Friday, March 27, 2009

Zucchini Quesadinnis!

My ten year old nephew, Mitchell loved these Quesadinnis! After he had eaten a few slices, he asked, "Is there zucchini in here?"


"Wow! That's a really smart way to hide zucchini!"

My intent was certainly not to hide the zucchini - I was actually looking to showcase it, but hey, whatever works when it comes to feeding kids vegetables, right? Abby, age eight, really liked them too and Emma, six, was not as crazy about them because they were a little "too spicy" for her. The "too spicy" was my fault because I chose the Raspberry Chitpotle salsa, even though I knew it may be too much for her. The adults at the table, however, loved the salsa's kick, so consider what kind of flavor you want in your quesadinnis!

This is one of those recipes that has so many flavors emerging from every bite, that you find yourself a bit dazed and confused about what it is you're tasting and I love that!

Have you ever seen a Cirque Du Soleil show? Jen and I have, twice! At any given moment, on every corner of the stage, there are unbelievable flips, tricks, and aerobatics being performed and realistically, your two eyes can't take it all in at once. You never know where you should be looking because everywhere you look, something incredible is happening. It's an experience like no other. These Quesadinnis are Cirque Du Soleil on a plate!

Zucchini Quesadinnis

2 Cups Diced Zucchini
One Cup Chopped Leeks
2 Tablespoons Olive Oil
4 Ounces Neufchatel Cheese
1/4 Cup Cheddar Cheese
1/2 Cup Salsa - your choice - choose wisely
6 Nine-Inch Flour Tortillas

Saute' the zucchini and leek in a wok or skillet with 2 tablespoons oil. Saute' until they are softened. Remove from heat and stir in Neufchatel Cheese and Cheddar Cheese.

Heat skillet over medium heat. Drop a little oil in. Place half of tortilla in the heated pan, while holding the other half up. Evenly spread 2 tablespoons of salsa and 1/2 cup of filling over the bottom half. Fold the top over. Top with a lid to keep the heat in. Flip so both sides are grilled.

Move each tortilla to a plate and cut into triangles.

As mentioned above, I used Raspberry Chitpotle Salsa and I think it was a major contributor to the Cirque Du Soleil effect. Between the sauteed leeks bouncing off the raspberry salsa and the olive oil-soaked zucchini bathing in the Neufchatel cheese, you're going to have one circus of a meal! Enjoy!

Coming Soon... Filet Mignon! Need we say more?


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