Look for a thick tortilla; it will hold up better in the cooking. If the tortillas are more fragile they may need to be doubled up - 2 per taco. Makes 4 tacos. Serves 2.
Recipe courtesy: simplyrecipes.com
- Olive oil
- 1 c of roughly chopped zucchini or summer squash
- ½ medium onion, chopped
- 1 garlic clove, chopped
- 1 large fresh mild green chile (Anaheim or Hatch), seeds and stem discarded, chopped
- ½ fresh jalapeño chile pepper, seeds and stem discarded, minced
- Salt to taste
- Pinch of ground cumin
- Pinch of ground oregano
- 1 small to medium tomato, chopped
- 4 corn tortillas
- 4 slices cheddar cheese
- ¼ cup crumbled Mexican cotija cheese (a salty, crumbly cheese, you can substitute quesa fresca or feta)
- A few sprigs of fresh cilantro, torn
Other possible additions fillings/toppings:
- kidney beans
- fresh diced onions
- sour cream
Heat oil in a large sauté pan on medium high heat. Add the zucchini, onions, garlic, green chiles, and jalapeño to the pan. Sprinkle with salt and cumin. Stir to coat the vegetables with the oil in the pan. Spread the veggies out in the pan and then stir only occasionally, until they are all lightly browned. Stir in the chopped tomatoes and oregano, lower the heat to low. Let gently cook for several minutes while preparing the tortillas.
Heat up the tortillas to soften them and melt the cheese. This can be done on the stove top, preferably in a cast iron pan, or in a microwave.
Preparing tortillas on the stove-top
Heat olive oil (or other vegetable oil) in a large cast iron frying pan, on medium high. Add a tortilla to the pan. Let the tortilla heat until it develops little bubbles of air pockets. Place a piece of cheddar cheese on one side of the tortilla and fold. Heat until cheese is melted and remove.
Preparing tortillas in the microwave
Place two tortillas on a paper towel in the microwave. Cook on high heat for 20 seconds per tortilla. The tortillas should develop air pockets. Place a slice of cheese on one side of each tortilla and fold. Cook for an additional 10 seconds per tortilla or until the cheese is melted.
Open the tacos and spoon some of the cooked veggie filling into them. Sprinkle on chopped cilantro and crumbled cotija cheese. Serve immediately.