Lunch! Zucchini Quesadillas

I make tortillas about 4 times a week. They are quicker to make than bread, so we eat them a lot. We make burritos about just about anything- eggs, cheese, apples and cheese, peanut butter, pizza, etc....Yesterday I tried out zucchini quesadillas for lunch. They went over amazingly well. Cale who won't eat raw zucchini gobbled his up, Rylan who will eat raw ate most of his, Lakin picked at it....but he didn't eat much of anything yesterday, even things he normally likes, and Cohen ate about half...which is more than I can say about his like for plain cheese or egg burritos.


I posted my tortilla recipe once before, but I've changed it, and finally reached one I really like, and one that reheats well.

Flour Tortillas

2 cups flour
~1 tsp of paking powder
dash salt
2 T butter
3/4 cup milk
honey (maybe 1 tsp- 1 T)

Heat the milk, honey and butter together until butter melts. I do this in the microwave...you can do it on the stovetop too. Combine all the dry ingredients into a mixing bowl. I ues my stand mixer with the dough hook attached. Turn the mixer on low and slowly add the milk, butter and honey mixture. Allow to mix until a dough ball forms. Depending on the humidity you may have to add more liquid, I usually just add a little water at a time until the dough is formed. Cover with plastic wrap and let rest for 20 minutes. Cut into 10-12 pieces and cover and rest for another 10 minutes.

Preheat a large skillet on medium heat. On a wooden cutting board that is lightly floured roll a tortilla until the desired size is reached....6-8 in diameter. Flip a couple times while rolling to prevent sticking. Cook on one side for about a 30-60 sec until bubbles start to form, flip and cook an additional 30 sec on the other side. While they are cooking, roll the next tortilla out. Once you get used to it you'll get a good rhythm down. I can do about a dozen in 15 minutes. Keep the cooked tortillas between towels while the rest are cooking. This recipe doubles (or triples) easily and keeps well in the freezer.

Now for the filling....

First you need a zucchini- or 2. And an onion. I used a tiny little onion from the garden, but I am sure most people would use more...you can throw corn or peppers in there too if you want. Chop them up and saute them in butter for a few minutes. Sprinkle the tortillas with cheese- 1/4 to 1/2 cup each- and top with the sauteed vegetables. My salsa loving kids requested that I put salsa in before they baked too. You can either fold the tortillas in half to cook or place one over another. You also have a choice of baking them in the oven- at about 325 for 5-10 minutes- or cooking in the same skillet you cooked the tortillas and vegetables in....flipping halfway through. Oven baking will produce a little bit crunchier tortilla, but both are good...and pan cooking keeps the dishes to a minimum.

Cut in wedges, eat and enjoy!