Crispy Zucchini Cheddar Tortilla Melts with Caramelized Onion and Apple Salad

These crispy tortilla melts are a delightful twist on the classic quesadilla. Golden and crunchy on the outside, they’re filled with a savory mixture of zucchini and caramelized onions, plus a blend of cheddar and Monterey Jack cheese. A drizzle of lemony crema and a side of apple-studded salad complete the dish, making it a satisfying and flavorful meal.

Perfect for a quick weeknight dinner, this recipe comes together in just 30 minutes. The combination of melted cheese, tender vegetables and fresh salad creates a balanced plate that’s sure to become a favorite.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, combine sour cream, lemon juice and a pinch of salt. Set aside.
2. Heat 1 tablespoon cooking oil in a large skillet over medium heat. Add sliced onion and cook, stirring occasionally, until softened and golden, about 8-10 minutes. Season with salt and pepper.
3. Add sliced zucchini and fry seasoning to the skillet. Cook for 2-3 minutes until zucchini is tender. Stir in mushroom stock concentrate and cook for 1 minute more. Transfer mixture to a bowl and wipe skillet clean.
4. Return skillet to medium heat. Place one tortilla in the skillet. Sprinkle half of the cheddar and Monterey Jack cheese on one half of the tortilla. Top with half of the zucchini-onion mixture. Fold the other half over and press gently. Cook until golden and crispy, about 2-3 minutes per side. Repeat with remaining tortilla and filling.
5. In a large bowl, toss mixed greens and apple slices with olive oil, salt and pepper.
6. Serve each tortilla melt with a side of apple salad and a drizzle of the lemony crema.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they may be smaller and less pliable. Adjust cooking time as needed.

How do I store leftovers?

Store leftover tortilla melts and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the melts in a skillet to restore crispiness.

Can I make this vegetarian?

Yes, this recipe is already vegetarian. For a vegan version, use dairy-free cheese and sour cream substitutes.