Quesadillas

Ingredients(for 1 large quesadilla (about 8-inch tortilla with filling))

• 4 Corn tortillas (tortillas de maíz)
• 1 cup, shredded Reduced-fat Oaxaca cheese (queso Oaxaca)
• 1 cup, chopped Fresh spinach (espinaca fresca)
• 1/2 cup, thinly sliced Zucchini (calabacita)
• 1/4 cup, finely chopped White onion (cebolla blanca)
• 2 tablespoons, chopped Fresh epazote leaves (optional, for authentic flavor) - optional
• 1 teaspoon Extra-virgin olive oil (for brushing)
• 1/4 teaspoon Salt
• 1/4 cup Fresh salsa (for serving) - optional
• 1/2 avocado Avocado slices (for serving) - optional

Instructions

1. 1

   Prepare all the vegetables. Finely chop the spinach, thinly slice the zucchini, and finely dice the onion. If using epazote, chop it as well.

   5 minutes

   Use fresh, local vegetables for best flavor and nutrition.

2. 2

   Heat a nonstick skillet over medium heat. Add the olive oil and sauté the onion until translucent, about 2 minutes. Add the zucchini and spinach, cooking for another 2-3 minutes until just tender. Sprinkle in the epazote and salt, stir, and remove from heat.

   5 minutes

   Do not overcook the vegetables to preserve their nutrients and texture.

3. 3

   Lay the corn tortillas on a clean surface. Divide the sautéed vegetable mixture and shredded Oaxaca cheese evenly among two tortillas. Top each with a second tortilla to form a sandwich.

   3 minutes

   For even cheese melting, spread ingredients evenly to the edges.

4. 4

   Wipe the skillet clean and return to medium heat. Place a quesadilla in the skillet and cook for 2-3 minutes per side, pressing gently with a spatula, until golden and cheese is melted. Repeat with the second quesadilla.

   8 minutes

   Use minimal oil and medium heat for a crisp exterior without excess fat.