Yum!

I wonder if anyone can tell that I've been bored lately. This is the second day IN A ROW that I've managed to post and who knows, I might walk on the wild side and post again later tonight. Now that I'm happier, it's easier to post things that don't make my (2) readers freak out and think that something is going wrong in my head....

Anyway, tried out another new recipe and both sister and I agree that it's fabulous. Very tasty and perfect for those of you who have way too much zucchini to use. So here goes, my first actual recipe that I've posted on this here blog:

Chile and Zucchini Quesadillas

2 ancho or pasilla peppers, or 1 tsp chili powder
1 Tbsp olive oil
1 large garlic clove, minced
1 small zucchini, sliced into 1/4 rounds (I used 2 zucchinis)
s&p to taste
4 ounces Monterey Jack cheese, grated
2 12-inch flour tortillas
2 Tbsp sour cream
Your favorite hot sauce

1. If you're using ancho or pasilla peppers, soak them in hot water for 30 minutes. Then drain them, seed them, and chop them fine.

2. Heat 1 Tbsp of the olive oil in a large skillet over medium heat. add the garlic and the zucchini. Sprinkle with salt, pepper, and the chili powder, if you're using it. Saute the zucchini, stirring often, until it softens, about 5 minutes. Transfer the zucchini to a plate.

3. In the same skillet over medium heat, heat 1/2 Tbsp oil. Add one tortilla. Sprinkle the cheese and chopped chiles, if you're using them, evenly over the tortilla. cook until the tortilla crisps and the cheese melts, about 3 to 4 minutes. Place the zucchini rounds on the cheese, then top with the second tortilla. Slide the quesadilla from the skillet onto a plate, and invert it onto a second plate. Add the remaining oil to the skillter, then slide the flipped quesadilla back into the skillet. Let the quesadilla brown well on the flip side for 3 to 4 minutes.

4. Remove the quesadilla to a cutting board, and slice it into quarters. Place two pieces on a each plate, top them with sour cream, and pass the hot sauce.

*** This will serve two.

Now, I have made this twice (had to get rid of the cheese, ya know?). The first time I used cayenne pepper because we were out of chili pepper. I LOVED it but sister spend a lot of time fanning her fried taste buds and blowing her nose. The second time, I used chili powder and she liked that much better so pick your poisen and know that you have options.

Buen provecho!

***This recipe was taken from the fabulous book Vegetarian Planet by Didi Emmons. Absolutely love this cookbook and would steal it from sister if I thought that she wouldn't notice ;-)