Best 2 Spicy Zucchini Quesadillas Recipes

Indulge in a tantalizing culinary journey with our delectable Spicy Zucchini Quesadillas! These flavor-packed quesadillas are a perfect blend of heat, spice, and freshness, sure to tantalize your taste buds. Whether you're a vegetarian seeking a satisfying meal or a meat-lover looking for a unique twist, our curated collection of recipes offers something for every palate.

In this comprehensive guide, we present three variations of this beloved Mexican dish: the Classic Spicy Zucchini Quesadilla, featuring a vibrant medley of sautéed zucchini, bell peppers, onions, and a zesty blend of spices; the Black Bean and Corn Quesadilla, combining the earthy flavors of black beans and sweet corn with a hint of chili powder; and the Chicken and Spinach Quesadilla, where tender chicken and nutrient-rich spinach join forces to create a protein-packed delight.

These quesadillas are not only delicious but also versatile, adapting effortlessly to various dietary preferences. Craving a gluten-free option? Simply swap out traditional flour tortillas for gluten-free alternatives. And for those with lactose sensitivities, feel free to substitute dairy-free cheese or a vegan cheese alternative. With these easy adaptations, everyone can savor the delightful flavors of our Spicy Zucchini Quesadillas.

So, gather your ingredients, fire up the stove, and embark on a culinary adventure that will leave your taste buds dancing. From the classic combination of zucchini and bell peppers to the unique fusion of chicken, spinach, and black beans, our Spicy Zucchini Quesadillas are a culinary symphony waiting to be experienced.

Let's cook with our recipes!

SPICY ZUCCHINI QUESADILLAS

Spicy Zucchini Quesadillas image

My family loves Mexican food, so I created this easy recipe one summer when our garden was bursting with zucchini. For milder quesadillas, use Monterey Jack instead of pepper Jack cheese. If you want them spicier, add some red pepper flakes or chopped jalapenos. -Linda Taylor Lenexa, Kansas

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 large onion, chopped
1/2 cup chopped sweet red pepper
1 teaspoon plus 2 tablespoons butter, softened, divided
2 cups shredded zucchini
2 tablespoons taco seasoning
8 flour tortillas (8 inches)
8 ounces pepper Jack cheese, shredded
Salsa, sour cream and pickled jalapeno pepper slices

Steps:

In a large skillet, saute onion and red pepper in 1 teaspoon butter for 3 minutes. Stir in zucchini and taco seasoning; saute 3-4 minutes longer or until vegetables are tender. Remove from the heat., Spread remaining butter over one side of each tortilla. Place tortillas butter side down on a griddle. Sprinkle about 1/4 cup cheese and 1/4 cup zucchini mixture over half of each tortilla; fold over., Cook over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa, sour cream and jalapenos.

Nutrition Facts : Calories 614 calories, Fat 31g fat (15g saturated fat), Cholesterol 78mg cholesterol, Sodium 1321mg sodium, Carbohydrate 63g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

ZUCCHINI QUESADILLAS

Zucchini Quesadillas image

A quesadilla is a tortilla typically filled with beans and shredded cheese then folded before being toasted or fried. Our version features cheese and cooked vegetables. Sour cream, shredded lettuce, sliced avocado, and bottled salsa make great accompaniments to quesadillas, so serve them on the side.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 35m

Number Of Ingredients 9

Ingredients

4 tablespoons olive oil
1 onion, coarsely chopped
Salt
4 cloves garlic, minced
2 medium zucchini (about 1 pound), halved lengthwise and thinly sliced crosswise
1 cup frozen corn kernels (4 ounces)
1/4 cup chopped fresh cilantro (optional)
4 (8-inch) flour tortillas
2 cups grated pepper jack cheese

Steps:

Preheat oven to 400 degrees. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more.
Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using.
Brush one side of all tortillas with remaining tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal.
Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.

Tips:

Choose the right zucchini. Look for small to medium zucchini that are firm and have no blemishes.
Slice the zucchini thinly. This will help them cook evenly and quickly.
Season the zucchini. Before cooking, toss the zucchini with olive oil, salt, and pepper. This will help them develop flavor.
Cook the zucchini over medium heat. This will help them cook evenly and prevent them from burning.
Don't overcrowd the pan. If you crowd the pan, the zucchini will not cook evenly.
Use a good quality cheese. The cheese is one of the main ingredients in quesadillas, so it's important to use a good quality cheese that melts well.
Serve the quesadillas immediately. Quesadillas are best served hot and fresh.

Conclusion:

Spicy zucchini quesadillas are a quick and easy meal that is perfect for a weeknight dinner. They are also a great way to use up leftover zucchini. With a few simple ingredients, you can make a delicious and satisfying meal that the whole family will enjoy.