Zucchini Quesadillas with Spicy Rioja Salsa Recipe by Monte

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Ingredients

tomatoes, onions and garlic, thin slices of zucchini and as much Monterrey Jack
cheese as you can stuff into it. It’s
slice your zucchini about 1/8 inch thick, put the slices on a tortilla that’s
tablespoons apple cider vinegar
Kosher
salt sprinkled over cheese and salsa rioja
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
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
In a cast-iron skillet, heat 1 tablespoon of the oil. Place one
quesadilla, adding the remaining 1 tablespoon of canola oil, and cook until the
Slice the quesadilla into wedges, transfer to a plate, garnish with the cilantro

View Full Recipe at CHEWING THE FAT