoon butter for 3 minutes. Stir in zucchini and taco seasoning; saute 3-4 minutes longer or until vegetables are tender. Remove from the heat., Spread remaining butter over one side of each tortilla. Place tortillas butter side down on a griddle. Sprinkle about 1/4 cup cheese and 1/4 cup zucchini mixture over half of each tortilla; fold over., Cook over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa, sour cream and jalapenos.
Nutrition Facts : Calories 614 calories, Fat 31g fat (15g saturated fat), Cholesterol 78mg cholesterol, Sodium 1321mg sodium, Carbohydrate 63g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
ZUCCHINI QUESADILLAS
A quesadilla is a tortilla typically filled with beans and shredded cheese then folded before being toasted or fried. Our version features cheese and cooked vegetables. Sour cream, shredded lettuce, sliced avocado, and bottled salsa make great accompaniments to quesadillas, so serve them on the side.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 9
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-BLOSSOM QUESADILLAS
Provided by Ian Knauer
Categories Cheese Garlic Onion Tomato Vegetable Vegetarian Dinner Lunch Zucchini Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 14 quesadillas
Number Of Ingredients 10
Steps:
- Cook onion, garlic, and 1/2 teaspoon salt in oil in a large heavy skillet over medium heat, stirring, until onion is softened. Add tomato and cook, stirring occasionally, until tomato breaks down, 3 to 5 minutes. Add blossoms and 1/4 teaspoon salt, then cover and cook, stirring occasionally, until tender, 4 to 5 minutes.
- Combine tortilla flour, water, and 1/4 teaspoon salt in a large bowl and knead until a uniform dough forms, about 1 minute.
- Pinch off enough dough to form a 1 1/2-inch ball and transfer to a plate; dough should be moist but not sticky. If necessary, knead in a little more tortilla flour or water. Form remaining dough into about 13 (1 1/2-inch) balls, transferring to plate, and cover with plastic wrap.
- Press 1 ball of dough between plastic squares in tortilla press to form a 5 1/2- to 6-inch tortilla (less than 1D16 inch thick). Peel off 1 plastic square, then, holding tortilla in your palm, put 1 rounded tablespoon cheese (1/2 ounce) on one side of tortilla and spread 1 rounded tablespoon filling in a flat layer over cheese, leaving a 3/4-inch border. Fold tortilla in half, using plastic square as an aid, and pinch edges to seal, flattening slightly.
- Make more quesadillas in same manner, arranging them in 1 layer and covering with plastic wrap.
- Very lightly oil comal (or pizza pan), then heat over medium-high heat until hot, about 2 minutes. Cook quesadillas, 3 at a time, until edges loosen from comal and brown spots appear on underside, 2 to 4 minutes, then turn over and cook, gently pressing quesadillas flat with a metal spatula if necessary, until brown spots appear on underside, 2 to 4 minutes more. Serve immediately with salsa on the side.
GRILLED CORN, ZUCCHINI, AND BLACK BEAN QUESADILLAS
Provided by Ian Knauer
Categories Bean Tomato Vegetarian Kid-Friendly High Fiber Dinner Lunch Avocado Spring Summer Grill/Barbecue Healthy Low Cholesterol Cilantro Tortillas Monterey Jack Small Plates
Yield Serves 4
Number Of Ingredients 21
Steps:
- Grill the vegetables:
- Prepare a grill for medium-high, direct heat, preferably with hardwood or hardwood charcoal. Grill corn over direct heat, turning to cook evenly, until kernels are tender, about 20 minutes. Let corn steam in its husk 10 minutes, then shuck and cut kernels from cob. Transfer kernels to a large bowl.
- While corn is grilling, brush cut sides of zucchini with 1 Tbsp. olive oil, then sprinkle with salt and pepper. Toss scallions with remaining 1 Tbsp. olive oil and a pinch of salt and pepper. Grill zucchini and scallions over direct heat, turning occasionally, until tender and lightly charred, 8-10 minutes. Let cool slightly. Coarsely chop zucchini and scallions, then toss with corn. Season with salt and pepper.
- Make the salsa:
- Combine avocado, scallion, tomatoes, cilantro, lime juice, salt, and cayenne in a medium bowl.
- Assemble the quesadillas:
- Arrange tortillas on a work surface. Dividing evenly, layer cheese, then beans, then grilled vegetables on one side of each tortilla. Fold tortillas in half to create half-moons.
- Heat 1 Tbsp. vegetable oil in a large heavy skillet over medium-low until hot, then cook 2 tortillas, turning once, until cheese is melted and tortillas are brown, 1-2 minutes per side. Transfer quesadillas to serving plates, then cook remaining tortillas with remaining oil. Sprinkle quesadillas with cilantro leaves and serve with salsa and lime wedges alongside.
- Do Ahead
- Vegetables can be grilled, covered, and chilled for up to 3 days.
ZUCCHINI BLOSSOM QUESADILLA
Provided by Food Network
Number Of Ingredients 8
Steps:
- In a medium skillet over medium heat melt 3 tablespoons of butter. Cook the onions and jalapenos until soft, about 5 minutes. Stir in the zucchini blossoms, salt and pepper. Reduce the heat to low and cook, stirring frequently, until the flowers are wilted, about 5 minutes more. Set aside. Preheat oven to 350 degrees. In a bowl, combine 3 cheeses. Lay the tortillas out on a counter. Divide the cheese mixture into 6 portions and sprinkle one portion over half of each tortilla.
- Divide the zucchini mixture into 6 portions and arrange evenly over the cheese. Fold over each tortilla to enclose the filling. Melt the two remaining tablespoons of butter. Place the dry griddle or cast iron skillet over medium high heat. Brush one side of a quesadilla with melted butter and place buttered side down in the pan. Cook until very light golden , about 1 minute. Brush the uncoated side with butter and flip over. Cook until the other side is golden, and transfer to a baking sheet. When all the quesadillas are browned, transfer the baking sheet to the oven and bake ten minutes, until the cheese begins to ooze. Serve hot, whole or cut into wedges.
ZUCCHINI BREAKFAST QUESADILLA
This is a perfect breakfast for kids. You can hide chopped zucchini in the scrambled eggs and they gobble them up. Scrambled eggs, zucchini, and cheese, all tucked inside a warm and crispy flour tortilla. Serve with salsa if desired.
Provided by KATHY
Categories Quesadillas
Time 25m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 19 g, Cholesterol 100.4 mg, Fat 8.6 g, Fiber 1.8 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 531.9 mg
CHICKEN ZUCCHINI QUESADILLAS
I had the best quesadillas at a restaurant in Vermont while on vacation and I wanted to duplicate them myself. This is what I cam up with and I think it's pretty close. It is a great way to use up all those zucchini. I bake my quesadillas in the oven, but feel free to make them any way you like. Make sure that you serve with fresh pico de gallo and sour cream for the full experience. Enjoy!
Provided by Kristy D.
Categories Chicken Breast
Time 40m
Yield 8 Quesadillas, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Season chicken breasts with salt and pepper.
- Grill chicken until cooked through and then slice into small pieces.
- Heat a pan with the olive oil and sautee onions, garlic, and zucchini until the zucchini becomes tender. This takes about 8-10 minutes.
- On a pizza pan, lay one tortilla down and top with chicken, veggies, and half the cheese.
- Put the other tortilla on top and bake for about 10 minutes or until the tortilla is browned and crispy.
- Slice with a pizza cutter and serve with fresh pico de gallo and sour cream.
PESTO-ZUCCHINI QUESADILLAS
These quick 'n easy quesadillas are perfect for the late night snacker with discriminating tastes, or the bachelor/ette cooking for one. (though multiples are entirely possible - cooking them simultaneously will surely take balancing!). When cut into smaller wedges, these are also ideal as appetizers, and can be served between warm and room temperature. (*a plus to serve on St. Patty's day, as all the ingredients are GREEN!)
Provided by maesyn
Categories Lunch/Snacks
Time 7m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut zucchini into 1/2 cm wedges and sauté until outsides begin to get slightly crispy.
- Meanwhile, spray a large skillet with Pam, turn the stove to medium-low heat, and lay down your tortilla.
- Coat the entire tortilla with a thin coat of pesto.
- Sprinkle with grated cheese.
- When zucchini is done, spread pieces over one half of the tortilla.
- Cut avocado into slices and spread evenly over zucchini.
- Fold over quesadilla, and turn heat up to medium-high.
- Flip occasionally until cheese is melted.
- Serve with light sour cream and salsa.
QUESADILLAS DE FLOR DE CALABAZA (ZUCCHINI BLOSSOM QUESADILLAS)
These quesadillas de flor de calabaza are very popular in Mexico. The bacon grease gives the quesadillas another level of tastiness plus they crisp up beautifully. If bacon grease is unavailable, feel free to use lard, oil, or butter.
Provided by Yoly
Categories World Cuisine Recipes Latin American Mexican
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Melt bacon grease in a cast iron skillet over medium heat. Place tortillas in the skillet. Top each tortilla with 1 slice of Manchego cheese and 3 zucchini blossoms. Fold tortillas in half.
- Cook until tortillas are lightly browned and cheese starts to melt, 2 to 3 minutes. Turn and cook until the other side is crispy, lightly browned, and the cheese has melted, 1 more minute.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 13.2 g, Cholesterol 22.6 mg, Fat 10 g, Fiber 1.7 g, Protein 6.9 g, SaturatedFat 5.1 g, Sodium 407.2 mg, Sugar 1.6 g
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