These quesadillas have a very unique flavor – somewhat between mexican and mediterranean. So they will fit perfectly to our more western taste buds.
1 large red onion – cut in halves and then crosswise
1 large zucchini
4 oz Havarti or mozzarella or any other mild tasting cheese
1 Cup Non-fried refried beans (or any refried beans of your choice)
2 Tbsp refined coconut oil, ghee or olive oil
small handful cilantro (optional)
1/2 small lime juiced
salt to taste
- Cut the onions as suggested. Melt the oil in a frying pan, add the onion and a pinch of salt. Sauté the onion lightly on medium heat – about 5 min. Do not overcook, take it off the stove when it is just lightly soft but you can still feel the specific onion texture when biting on it. (see the provided photo)
- Grate the zucchini on the large side of the grater. Melt 1 Tbsp of oil in the same pan you sautéed the onion in. Sautee for 3 min. Add the cilantro, salt and the lime juice. Cook for 1-2 more minutes. Take off the stove.
- Grate the cheese
- In a large pan melt a little oil. Heat one tortilla shell on both sides. Take it out. Then heat up the second shell. When you turn on the second side – spread a large spoonful of beans, add the cheese, then a spoonful of bot the cooked onions and the zucchini. Cover with the warm tortilla shell and slightly press it down with the spatula. Cook about 1 min. Turn around the quesadilla. Cook for another minute.
- Repeat the same procedure with the rest of the tortilla shells until you cook 4 perfect quesadillas.
- Serve warm with a spoonful of sour cream on top.