Still trying to find something to eat?
Well knock it off and make yourself a dang kaysa-dilla!
Actually, my normal response to that would be no quiero Taco Bell. Or at least, it’s something along those lines that comes to mind. You know, your typical whatever-cheese-and-white-flour quesadillas. Not so legendary.
But, this. This quesadilla is Legend… wait for it…
[I might possibly love How I Met Your Mother and of course, do not quote it often at all]
I would even go so far as to say that this quesadilla could make it up to me for all the other lame quesadillas I’ve ever eaten… possibly reinventing the quesadilla as we know it, and elevating the art of home cooking to a new level never before seen [on this blog] with savory spices and just… great cheese!
You know I’m a fan when I wax epic battle cry in text.
Having said all that, let me introduce you to the cheesy goodness that you will not be sharing with your llama.
Summer Squash Queso-fresco-dillas
or 8 mini quesadillas, you will need:
2-3 various summer squashes, sliced into circles and then quartered - I used a zucchini, a yellow summer squash, and a leetle Mexican grey squash.
cup chopped fresh tomato (to be divided)
3 stalks green onions, chopped (to be divided)
A large bunch fresh cilantro, finely chopped (to be divided)
1 -2 cloves worth of roasted garlic, minced or finely diced (you can either roast these yourself or find them near the deli or salad bar at your grocery store. Sometimes they also come in jars.)
6 small whole grain tortillas (I used some tasty blue corn and whole wheat ones)
3 cups shredded colby jack cheese
About a cup of spicy queso fresco, or 1 T. per tortilla - I used Laughing Cow's light chipotle queso fresco wedges. Each mini tortilla used about 1/2 a wedge.
One avocado, cubed
alt, freshly ground pepper, chili powder, onion powder, garlic powder, red pepper flakes
Pico de Gallo:
Mix about 1/3 cup of the chopped tomato, /3 of the garlic cloves, 1/3 of the cilantro, 1 stalk chopped green onion, and as much of the avocado and spices as you like. Set aside.
First, chop up your vegetables. When all is chopped, you can mix up the pico de gallo so it’s ready while the quesadillas are still hot. Heat a pan on the stove (cast iron is nice) to medium high and simply spray with cooking oil.
If your tortillas are cold, you can warm them a few seconds before replacing in a bowl under a cloth... To make them more pliable, not for their comfort.
Spray the heated pan with canola oil and add the veggies. Let them sizzle for a minute or so and then give them a flip. They should be browning on the outside and be just tender, not over cooked, when you remove them to a separate bowl to wait their turn.
Turn the stove temperature to medium low.
Spread two of the warm tortillas with about a tablespoon of queso fresco. Spray the pan again, and now let the un-cheesy side of the tortilla begin to toast. Add the shredded Colby Jack. Sprinkle on green onion and cilantro and a dash of red pepper flakes. Now the sautéed veggies. Then top with the other tortilla, spray the top with oil, and flip quickly and carefully over to let this side brown.
Ole! It’s a quesadilla.
Place it on a plate and use kitchen shears to cut into sixths.
Top with pico and enjoy with cilantro and lime corn!
Roasted Cilantro and Lime Corn
This little baby is a perfect side dish that takes no time at all to prepare.
Heat your pan to medium high.
Spray in olive or canola oil.
Dump a 10 ounce bag of frozen corn (yes, it can still be frozen) into the hot pan and spread evenly on the bottom of the pan.
Reduce heat to medium.
Spray the top of the corn with more oil and add the same combination of spices that you used before. Let the corn sizzle for about 2 minutes or so, until the bottoms are turning brown (but before they start popping! One hit me in the face while I was heating it, little bugger).
lip the corn with a spatula and roast the other side. Add a bit more seasoning. Top with a handful chopped cilantro and green onion. Cook about 1 minute more, or until just heated through.
Move to a serving bowl and squeeze on lime juice. Serve immediately!