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 OLIVE AND CHEESE QUESADILLAS
Make and share this Zucchini Olive and Cheese Quesadillas recipe from Food.com.
Provided by januarybride
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
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.
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.
RIPE OLIVE AND AVOCADO QUESADILLAS
Categories Cheese Olive Pepper Appetizer Broil Super Bowl Vegetarian Quick & Easy Lunch Avocado Poker/Game Night Healthy Cilantro Tortillas Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 as a first course
Number Of Ingredients 9
Steps:
- Drain olives well and cut crosswise into 1/8-inch-thick slices. Halve, pit, and peel avocado and finely chop avocado and bell pepper. In a bowl stir together olives, avocado, bell pepper, cilantro, onion, and lime juice.
- Preheat broiler.
- Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas 2 to 4 inches from heat until pale golden, about 45 seconds. Turn tortillas over and broil until pale golden. Sprinkle tortillas evenly with pepper Jack and broil until cheese is melted and bubbling, about 30 seconds. Divide olive mixture among tortillas and cut each tortilla into 4 wedges.
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