CARROT AND ZUCCHINI QUESADILLA

Ingredients

2 medium carrots, peeled into ribbons and blanched

2 medium zucchini, cut into ½ inch slices

1 Tbsp. vegetable oil

1/8 tsp. black pepper

8 ,6-inch corn tortillas

1/4 Cup pesto sauce

8 oz. Shredded Chihuahua® Quesadilla Cheese with Jalapeño from V&V SUPREMO®

Heat a cast iron griddle (grill marks up) over medium-high heat for 2 minutes. Toss zucchini with vegetable oil and black pepper in a bowl. Grill zucchini on the griddle for 3 minutes on each side, turning once. Set aside.
Preheat a skillet over medium-low heat for 1 minute.
Place two tortillas on the skillet, after 15 seconds, flip tortillas. Spread 1 Tbsp. pesto onto 1 tortilla. Add 1 oz. of cheese to each tortilla.
Place 5 slices of zucchini on one tortilla, slightly pressing to adhere. Top with ¼ cup carrot ribbons.
Place one tortilla on top of the other, cheese side down. Press down with a spatula.
Cook quesadilla for approximately 3 minutes, or until cheese is melted and tortillas are golden brown. Flip occasionally.

Processing...