Veggie Quesadillas with Cilantro Cream
Ingredients:
4 ounces cream cheese, softened
1⁄4 cup chopped fresh cilantro
1⁄2 teaspoon kosher salt, divided
1⁄2 teaspoon freshly ground black pepper, divided
2 tablespoons extra-virgin olive oil
1 cup thinly sliced zucchini
3⁄4 cup grape tomatoes, sliced lengthwise
1 cup finely chopped white onion
1 tablespoon minced garlic
4 tablespoons (1⁄2 stick) butter, softened, divided
4 10-inch flour tortillas
1 cup shredded cheddar cheese, divided
Method:
1. Add the cream cheese, cilantro, 1⁄4 teaspoon of the salt, and 1⁄4 teaspoon of the pepper to a medium bowl and stir to combine.
2. Heat the olive oil in a 12-inch skillet over medium heat. Add the zucchini, tomatoes, onion, garlic, and the remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper and cook, stirring, until tender, about 5 minutes. Remove from the heat and transfer to a medium bowl.
3. Wipe the skillet clean with a paper towel, spray with nonstick cooking spray, and place over medium heat. Spread 1 tablespoon of the butter on one side of a tortilla and place buttered side down in the hot skillet. Spread 2 tablespoons of the cilantro cream over half of the tortilla, then place 1⁄4 cup cooked vegetables on the other half. Top the vegetable side of the quesadilla with 1⁄4 cup of the cheddar cheese, then fold the tortilla in half, pressing the cilantro cream into the vegetable side. Cook until both sides of the tortilla are browned, about 2 minutes each side. Continue cooking the remaining quesadillas in the same manner.
4. Cut each quesadilla into 4 wedges and serve warm.
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