We actually didn't have any zucchini in the house when the TTR kids were here on Saturday, so we just took all the vegetables we had in the frig and made something as near to this recipe as possible.
3 small zucchini
3/8 tsp salt
12 tortillas
1 1/2 cups grated mozzarella cheese
3 TBSP minced red onion
2 TBSP canned diced mild chilies
1 TBSP minced cilantro
variations: add beans, peppers, tomato, or corn
1. Trim the ends from the zucchini and grate. Put grated zucchini in a sieve and toss with salt to wilt slightly. Let drain five minutes, then squeeze dry.
2. Preheat oven to 500 F. Spray one or two large baking sheets lightly with nonstick spray. Lay six tortillas flat on the baking sheet(s). Spread each tortilla evenly with 1/4 cup zucchini, 1/4 cup cheese, 1 1/2 tsp onion, 1 tsp diced chilies, and 1/2 tsp cilantro. Top each one with one of the remaining tortillas, pressing down gently to form a sandwich.
3. Bake quesadillas until cheese is melted and tortillas begin to brown, about five to seven minutes.
4. With a large spatula, transfer quesadillas to a cutting board. Using a pizza wheel or a large knife, cut each quesadilla into quarters and serve immediately.
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2 comments:
and what she didn't tell you is that TTR is a group of korean teenagers that we love. unfortunately, we do not speak the same language on many levels. the day this particular recipe was used, they were hungry and wanted to eat noodles with black sauce (jjajjang myun) now. but it wasn't possible, and we hadn't prepared to cook with them. so we had to make something up with what was available, and do you know what? miracles happen with vegies, cheese and tortillas. the kids loved making them and eating them and taking home the leftovers.
mucho kudos to the patiently innovative and creative cook who eludes explanation or comprehension.
qpezgc (what kind of spice is that?)
i noticed the mozzarelly cheese typo, but i decided to leave it there. it makes me smile.
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