Cheesy Quesadilla on Mexi Zucchini Crust

Pam Zink

Stay in touch with the familiar flavors of Mexican food by partnering our Mexi Zucchini crust with a soft cheese of your choice. Once this low-effort, high-reward dish touches your tongue, you’ll forget your tortilla cravings in a heartbeat.

To make: Pan cook a Mexi Zucchini Crust on medium heat in a nonstick skillet. Flip and add Colby Jack cheese to the entire crust. When the cheese has just started to stick, add meat to half the crust (if desired), fold over in half, press down, and cook until medium brown. Serve with salsa and sour cream.

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