What You'll Need:

  • 2 tablespoons olive oil
  • 1 small onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 small summer squash, thinly sliced
  • 2 small zucchini, thinly sliced
  • 1 teaspoon cumin, ground
  • ½ teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • Salt and pepper
  • 8 flour or 16 corn tortillas
  • 2 ounces Jack or fresh mozzarella cheese
  • Optional: 1 small chili pepper, minced


Heat a large saute pan over medium high heat. Add enough olive oil to coat the bottom of the pan. Add the onion, squash, zucchini, and chili if using. Saute, stirring occasionally until very soft and starting to brown, about 7 minutes. Add the garlic and saute 1 more minute. Sprinkle with salt and pepper, cumin, oregano, and smoked paprika. Taste and reseason. Remove from the heat.

Heat an iron skillet or griddle to about 350 to 375 degrees. Place a tortilla on the griddle (use 1 for flour and keep a second one ready if using corn). Flip over and add cheese and vegetable mixture to half of flour or all of corn. Add another sprinkle of cheese, using about ¼ total. Flip over half of tortilla and press if you have flour tortillas, add the second for corn. Allow to toast until crispy, heat through and melt cheese, about 5 minutes. Flip over and let toast on the second side. Remove to a cutting board and heat the rest of your quesadillas.

Cut into halves or quarters and serve with salsa, sour cream or crema, and avocado or guacamole.