Zucchini Quesadilla with Spicy Salsa Roja

Adding fresh zucchini to a cheesy quesadilla livens it up a bit; the bold, spicy salsa that goes into the quesadilla as well as on top gives it an excellent punch.

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  • Servings: 2

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  • 1 pound tomatoes, cored and quartered
  • 1 small onion, peeled and quartered
  • 4 garlic cloves
  • 1/4 cup canola oil
  • 6 dried ├írbol chiles, stemmed
  • 1 chipotle chile in adobo
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • Kosher salt
  • Two 10-inch flour tortillas
  • 1/2 cup shredded Monterey Jack cheese
  • 2 small zucchinis, thinly sliced crosswise
  • Chopped cilantro and thinly sliced Fresno chiles, for garnish

How to make this recipe

  1. Preheat the broiler. On a rimmed baking sheet, toss the tomatoes, onion and garlic with 2 tablespoons of the oil. Broil 6 inches from the heat for 20 minutes, or until the tomatoes and onion are softened and nicely charred.

  2. In a skillet, toast the &#225;rbol chiles over moderately low heat, stirring, until lightly charred, 3 minutes; transfer to a blender. Add the broiled tomatoes, onion and garlic along with the chipotle chile, vinegar and sugar and puree until smooth. Season the salsa <em>roja </em>with salt.

  3. In a cast-iron skillet, heat 1 tablespoon of the oil. Place one tortilla in the skillet and scatter the cheese and zucchini on top evenly. Drizzle over some of the salsa <em>roja</em> and top with the second tortilla. Cook over moderately high heat until crisp on the bottom, 3 minutes. Flip the quesadilla, adding the remaining 1 tablespoon of canola oil, and cook until the cheese is melted, 2 minutes. Slice the quesadilla into wedges, transfer to a plate, garnish with the cilantro and Fresno chiles and serve.

Suggested Pairing

Go for a simple tequila drink, such as a limey margarita, or a Paloma (made with grapefruit juice and soda).

Contributed By Photo © Con Poulos Published March 2014

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