Quirky Zucchini Quesadillas

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Quirky Zucchini Quesadillas

 

1 large onion, finely chopped

1 garlic clove, minced

3 medium zucchini, unpeeled, chopped small (not fine)

1 4-oz. can chopped mild green chilies, drained

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon ground cumin

1/4 teaspoon salt

Small amount of cooking oil

1 1/2 cups shredded Monterey Jack cheese

3/4 cup toasted wheat germ (or finely crumbled cornbread or whole-wheat

bread crumbs)

6 or 8 flour tortillas, 8 to 10 inches diameter

Sour cream

Tomato salsa

 

Saute onion, garlic, zucchini, green chilies, basil, oregano, cumin and

salt in a tablespoon of oil in a large skillet over medium heat for 5

minutes. Stir constantly to keep the garlic from over-browning. Remove

from heat and turn into a medium mixing bowl. Wipe out skillet with

paper towels and set aside.

To the zucchini mixture, add the Jack cheese and wheat germ, cornbread

or whole-wheat crumbs. Stir well. Spoon mixture down the center of each

flour tortilla, stopping at least an inch short of the ends. Divide

zucchini mixture evenly and roll each tortilla, leaving the ends open.

Saute a few of the rolled tortillas at a time in a little oil to barely

cover the bottom of the wiped-out skillet, again over medium heat. Turn

or roll each so they’re uniformly crisp and golden-brown. Repeat until

all are crisp and golden; serve with sour cream and tomato salsa.

 

 

A mother of 7, I need to lay down.

 

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