Spicy Vegetable Quesadillas

with Guacamole & Dressed Zucchini

40 MIN

14 SmartPoints®

2 Servings

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From the Test Kitchen

We’re filling these rich, hearty quesadillas with monterey jack cheese and tender vegetables sautéed in a fiery paste made from chipotle chiles, which are simply dried, smoked jalapeños. It’s all complete with a classic topping of zesty guacamole and a sprinkle of cotija cheese.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Nutrition

PER SERVING
Calories

460 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Flour Tortillas
1 Sweet Onion
1 Zucchini
4 oz Cremini Mushrooms
1 Lime
2 tsps Chipotle Chile Paste
2 oz Shredded Monterey Jack Cheese
2 Tbsps Grated Cotija Cheese
½ oz Sweet Piquante Peppers
¼ cup Guacamole

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

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. Combine in a bowl. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime. Roughly chop the peppers. In a bowl, combine the guacamole, lime zest, and the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.

2 Cook the zucchini:

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

3 Cook the mushrooms & onion:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced mushrooms and onion; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. 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.

4 Assemble & cook the quesadillas:

Place the tortillas on a work surface. Top one half of each tortilla with the monterey jack and cooked onion and mushrooms. Fold the tortillas in half over the filling. Rinse and wipe out the same pan; add 2 teaspoons of olive oil and heat on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted. Transfer to a cutting board and immediately season with salt. Carefully halve each cooked quesadilla.

5 Finish the zucchini & serve your dish:

While the quesadillas cook, to the bowl of cooked zucchini, add the chopped peppers, the juice of the remaining lime wedges, and half the cotija. 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 prepared guacamole. Garnish with the remaining cotija. Enjoy!