This is one of my favorite quesadillas and favorite vegetarian meals ever. It’s definitely not your traditional quesadilla. Dig it: Zucchini, Poblano and Ricotta Quesadillas.
The recipe comes from my Food Network Kitchens Favorite Recipes cookbook. Check out the filling below: poblano peppers add smoky heat, zucchini dusted with coriander adds a Middle Eastern flair, and the cheese — ricotta mixed with jalapeno, scallions, lime zest and cilantro — kicks in some more zip, a nice creaminess, plus freshness from the lime, cilantro and scallions.
So, not only are these full of flavor, they’re also pretty healthy! Served with fresh guacamole (yum!) and a black bean salsa, and you can’t go wrong.
The killer guacamole (recipe below) is also from my Food Network cookbook — it’s super chunky, spicy and fresh with a hit of garlic. Absolutely delicious. I’d never had guacamole until I came to California, and these days it (or simply avocado) will sell me on a recipe in a second.
The black bean salsa is a Rachael Ray. It’s smoky, hearty and has a nice spice to it from jalapenos. Sun-dried tomatoes add an unexpected, sweet tang.
- Peeling the skin off charred poblano peppers is easier said than done. Char them as much as you can and use a paper towel to brush off the skin (it’s easier than trying to peel it).
- If you’re making this for company, it’s easy to make the filling ahead of time and just assemble and fry up the quesadillas that day. Just nuke the filling a little bit to warm it up.
- For the guac, leave it chunky — just mash it up slightly. It’s awesome to get a real nice piece of avocado in a bite of your quesadilla.
- For the black bean salsa, I cut back on the barbecue sauce (I used about 1/4 cup), but next time, I might just use a couple of tablespoons. It overpowered the flavor of the beans a bit.
You’ve got to try this one!
Zucchini, Poblano and Ricotta Quesadillas
1 teaspoon coriander seeds
3 medium zucchini, sliced lengthwise about 1/3 inch thick
3 poblano chiles, stemmed, halved and seeded
Extra virgin olive oil, for brushing
2 teaspoons kosher salt
Freshly ground black pepper
1 cup fresh ricotta (see tip below)
1/3 cup chopped fresh cilantro, plus extra for garnish
2 scallions, sliced
1 jalapeno, seeded and minced (leave in seeds for extra heat)
1 teaspoon finely grated lime zest
4 12-inch flour tortillas
4 lime wedges
**Ricotta tip: you can find fresh ricotta at specialty cheese shops, or buy the ricotta in the tub at the grocery store and put it in a coffee filter-lined strainer over a bowl and refrigerate at least a couple of hours or overnight to drain off the excess moisture.
Prepare an outdoor grill with a medium-hot fire (grill pan works too).
Lightly brush zucchini and poblanos with olive oil with grill, turning as needed, until tender and lightly charred, about 4-6 minutes. Season the zucchini with coriander, salt and black pepper. Cut into bite size chunks and set aside to cool slightly. Peel skin from poblanos and thinly slice. (Peeling the skin is easier if it is charred. It will start to pull away from the pepper and you can peel it with your fingers. If you can’t get all of it off, don’t worry about it.)
Mix the ricotta, cilantro, scallions, jalapeno, lime zest, 1/2 teaspoon salt and black pepper to taste in a medium bowl. Lay out the tortillas and spread one-quarter of the cheese mixture over half of each tortilla, leaving about a 1/2-inch border around the edge. Divide the grilled vegetables among the tortillas and fold tortillas in half. Brush lightly with oil, sprinkle with remaining 1/4 teaspoon salt and grill on both sides until the cheese warms and the outside is golden brown, about 2 minutes.
Place each quesadilla on a plate, scatter with cilantro leaves and serve with lime wedges and salsa, guacamole and sour cream.
- 3 ripe Hass avocados
- 1/4 medium red onion, minced
- 1/4 cup roughly chopped fresh cilantro
- 1 to 2 jalapeno or serrano chiles (with seeds for more heat, without seeds for less), stemmed and minced
- 2 garlic cloves, peeled
- 2 teaspoons kosher salt
- 1/2 cup grape or cherry tomatoes, diced
- Juice of one lime (about 2 tablespoons)
Smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put in a bowl with onion.
Cut the avocados in half, remove the pits, and score the flesh with a knife. Scoop the flesh out of their shells into the bowl with the onion.
Mix the tomatoes, cilantro, chiles, lime juice, and the remaining 1 teaspoon salt with the avocados with a rubber spatula or large fork until just combined, keeping the guacamole chunky. Serve immediately with tortilla chips.
Black Bean Salsa
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 can black beans, drained
- 1 cup frozen corn kernels
- 1/2 cup sundried tomatoes in oil, chopped
- 1/2 cup smoky barbecue sauce (I use less)
- Salt and freshly ground black pepper
Add a turn of EVOO to a skillet and add the onions, garlic and jalapeño pepper; sauté for 2-3 minutes, then add beans and corn to the pan. Stir in chopped tomatoes and barbecue sauce, then season salsa with salt and pepper. Transfer warm salsa to a serving dish.