Why This Recipe Works

For the most delicious zucchini quesadillas, we sautéed the zucchini with garlic and cumin to give it great flavor and the perfect crisp-tender texture. We kept the tortillas crisp by lightly toasting them in a dry skillet. Then we filled the quesadillas with the zucchini, Monterey Jack cheese for its gooey meltability, queso fresco for its salty tang, and pickled jalapeños for a little briny kick. We lightly coated the filled tortillas with oil and returned them to the skillet until they were well browned and the cheese was fully melted. Use a light hand when seasoning with kosher salt, as the cheese itself is rather salty. Let the quesadillas cool slightly before cutting and serving them; straight from the skillet, the cheese is molten and will ooze out.

Before You Begin

Serve with salsa, guacamole, and/or sour cream.

Instructions

Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add zucchini, salt, and pepper and cook, stirring occasionally, until zucchini is browned and tender, 5 to 7 minutes. Add garlic and cumin and cook until fragrant, about 30 seconds. Transfer to bowl. Wipe skillet clean with paper towels.

Heat now-empty skillet over medium heat until hot, about 2 minutes. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer. Transfer tortilla to cutting board. Repeat to toast second tortilla while assembling first quesadilla.

Sprinkle half of zucchini, half of Monterey Jack, half of queso fresco, and half of jalapeños over half of tortilla, leaving ½-inch border around edge. Fold other tortilla half over top and press to flatten. Brush surface generously with oil, sprinkle lightly with kosher salt, and set aside. Repeat to assemble second quesadilla.

Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush tops with oil and sprinkle lightly with kosher salt. Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer. Transfer quesadillas to cutting board. Let cool at least 3 minutes, then slice each quesadilla in half and serve.