Tomato Avocado Quesadillas
|Salad oil||2 Tablespoon|
|Onion||1 Medium, finely chopped|
|Minced fresh serrano/Jalapeno chilies||2 Teaspoon|
|Finely chopped zucchini||1 Cup (16 tbs)|
|9 inch whole wheat tortillas/Flour tortillas with sesame seeds, or purchased flour tortillas||8|
|Shredded jack cheese/Mild cheddar cheese||3 Cup (48 tbs)|
|Tomatoes||2 Medium, thinly sliced|
|Guacamole||1 1⁄2 Cup (24 tbs)|
Heat oil in a wide frying pan over medium heat.
Add onion and chiles and cook, stirring, until onion is soft.
Stir in zucchini and cook, stirring, until zucchini is bright green and tender crisp.
With a slotted spoon, transfer zucchini mixture to a bowl.
If necessary, use a paper towel to blot excess oilâ€”pan should have just enough to keep tortillas from sticking.
Place a tortilla in pan over medium heat to soften.
Turn over; place about 1/3 cup of the cheese and about 2 tablespoons of the vegetable mixture on half of the tortilla.
Fold the other half over filling and cook until cheese is melted and bottom of tortilla is lightly browned.
Turn carefully and cook until other side is lightly browned.
Remove from pan and keep warm while assembling and cooking remaining quesadillas.
Just before serving, spread and topped tomato slices.