This is a super quick and simple recipe that adds a little extra flavor (and veggies!) to your classic quesadilla.
What you will need
1/2 bunch Green Onions
1 Jalapeno Pepper
8 large Flour Tortillas
1 Tbsp Olive Oil
3/4 cups Salsa
2 cups shredded Mexican Cheese(Nutritional facts 244 calories, 15.18 g fat, 17.54 g carbohydrates, 10.07 g protein, 36 mg cholesterol, 579 mg sodium)
How to cook
Gather all ingredients.
Portion all ingredients.
Slice off the stems of the zucchini, and slice into super thin slices at an angle.
Cut off the roots of the green onions, and thinly slice at an angle.
Slice the jalapeno into thin rounds.
Run the knife around the outside of the avocado to cut it in half. Twist to remove the avocado pit with the blade of the knife. Carefully slice into strips.
For each quesadilla, add a few drops of olive oil to the heated pan.
Place one of the tortillas into the pan and swish around a bit to spread the olive oil on the tortilla. Add 1/2 cup of cheese per quesadilla putting half on the bottom and half after you add the toppings. Next layer the thinly sliced zucchini. Top that with sliced jalapenos.
Sprinkle on a few sliced green onions and a little more cheese on top. Top with the other tortilla.
Let cook on the first side for about 5 minutes, and then flip to cook the other side for about 3 minutes or until browned and a little crispy. Continue with the other 3 quesedillas.
Slice the quesadillas on a cutting board into 8 triangles. Serve alongside avocado and salsa.