Ingredients and Methods
- 50ml olive oil
- 6 cloves of garlic finely sliced
- 1 brown onions finely sliced
- 2 jalapenos chilies
- 200g peeled & deseeded very ripe tomato flesh chopped or 2 tins of chopped Italian branded tomatoes
- 2 tbspns cabernet vinegar
- 1 tbspn sugar
- A glass of fruity white wine
- 250ml vegetable stock
- 1 bunch of oregano leaves coarsely chopped
- 1 bunch of mint leaves coarsely chopped
- 300g sliced zucchini flowers
- 100g zuchinni sliced
- 50g pitted manzanilla olives
- 3 lemons zested
- Salt & freshly milled pepper
- 50ml extra virgin olive oil
- 250g ricotta
- Large Tortillas
- Grated mozzarella or jack cheese
- Cooked Sweet corn kernels
- Cooked fresh peas
- 1 clove of garlic finely chopped
- 1 bunch of Chopped mint
- 200ml sour cream & seasoning
- 100g coarsely crumbled salted ricotta
1. In a wide heavy-bottom casserole heat olive oil, add garlic, Jalapenos & fry until they begin to caramelise, now add finely sliced onions & cook together until they begin to collapse & cover with a lid, reduce the heat & cook for 10 mins slowly.
2. Add tomatoes then add vinegar, sugar, white wine & stock, cover with the lid once more, bring to the boil, stir in herbs & olives, season to taste, add olive oil, remove from heat, In a wide frying hot pan add a little oil quickly sear all over season well then combine with the rich sauce, warm gently to soften the Zucchini's, then allow to cool then combine with the ricotta & seasoning.
To Assemble & Serve
1. Spread a 1 inch layer of Zucchini filling on the surface of the tortillas.
2. Sprinkle with cheese & fold over.
3. Pre heat a oven to 180 degrees.
4. Brush each Quesadilla with olive oil then gently sear till nicely coloured in a non-stick pan on both sides transfer to a baking tray Bake for 5 mins
4. To serve sprinkle with cooked peas, corn, then drizzle with lashings of crema & a healthy sprinkle of slated ricotta.