Another wonderful weeknight delight that arrived in my inbox from Smitten Kitchen. I cooked up the filling at a random time during the day and then assembly, and therefore dinner, took mere minutes – enjoy!
3 T. + olive oil
2 to 3 cloves of garlic, thinly sliced
1 1/2 lbs. zucchini (or other summer squash) halved and thinly sliced
1 t. kosher salt AND 1/2 t. aleppo pepper (or sub in red pepper flakes if you’d like more heat)
1 lime, halved
6 oz. grated Monterey Jack cheese (I’ve also used Havarti…dreamy)
12, 6-inch corn tortillas
Possible garnishes – sliced avocado, sour cream, more lime, hot peppers/pickled jalapenos, chopped cilantro
Heat up a large skillet over medium heat and add in the oil. Once the oil is hot, add the garlic, cook for 1 minute, then add in the zucchini, salt and pepper flakes and increase the heat to medium-high. Sauté for about 5 minutes until the zucchini starts to break down, then reduce the heat a little bit and cook and stir for several minutes more until the zucchini is quite dry and jammy. Taste for seasonings (I added a bit more salt), squeeze in the juice from half a lime and leave the mix to cool until it’s manageable.
If you’re cooking the quesadillas in a skillet then heat it up with a bit of oil – corn tortilla ‘sandwiches’ are also easy to bake. Either way, lay out 6 tortillas, divide the filling up evenly between them, spreading it right to the edges, sprinkle on one sixth of the cheese, and then top with the remaining tortillas. If frying…get going…a couple of minutes per side is all they need. If baking, place them all on a parchment lined baking sheet, cover with a second piece of parchment and then put another same-sized baking sheet on top to keep them flat. Bake for about 10 minutes at 350 or until they’re heated through.
Serve with any and all garnishes and dive in!