Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Thinly slice the mushrooms. Halve, peel, and thinly slice the onion. Grate the monterey jack on the large side of a box grater. Roughly chop the peanuts. Roughly chop the peppers. In a bowl, combine the guacamole and mayonnaise. Taste, then season with salt and pepper if desired.

Meanwhile, to the bowl of cooked zucchini, add the chopped peanuts and chopped peppers. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas with the finished zucchini. Top the quesadillas with the creamy guacamole. Enjoy!

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced mushrooms and sliced onion; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 5 to 6 minutes, or until lightly browned and the chorizo is cooked through. Add 2 tablespoons of water (carefully, as the liquid may splatter) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned; season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Place the tortillas on a work surface. Top one half of each tortilla with the filling, grated monterey jack, and shredded cheese blend. Fold the tortillas in half over the filling. Rinse and wipe out the pan. In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches, add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve each quesadilla.