There are two schools of quesadilla: oozey, gooey and soft OR loaded and crispy. This is the second kind. Pretty much anything goes – add some leftover roast chicken to make this a full meal – but the key to the loaded and crispy quesadilla is to mix the cheese with the filling before you fill the tortilla. The insides meld and stay moist while the tortilla gets crispy.
Serves: 2
Total Time: 20 min
INGREDIENTS
1 medium zucchini, skin on and cut into ¼ inch cubes
1 ear fresh corn on the cob
1/2 cup shredded mozzarella cheese
1/2 cup shredded Monterey Jack cheese
1 tablespoon fresh mint leaves, finely chopped
1 tablespoon fresh cilantro leaves, finely chopped
2 LARGE COYOTAS TORTILLAS
1 tablespoon plus 2 teaspoons olive oil
Salt
Sour cream and salsa for serving
INSTRUCTIONS
1. Prepare the zucchini and corn: Cut the kernels from the ear of corn. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the zucchini and corn kernels, and season with a pinch of salt. Sauté for about 3 minutes, or until the zucchini becomes translucent but is still al dente. Remove from heat and let cool slightly.
2. Mix the filling: In a large bowl, combine the sautéed zucchini and corn with mozzarella, Monterey Jack cheese, chopped mint, and chopped cilantro. Mix well to combine.
3. Assemble the quesadillas: Heat a teaspoon of olive oil in the skillet over medium heat. Place one tortilla in the skillet and spread about 1/2 of the cheese and zucchini mixture evenly over half of the tortilla. Fold the tortilla over to create a half-moon shape. Cook for about 3-4 minutes on one side, or until the tortilla is golden brown.
4. Flip and cook: Flip the quesadilla and cook for another 2-3 minutes on the other side until golden and crispy. Remove from the skillet and set aside. Repeat the process with the remaining tortillas and filling.
5. Serve: Cut each quesadilla into wedges and serve warm with sour cream and salsa on the side, if desired.
