Zucchini And Cheese Quesadillas Food

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 AND CHEESE QUESADILLAS

Steps:

• Divide half the zucchini between 2 tortillas and top with half the cheese. Top with remaining zucchini and cheese. Sprinkle with half the scallions and half the chile. Cover with remaining 2 tortillas, and press down.
• Heat a large nonstick skillet over medium-high heat. Brush pan with 1 teaspoon oil. Place 1 quesadilla in pan and cook, pressing with a spatula, until golden brown on bottom, about 2 minutes. Brush top with 1 teaspoon more oil and carefully flip. Cook until crisp and filling is warmed through, about 5 minutes more. Repeat with second quesadilla, using remaining 2 teaspoon oil if needed.
• Cut quesadillas into quarters. Top with avocado and remaining scallions and chile. Serve with salsa and lime wedges.

ZUCCHINI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• Melt the butter in a skillet over medium heat. Stir in the zucchini and onion, and cook 5 minutes, or until onion is golden brown.
• In the prepared casserole dish, mix the zucchini, onion, tomatoes, and green pepper. Season with Italian seasoning, and top with cheese.
• Bake 25 minutes in the preheated oven, or until cheese is melted and bubbly.

ZUCCHINI-BLOSSOM QUESADILLAS

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.

SPICY ZUCCHINI QUESADILLAS

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.

GOAT CHEESE 'N' VEGGIE QUESADILLAS

Steps:

• Place the first six ingredients in an ungreased 15x10x1-in. baking pan. Combine the oil, lemon juice, chili powder and cayenne; drizzle over vegetables and toss to coat. Bake, uncovered, at 400° for 35-40 minutes or until tender, stirring once. Stir in cilantro. , Spread 1 tablespoon goat cheese over one side of each tortilla. Place two tortillas, plain side down, on an ungreased baking sheet; spread each with 2/3 cup vegetable mixture. Top each with another tortilla. Repeat. Bake at 400° for 5-10 minutes or until golden brown. Cut each quesadilla into six wedges. Serve warm.

ZUCCHINI OLIVE AND CHEESE QUESADILLAS

Steps:

• Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; sauté for 1 minute.
• Add zucchini; sauté for 2 minutes or until lightly browned. Remove from heat; stir in oregano, salt, and pepper.
• Wipe pan clean with paper towels, and coat with cooking spray. Heat pan over medium heat.
• Add 1 tortilla to pan, and sprinkle with 1/4 cup mozzarella. Top with half of the zucchini mixture, 1/4 cup tomato, 2 tablespoons olives, 2 tablespoons feta, and 1 tortilla.
• Cook for 3 minutes or until lightly browned on bottom.
• Carefully turn quesadilla; cook for 2 minutes or until lightly browned. Place quesadilla on a cutting board; cut in half using a serrated knife.
• Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta.
• Serve warm.

THREE CHEESE VEGGIE QUESADILLAS

Steps:

• In a medium sized bowl mix the cheeses together and set aside, covered, in the refrigerator until ready to use.
• In a hot saute pan over medium heat the olive oil. When the oil is hot, add the jalapeno chili, garlic, tomato, scallion, zucchini, and oregano and saute for 2 minutes. Fold in the cilantro and set aside.
• Place the tortillas in a hot dry saute pan over medium heat or on a hot grill and spoon 2 tablespoons of the vegetable saute and 2 tablespoons of the cheese mixture on to each tortilla. Fold the tortillas in half and toast each side for 1 to 2 minutes until the cheese starts to melt. Cut each tortilla in thirds and arrange on a serving plate garnished with spinach and Swiss chard.

GRILLED STEAK, ZUCCHINI AND MONTEREY JACK QUESADILLAS

Steps:

• Prepare a grill for medium heat.
• Whisk together the cumin, garlic, lime juice, orange juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl and add the steak. Mix well to coat and let marinate for 10 minutes.
• Lightly oil the grill grates and cook the steak, flipping once, until medium rare, 2 to 6 minutes per side depending on the thickness. Remove the steak to a cutting board and let rest 5 minutes. Slice the steak against the grain and then into bite-size pieces.
• Lightly brush the zucchini with oil and grill, flipping as needed, until tender and lightly charred, 4 to 6 minutes. Season with salt and pepper. Cut into bite-size chunks and set aside to cool slightly.
• Lay a tortilla on a work surface and sprinkle evenly with 1/2 cup of the cheese. Arrange one-quarter of both the steak and zucchini on top of the cheese. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas, cheese, steak and zucchini.
• Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Add a quesadilla and cook, flipping once, until golden brown on both sides and the cheese is melted, about 3 minutes per side. Remove to a cutting board and repeat with the remaining butter and quesadillas.
• Cut the quesadillas into triangles and serve with the chopped scallions, sour cream, guacamole and salsa.

CHEESY TOMATO-ZUCCHINI QUESADILLAS

Steps:

• Cook zucchini and tomatoes in large nonstick skillet on medium-high heat 6 min. or until zucchini is tender, stirring frequently.
• Top half of each tortilla with half each of the zucchini mixture and remaining ingredients; fold in half. Carefully transfer quesadillas to skillet; spray lightly with cooking spray.
• Cook on medium heat 4 min. or until each quesadilla is crisp and browned on both sides, carefully turning after 2 min. Cut in half to serve.

ZUCCHINI, TOMATO, AND MOZZARELLA QUESADILLAS

Steps:

• Spray a nonstick skillet and heat over medium high. Add onion and cook 3 minutes or until softened.
• Add zucchini, salt, and thyme and cook, stirring, 2 minutes. Remove from pan.
• Wipe pan clean and place bak on heat. Add a tortilla and top half with 1/4 of the cheese. Sprinkle 1/4 of the tomatoes over cheese and top with 1/4 of the zucchini mixture. Sprinkle with 1 T parmesan.
• Fold tortilla over and press lightly with palm.
• Cook 3 minutes or until cheese is melted and tortilla is lightly browned. Turn over and cook another 2 minutes.
• Repeat with remaining tortillas and serve.