Arsip Tag: quesadillas

zucchini quesadillas – smitten kitchen

Sure, it’s only been one month since I wrote “I don’t find summer squash naturally loveable. Its flavor is not robust—fairly watery when fresh, slippery when cooked, and even when you do succeed in browning or crisping it, this textural triumph is short-lived.” But I never meant that I avoid it. Just because it may not be the most popular vegetable at the party doesn’t mean that it cannot flourish under the right conditions (salt, pepper, acidity, heat, herbs, and cheese — please). Conveniently, I almost always have these conditions in stock.

any zucchini you got

Lately, my favorite approach has been to cook it with garlic in it olive oil for about 15 minutes, at which point it becomes jammy — fully tender with concentrated flavors and excellent seasoning. Once you have a skillet of this, zucchini is your oyster. Maybe you fold it into an omelet with goat cheese and herbs? Maybe you mix it with big pasta, parmesan, basil leaves, and lemon? But last week, I mixed it with grated Monterey jack cheese and cooked it between two white corn tortillas until they were browned and crisp and it turns out, this might be my favorite use of it yet.

thinly slicedjammy zucchiniadd the cheeseassembly linedon't skimp on the crispzucchini quesadillas

I had planned to finish them with a punchy, herby sauce with jalapeño, cilantro, garlic, olive oil, salt, and maybe lime but then I decided, well, I didn’t want to do that. I’m sure the contrast would be lovely. Quesadillas risk being a little one-note without some acidity, you know? But the reality is that when you have a plate of warm, bronzed quesadillas with messy lacy brown edges that have formed when the melted cheese lands on and crisps in the pan ready to be eaten and the mouths nearby to happily volunteer for this service, nobody wants to make a sauce. So instead, they were scattered with jalapeño, cilantro, avocado, and lime juice and devoured before they were getting cold, always a triumph. I hope you don’t wait to get to them, either.

zucchini quesadillas

This just in: Hey, have you ever wondered what A Work Week In The Life Of Smitten Kitchen is like? Like, behind the scenes? This just went up online (I think it will be in Sunday’s paper), and I’d be remiss not to share it in the place where it all began.


One year ago: Minimalist Barbecue Sauce
Two years ago: German Chocolate Cake + A Wedding Cake
Three years ago: Blackberry Cheesecake Galette and Eggplant with Yogurt and Tomato Relish
Four years ago: Takeout-Style Sesame Noodles with Cucumber
Five years ago: Summer Squash Gratin with Salsa Verde and Bourbon Slush Punch
Six years ago: Mama Canales-Garcia’s Avocado-Shrimp Salsa
Seven years ago: Peach Pie
Eight years ago: Charred Corn Tacos with Zucchini-Radish Slaw
Nine years ago: Raspberry Brown Sugar Gratin and Summer Succotash with Bacon and Croutons
Ten years ago: Best Birthday Cake and Arugula, Potato and Green Bean Salad
Eleven years ago: Sauteed Radishes with Sugar Snaps and Dill and Nectarine, Mascarpone, and Gingersnap Tart
Twelve years ago: Red Pepper Soup and Cherry Clafoutis

And for the other side of the world:
Six Months Ago: Cauliflower and Tomato Masala with Peas
1.5 Years Ago: Quick, Essential Stovetop Mac-and-Cheese and Luxe Butterscotch Pudding
2.5 Years Ago: Tomato-Glazed Meatloaves with Brown Butter Mashed Potatoes
3.5 Years Ago: Broccoli Melts and White Russian
4.5 Years Ago: Perfect Corn Muffins and Spaghetti Pangrattato with Fried Eggs

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