Quesadillas Gone Rogue with Cheeky Char and Fiery Flair
Indulge in a flavor-packed adventure with our zucch-ified classic quesadillas. Charred tomatoes, onions, and garlic create a spicy salsa roja, elevating cheesy quesadillas with a zucchini zing. Ready in 45 mins, this dish is a nutrient-rich, bold delight for two.
Calling all cheese-loving adventurers, veggie tamers, and spice seekers! Ditch the mundane, for tonight we get on on a culinary escapade with zucch-ified classic quesadillas with bold heat. These bad boys are bursting with smoky char, sassy salsa, and zucchini ribbons so thin they'll serenade your taste perception.
Prep time: 45 minutes (because good things take time, like a dragon guarding its treasure…or maybe that's just the chilies talking).
Serves: 2 (or 1, if you're feeling particularly bold and fiesta-fied).
Ingredients:
- Tomato 1 lb tomatoes, chopped and ready
- Onion: 1 small onion, peeled and quartered
- Garlic: 4 cloves, ready to add some punch
- Oil: ¼ cup canola oil, divided
- Chilies: 6 dried arbol chilies
- Chipotle: 1 chipotle chili in adobo
- Vinegar: 2 tbsp apple cider vinegar
- Sugar: 1 tsp sugar
- Salt: Kosher salt, to taste
- Tortilla: 2 (10-inch) flour tortillas
- Cheese: ½ cup shredded white, semi-hard cheese
- Zucchini: 2 small zucchinis, thinly sliced crosswise (the confetti of this veggie party!)
- Cilantro: Chopped cilantro
- Fresno: Thinly sliced Fresno chili peppers, for garnish
Preparation:
- Broil: Preheat your broiler, amigo. Toss the tomatoes, onion, and garlic with 2 tablespoons of oil. Imagine them getting all smoky and caramelized under the heat, like performers under the spotlight. Broil them for 20 minutes, until they're nice and charred (think flamenco dancers with fiery passion).
- Chili: Toast those arbol chilies in a small skillet over medium-low heat, stirring occasionally. Give them a delightful toasty char, about 3 minutes. This is where the heat gets cranked up, like the music at the end of the fiesta! Once toasted, transfer them to a blender.
- Salsa: Add the broiled veggies, chipotle chili, vinegar, and sugar to the blender with the toasted chilies. Blend it all until smooth, creating a smoky, spicy, and slightly sweet salsa. Season with salt to taste, because every good fiesta needs a dash of flavor.
- Quesadilla: Heat 1 tablespoon of oil in your large cast-iron skillet. This is where the magic happens! Place one tortilla in the pan and sprinkle on the cheese and zucchini slices. Drizzle with some of that delicious salsa roja and top with the other tortilla. Cook over medium-high heat for 3 minutes, until the bottom is crispy and golden brown. Flip it over, add another tablespoon of oil, and cook for another 2 minutes, until the cheese is melted and bubbly.
- Finale: Slice your quesadilla into wedges and plate it up. Garnish with cilantro and Fresno chilies if you're feeling adventurous (those peppers pack a punch!). Serve with the remaining salsa roja for dipping, and let the fiesta commence.
Nutritional Notes:
This recipe is packed with flavor and nutrients, making it a guilt-free fiesta. Each serving boasts:
- 526 Calories (enough to fuel your inner salsa dancer!)
- 18 g Protein (to keep you energized for more fiestas)
- 61 g Carbohydrates (for all that quesadilla-flipping action)
- 6 g Fiber (to keep you feeling full and satisfied)
- 26 g Total fat (including healthy fats from from the cheese and oil)
But don't let the numbers scare you off, amigo. Those 26 grams are split between 7 grams of saturated fat (consider it to be the steady rhythm section), 11 grams of monounsaturated fat (the smooth melody that keeps things harmonious), and 6 grams of polyunsaturated fat (the unexpected bursts of flavor that keep things exciting). It's a balanced feast for your taste buds and your body.
Plus, this dish is a treasure trove of vitamins and minerals: Vitamin A for good vision (to see all the fiesta fun!), Vitamin C for immunity (to fight off those post-fiesta sniffles), and a whole host of others to keep you healthy and happy. Ditch the ordinary and join the quesadillas with charred veggies and fiery salsa roja adventure. It's a culinary escapade that's sure to tease your taste perception and leave you begging for more. ¡Olé!
P.S. Don't forget the optional Fresno chili garnish if you're feeling brave! It's like adding a fiery flamenco dancer to your already vibrant fiesta. Just remember, with great heat comes great responsibility…and maybe a glass of milk on the side ;)
