Spicy Zucchini Quesadillas
Turn up the heat and savor the flavors of these Spicy Zucchini Quesadillas—a quick, vibrant meal perfect for weeknights! Tender, seasoned zucchini mingles with smoky spices like cumin, chili powder, and smoked paprika, creating a filling with just the right kick of jalapeño heat. Layered with melty, shredded Mexican cheese inside warm tortillas, each quesadilla boasts a golden, crisp exterior and a gooey, flavorful interior. Fresh cilantro and a squeeze of lime elevate the dish with a burst of brightness, while sour cream and hot sauce make the perfect cooling and zesty accompaniments. Ready in less than 30 minutes, these quesadillas are a crowd-pleaser that transforms simple vegetables into a spicy, cheesy delight!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 small jalapeño
- 1 small red onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 large flour tortillas
- 2 cups shredded Mexican blend cheese
- 2 tablespoons fresh cilantro
- 1 whole lime
- 0.5 cups sour cream (for serving)
- 2 teaspoons hot sauce (optional)
Instructions
Wash and dry the zucchini. Cut them into thin rounds or half-moons, about 1/4-inch thick.
Finely chop the jalapeño, removing the seeds if you prefer less heat. Dice the red onion and mince the garlic.
Heat a large skillet over medium heat and add the olive oil.
Once the oil is heated, add the zucchini, jalapeño, and red onion to the pan. Sauté for 5-7 minutes until the zucchini is softened and slightly golden.
Add minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper to the skillet. Stir and cook for another 1-2 minutes until the spices are fragrant.
Remove the skillet from heat and stir in the chopped cilantro and a squeeze of fresh lime juice. Set the mixture aside.
Heat a clean skillet or griddle over medium heat. Place one flour tortilla in the pan.
Sprinkle 1/2 cup of the shredded cheese evenly over one half of the tortilla. Add 1/4 of the zucchini mixture on top of the cheese. Fold the other half of the tortilla over to create a half-moon shape.
Cook for 2-3 minutes on each side, pressing slightly with a spatula, until the tortilla is golden brown and the cheese is melted. Repeat this process with the remaining tortillas, cheese, and zucchini mixture.
Slice each quesadilla into thirds or quarters and serve hot with sour cream, lime wedges, and hot sauce on the side.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 7786 mg | 339% | |
| Total Carbohydrate | 147.1 g | 53% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 37.4 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2183 mg | 168% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1553 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
