I know; this sounds weird doesn’t it? But it makes for a really easy and wonderful lunch or even breakfast! I turn often to the cook book Food Swings by Jessica Seinfeld (Mrs. Jerry, and yes she can really cook!), as it’s full of fairly easy and truly delicious takes on the kind of food I like to make and eat. I had the book two years before I thought to give this a try, and did mostly because I had all the ingredients on hand and nothing interesting to have for lunch. I’ve now made these 3 times in as many weeks and gotten great feedback from everyone I served them to . The simple arugula and avocado salad is the perfect accompaniment; don’t skip it!.
1 large zucchini
4 8-inch flour tortillas
2 cups grated Monterey Jack or Pepper Jack cheese
2 Tbs. (1/4 stick) unsalted butter
2 cups wild arugula
2 avocados, sliced
1/4 cup roasted pepitas (pumpkin seeds)
2 Tbs. extra virgin olive oil
1 lemon, cut in half
Pinch of Kosher salt
Pinch of freshly ground black pepper
Using the large holes on a box grater, grate the zucchini. Lay the tortillas flat and divide the cheese and zucchini over one half of each. Fold in half.
In a large skillet, melt one tablespoon of the butter over medium heat. Swirl the skillet to coat the bottom with butter. Add two of the filled tortillas. Cook for about 2 minutes, or until the undersides are golden brown. Flip the tortillas and cook for about 2 minutes more, or until the cheese is melted and the undersides are golden brown. Transfer to a cutting board. Repeat with the remaining filled tortillas and butter. Slice into triangles and divide among plates.
Divide the arugula and avocado and place alongside the quesadillas. Sprinkle with the pepitas. Give each salad a drizzle of oil, a squeeze of lemon, and a sprinkle of salt and pepper. Serves 4.
{ 0 comments… add one now }