Finney
Master Chef
Zucchini and Green Onion Quesadillas with Guacamole
from Weber's Recipe of the Week
Grill over Direct/ Medium heat
Guacamole
2 Hass avocados, pitted and skins removed
2 teaspoons fresh lime juice
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 medium green zucchini, ends trimmed
8 medium green onions, white and light green parts only, root ends trimmed
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
2 cups grated Monterey Jack cheese
2 teaspoons minced fresh oregano
2 teaspoons minced fresh cilantro
1 teaspoon minced garlic
4 flour tortillas (10 inches)
To make the guacamole: In a medium bowl, mash the avocado with the back of a fork and immediately add the lime juice; mix well. Add the remaining guacamole ingredients; mix well.
Cut the zucchini lengthwise into slices about 1/3 inch thick. Lightly brush or spray the zucchini slices and green onions with olive oil; season with salt and pepper. Grill the zucchini and green onions over Direct Medium heat until well marked and tender, turning once. The green onions will take 3 to 5 minutes. The zucchini will take 4 to 6 minutes. Remove the green onions and zucchini from the grill and finely chop them.
In a medium bowl, mix the zucchini, green onions, cheese, oregano, cilantro, and garlic.
Place the tortillas on a work surface. Evenly divide the cheese mixture over half of each tortilla, spreading it to within 1/2 inch of the edges. Fold the empty half of each tortilla over the filling, creating a half-circle, and press down firmly. Grill the quesadillas over Direct Medium heat until well marked and the cheese has melted, 3 to 5 minutes, turning once. Allow the quesadillas to cool for a minute or two before cutting into wedges. Serve warm with the guacamole spooned on the top of each wedge.
Makes 4 to 6 servings
from Weber's Recipe of the Week
Grill over Direct/ Medium heat
Guacamole
2 Hass avocados, pitted and skins removed
2 teaspoons fresh lime juice
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 medium green zucchini, ends trimmed
8 medium green onions, white and light green parts only, root ends trimmed
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
2 cups grated Monterey Jack cheese
2 teaspoons minced fresh oregano
2 teaspoons minced fresh cilantro
1 teaspoon minced garlic
4 flour tortillas (10 inches)
To make the guacamole: In a medium bowl, mash the avocado with the back of a fork and immediately add the lime juice; mix well. Add the remaining guacamole ingredients; mix well.
Cut the zucchini lengthwise into slices about 1/3 inch thick. Lightly brush or spray the zucchini slices and green onions with olive oil; season with salt and pepper. Grill the zucchini and green onions over Direct Medium heat until well marked and tender, turning once. The green onions will take 3 to 5 minutes. The zucchini will take 4 to 6 minutes. Remove the green onions and zucchini from the grill and finely chop them.
In a medium bowl, mix the zucchini, green onions, cheese, oregano, cilantro, and garlic.
Place the tortillas on a work surface. Evenly divide the cheese mixture over half of each tortilla, spreading it to within 1/2 inch of the edges. Fold the empty half of each tortilla over the filling, creating a half-circle, and press down firmly. Grill the quesadillas over Direct Medium heat until well marked and the cheese has melted, 3 to 5 minutes, turning once. Allow the quesadillas to cool for a minute or two before cutting into wedges. Serve warm with the guacamole spooned on the top of each wedge.
Makes 4 to 6 servings
