Oilfield Cafe: Super Fast, Super Easy, Super Quesadillas

quesadilla 1
When my Hot Oil Man is gone, I don’t like to spend too much time in the kitchen.  Actually, between home school, housework, the kids’ extracurriculars and everything else going on, I just don’t have time to spend in the kitchen. When dinner sneaks up on me and I need something quick (quick and kid approved) this is a great recipe. Even my super picky kids like quesadillas, and they’re even getting a serving of veggies without knowing! Alone these quesadillas are an entire meal for the kids and me while dad is gone – quick and simple. Paired with something else – like chicken tortilla soup and mixed green salad – it’s a meal even my husband enjoys.  So without further delay, here is the recipe for Zucchini Quesadillas…..
shred  supplies    taco
You will need:
Flour tortillas
1 medium or two small zucchinis
Your favorite cheese, shredded
1 pkg taco seasoning
Spray oil

You need equal parts shredded zucchini and shredded cheese, this last time I did about 2 cups each and it made more than enough for all four of us (along with other entrees).  Preheat oven to 375.  Shred the zucchini, add your shredded cheese, and about 1/4 to 1/3 of a packet of taco seasoning. (A little goes along way. One packet will make 2 -4 batches of these quesadillas, so save the rest for next time.)  Fork it all together to make your quesadilla filling.
cheese and zucfork
I cook two quesdillas (four tortillas) at a time, side by side on a piece of foil. I spray the foil lightly with a little non-stick spray.  Place your tortilla on sprayed foil, spoon on as much filling as you desire, and top with another tortilla. I spray the top with a little more spray oil to help them brown nicely. Bake at 375 for around 10 minutes.
I prefer mine golden brown with crispy edges which takes a little longer, but the picky eaters I mentioned earlier won’t eat anything they consider “burned” (which actually means cooked). They prefer theirs soft and gooey, with no traces of “brown”, which doesn’t take as long to cook. Keep an eye on them until they reach your desired level of done-ness.
I cut them in fourths with a pizza cutter.
Variations are endless, I think onion and jalapenos would be a nice addition, of course my picky eaters would disagree.
Easy peasy…and delicious.  They are good alone, or dipped in sour cream, guacamole, or salsa.

About jenna

Jenna has been an oilfield wife for over 12 years. Her Hot Oil Man husband started working in the oilfield a few months before they were married. The oilfield has lead them all the way from Northern CO to Alaska, where they've lived in the Matanuska Valley for 4 years. The family consists of their two children; a strong-willed daughter age 10, and a goofy son age 7. And of course what family would be complete without a couple of dogs and rabbits thrown in the mix. Jenna is a stay at home mom who doesn't “stay at home” much, and enjoys gardening, baking, reading, watching movies, four wheeling, hiking, fishing, and LOVES shopping. Since moving to the last frontier they have also started home schooling, which is another adventure all it’s own.

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