Zucchini & Monterey Jack Quesadillas
Active Time: 15 minutes | Total Time: 15 minutes | Serves Serves 2
- 1 small zucchini
- 1 cup Monterrey (or Pepper) Jack or Havarti cheese (good melters)
- 2 8-inch whole wheat tortillas
- 1 tablespoon unsalted butter
- 1 cup wild arugula
- 1 avocado
- 2 tablespoons roasted or raw pepitas
- 1 tablespoon extra virgin olive oil
- pinch kosher salt
- pinch freshly ground black pepper
- 1 lemon cut into wedges
Using the large holes on a cheese grater, grate the zucchini (about 1 cup) then grate the cheese.
Lay the 2 tortillas flat and divide the cheese and zucchini over one half of each. Fold in half.
Place a large skillet on the stove and turn the heat on to medium. Add the butter. Once it melts, swirl the skillet to coat the bottom with the butter. Add the filled tortillas. Cook until the undersides are golden brown, about 2 minutes. Flip and cook until the cheese is melted and the under sides are golden, about 2 minutes more.
Transfer to plates. Divide the arugula alongside the quesadillas. Cut the avocado in half and remove the pit. Score the flesh into squares and scoop them out. Add to the arugula. Sprinkle with pepitas. Drizzle each salad with a little oil. Sprinkle with a pinch of salt and pepper. Give a squeeze of lemon.
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