ZUCCHINI ENCHILADA ROLL-UPS RECIPE BY TASTY
Here's what you need: shredded chicken, salt, onion, red bell pepper, jalapeño, shredded monterey jack cheese, garlic powder, paprika, chili powder, salt, pepper, lime, red enchilada sauce, zucchinis, fresh cilantro
Provided by Julie Klink
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a bowl mix together chicken, onion, red bell pepper, jalapeno, 1 cup of Monterey Jack (100 g), enchilada sauce, lime juice, garlic powder, chili powder, salt, pepper. Mix thoroughly and set aside until ready to use.
- With a peeler, peel slices of zucchini vertically. Once you can no longer peel a whole slice of zucchini peel the rest into smaller strips and save for zoodles!
- Preheat the oven to 400˚F (200˚C).
- Spread chicken mixture on to a slice of zucchini and roll into a tight spiral.
- Place in a greased springform pan and bake for 15 minutes. Sprinkle with the rest of the cheese and bake for 10 more minutes until cheese has melted.
- Transfer to a plate and sprinkle with cilantro.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 502 calories, Carbohydrate 26 grams, Fat 27 grams, Fiber 6 grams, Protein 41 grams, Sugar 13 grams
BLACK BEAN, ZUCCHINI, AND MONTEREY JACK QUESADILLAS
Make and share this Black Bean, Zucchini, and Monterey Jack Quesadillas recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 38m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, heat 2 tablespoons oil over medium heat; add in the onions; stir/saute about 5 minutes until they begin to soften but no brown.
- Add in the zucchini and jalapeno; stir/saute 8-10 minutes until the zucchini is soft but still holding its shape.
- Add in the beans, oregano, vinegar, and salt; stir well to combine.
- Take skillet from heat and let cool 5 minutes.
- Add in the ricotta; stir to combine.
- Transfer mixture to a plate; wipe skillet with a paper towel but don't wash it.
- Brush one side of each tortilla with the remaining oil; place tortillas on a work surface with oiled side down.
- Spread Jack cheese evenly over the bottom half of each tortilla, followed by the zucchini mixture.
- Fold the tortillas in half to enclose filling.
- Heat same skillet over med-high heat for 2 minutes.
- Place 2 quesadillas in the skillet, cover, and cook 2 minutes or until undersides are golden and cheese has begun to melt.
- Uncover and turn the quesadillas with a spatula; cook 1-2 minutes or until undersides are golden and cheese has melted completely; repeat with remaining 2 quesadillas.
- To serve, cut the quesadillas in half, drizzle with the creme fraiche, if using, and serve immediately.
Nutrition Facts : Calories 899.7, Fat 54.5, SaturatedFat 23.8, Cholesterol 102.1, Sodium 1746.2, Carbohydrate 75, Fiber 9.4, Sugar 6.6, Protein 30.4
ZUCCHINI WITH JALAPENO MONTEREY JACK
Make and share this Zucchini With Jalapeno Monterey Jack recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Spread the zucchini in a microwave-safe dish.
- In a small bowl toss the jalapeño Monterey Jack with the flour, sprinkle the mixture over the zucchini mixture on high power (100%), uncovered, for 3 to 4 minutes, or until the zucchini is tender and the cheese is melted.
- Season the zucchini mixture with salt and pepper.
Nutrition Facts : Calories 125.6, Fat 8.7, SaturatedFat 5.4, Cholesterol 25.1, Sodium 161.2, Carbohydrate 4.4, Fiber 1.1, Sugar 1.8, Protein 8.2
ZUCCHINI WITH JALAPEñO MONTEREY JACK
Yield Serves 2
Number Of Ingredients 3
Steps:
- Spread the zucchini in a microwave-safe dish. In a small bowl toss the jalapeño Monterey Jack with the flour, sprinkle the mixture over the zucchini mixture on high power (100%), uncovered, for 3 to 4 minutes, or until the zucchini is tender and the cheese is melted. Season the zucchini mixture with salt and pepper.
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