Zucchini Quesadilla With Spicy Salsa Roja Recipe

Cooking Directions

• STEP 1.Start by making the spicy salsa roja. Blend together tomatoes, onion, garlic, jalapeno, and cilantro until smooth.
• STEP 2.Heat a large skillet over medium heat and add a drizzle of olive oil. Add sliced zucchini and cook until tender and slightly browned.
• STEP 3.Place a tortilla in the skillet and spread a layer of the spicy salsa roja on top. Add a layer of cooked zucchini and sprinkle with shredded cheese. Top with another tortilla.
• STEP 4.Cook the quesadilla for a few minutes on each side, until the cheese is melted and the tortillas are crispy.
• STEP 5.Remove from the skillet and let it cool for a minute before slicing into wedges. Serve with additional salsa roja, guacamole, and sour cream.

Cooking Tips

• You can adjust the spiciness of the salsa roja by adding more or less jalapeno.
• Feel free to add other toppings to the quesadilla, such as sliced avocado or diced tomatoes.
• For a healthier option, use whole wheat tortillas and reduced-fat cheese.

Storage and Serving

• Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the quesadilla in a skillet over medium heat until warmed through.
• Serve the zucchini quesadilla with spicy salsa roja as a main dish or cut into smaller pieces for appetizers.