Adapted from https://www.seriouseats.com/recipes/2017/02/corn-zucchini-quesadilla-recipe.html
3 zucchinis, ends trimmed and then grated using the biggest holes on the box grater
1 bunch cilantro, bottom inch or two of stems trimmed and removed and then finely chopped
1 japaleno, seeds removed & finely diced
1 large shallot, finely diced
5ish cloves garlic
salt, pepper to taste
cheddar cheese, grated or sliced thinly
tortillas (I like the Vista Hermosa flour ones, although the maria & ricardo ones that are sold everywhere are also fine)
avocado/guacamole, salsa, etc.
In a pot (we use a dutch oven) Saute japaleno, shallot, garlic in a little bit of oil for a minute or two, until the garlic starts to smell delicious (but before it starts to burn, obvs.) Add in zucchinis, stir to mix, and keep cooking until it's all cooked down, about 7-10 minutes, stirring occasionally. Add in cilantro and stir to mix. Turn off heat.
In a lightly greased pan over medium-ish heat (wait until pan is hot), add tortilla, add light layer of cheese over half of the tortilla(I add much more than my family members do) and some zucchini mush on top of that, pressing down so mush evenly covers the half tortilla. Fold over. Cook on that side until bottom is lightly browned (2-3 minutes), then flip over until other half is cooked. Serve with salsa/guacamole/avocado/etc.
3 zucchinis, ends trimmed and then grated using the biggest holes on the box grater
1 bunch cilantro, bottom inch or two of stems trimmed and removed and then finely chopped
1 japaleno, seeds removed & finely diced
1 large shallot, finely diced
5ish cloves garlic
salt, pepper to taste
cheddar cheese, grated or sliced thinly
tortillas (I like the Vista Hermosa flour ones, although the maria & ricardo ones that are sold everywhere are also fine)
avocado/guacamole, salsa, etc.
In a pot (we use a dutch oven) Saute japaleno, shallot, garlic in a little bit of oil for a minute or two, until the garlic starts to smell delicious (but before it starts to burn, obvs.) Add in zucchinis, stir to mix, and keep cooking until it's all cooked down, about 7-10 minutes, stirring occasionally. Add in cilantro and stir to mix. Turn off heat.
In a lightly greased pan over medium-ish heat (wait until pan is hot), add tortilla, add light layer of cheese over half of the tortilla(I add much more than my family members do) and some zucchini mush on top of that, pressing down so mush evenly covers the half tortilla. Fold over. Cook on that side until bottom is lightly browned (2-3 minutes), then flip over until other half is cooked. Serve with salsa/guacamole/avocado/etc.
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