Ingredients: |
Ingredients: 3 tablespoons olive oil
2-3 garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes
1 1/2 pounds zucchini or summer squash (or a combination), halved and thinly sliced fresh basil
Kosher salt
1 lime, halved
6 ounces shredded Monterey Jack cheese
12 6-inch tortillas
Sliced avocado, chopped fresh cilantro, additional lime, and thinly sliced jalapeņo to finish
|
Directions: |
Directions:
Heat a large skillet over medium. Once hot, add oil. Once oil is hot, add garlic and cook, stirring until just golden at the edges, about 1 minute. Add zucchini, 1 teaspoon kosher salt, and red pepper flakes and increase heat to medium-high. Cook, turning over occasionally, until zucchini becomes soft and starts to break down, about 5 minutes. Reduce heat slightly and cook 7 to 10 minutes more, at which point the zucchini will be jammy and very tender. Taste for seasoning and add more salt and/or pepper flakes if needed. Add the juice of half your lime and scrape mixture into a wide bowl. Let cool slightly.
Add cheese to zucchini mixture and mix. Lay out 6 or your tortillas and divide the filling between them, going all the way to the edges. Please remaining 6 tortillas on top. Cook your quesadillas by your preferred method, then squeeze the juice of the remaining lime half over them.
Serve halved or in wedges with additional lime wedges, avocado, cilantro, and jalapeņo.
|
This recipe for Zucchini Quesadillas is from