Embodied Cooking Club 4/26/23: Surprisingly Awesome Quesadillas

Enjoy the recipe along with the class. Scroll to the bottom for the video!

Surprisingly Awesome Quesadillas

Makes 8 Quesadillas

TL;DR: Cook chorizo and zucchini. Top each tortilla with the filling and cheese and fold it over. Cook in a pan until brown on both sides. Repeat.

2 medium zucchini
1 tablespoon extra-virgin olive oil
10 - 12 ounces fresh chorizo
1/2 teaspoon fine sea salt
4 to 6 ounces monterey jack or cheddar cheese, shredded (1 to 1 1/2 cups)
8 tortillas
Salsa, for serving
Sour cream, for serving

1. To chop the zucchini, cut off the top and the bottom. Cut each zucchini in half lengthwise, then half lengthwise again. Chop the quartered zucchini into thin slices.

2. Heat the oil in a large skillet over medium-high heat. Squeeze the chorizo from its casing and crumble it into the pan. Break up the sausage with a wooden spoon, then add the zucchini, sprinkle with salt, and stir. Cook, stirring every 5 minutes or so, until the chorizo is cooked (that will happen quickly) and the zucchini is softened, about 15 minutes. Remove from the heat.

3. Spread shredded cheese all over one side of a tortilla, and top it with the chorizo-zucchini mixture. Fold it over to create a half-moon. Repeat with the rest of the tortillas.

4. Heat a heavy pan over medium-high heat. Transfer as many quesadillas as you can to the pan—I find that I can do only 2 at once. Toast on each side until golden brown, about 3 minutes for the first side and 2 minutes more for the second. Covering the pan with a lid can help melt the cheese, but isn’t not essential. Repeat for the remaining quesadillas.

5. Serve the quesadillas with salsa and sour cream.