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Submitted by Daniel Rubin
These quesadillas combine a crunchy tortilla with a super cheesy and spicy filling, topped with a creamy layer of guacamole. It’s the perfect comfort food bite that comes together quickly.
I use yellow onion and zucchini as the vegetables, but feel free to add others like peppers, mushrooms or any of your other favorites.
1 yellow onion
2 zucchini
1/2 teaspoon salt
1 tablespoon canola oil
1 tablespoon ancho chili powder (you can use any chili powder if you don’t have ancho)
1/2 tablespoon smoked paprika (also called pimenton)
1 teaspoon garlic powder
1/2 teaspoon cumin
2 tablespoons tomato paste
2 tablespoons apple cider vinegar
2 large burrito style tortillas (I prefer Mission brand)
1 8 ounce bag Mexican shredded cheese (I prefer Natural Kosher. You can use any shredded cheese, although it’s better to use a finely shredded cheese as it melts much better in the recipe)
canola oil, for pan frying
1 Haas avocado
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
2-3 dashes of hot sauce (I prefer Frank’s Hot Sauce)
Prepare the vegetables. Dice the yellow onion, peel the zucchini and dice, and keep in separate piles.
Add canola oil to a large sauté pan and heat on medium. Once hot, add onion and salt and sauté until starting to brown, about 10 minutes.
Add zucchini and continue to sauté until soft, about five to 10 more minutes.
Add chili powder, paprika, garlic powder and cumin, stir until fragrant, about one minute.
Add tomato paste and stir into vegetable mixture, about one minute.
Add apple cider vinegar and stir until evaporated, about one more minute.
Pour vegetable mixture into a bowl and wash out the pan. The vegetable mixture can be made ahead before assembling the quesadillas.
Place one tortilla on a large plate. Layer 1/4 of the cheese on half of the tortilla, add half the vegetable mixture on top of the cheese, and then top the vegetables with another 1/4 layer of cheese. Fold over the tortilla in half, so it looks like a half moon shape.
Add canola oil to the clean sauté pan until you have a thin layer of oil on the inside of the pan. Heat oil on medium. The oil is hot enough when you add a drop of water and it starts to bubble. The oil should not be smoking – if it’s too hot then the tortilla will burn and not brown correctly.
Using a large spatula, add the tortilla to the pan and pan-fry for two to three minutes, until the bottom of the tortilla is brown and crispy.
Remove tortilla and place back on the plate. Put another upside down plate on top of the tortilla. Quickly flip the tortilla over. Using the spatula, put the tortilla back in the pan and pan-fry for another two to three minutes. Remove from pan.
Make the other tortilla and fry as above.
Mash avocado, add garlic powder, onion powder, salt and hot sauce.
Spread half the guacamole on top of each quesadilla.
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