|Food and Wine's Version|
|Chef Walter Manzke Of Petty Cash LA|
|Petty Cash's Interior|
|The Blender is best reserved for|
the Margaritas recommended to be served
with your Quesadilla.
Recipe for Petty Cash’s Zucchini Quesadilla with Spicy Salsa Rioja.
Active Time: 20 minutes. Total Time: 45 Minutes. Makes 2 10 inch Quesadillas.
1 pound tomatoes, cored and quartered
1 small onion, peeled and quartered
4 garlic cloves
1/4 cup canola oil
6 dried árbol chiles, stemmed
1 chipotle chile in adobo
2 tablespoons apple cider vinegar
1 teaspoon sugar
Kosher salt sprinkled over cheese and salsa rioja
Two 10-inch flour tortillas
1/2 cup shredded Monterey Jack cheese
2 small zucchinis, thinly sliced crosswise
Chopped cilantro and thinly sliced Fresno chiles, for garnish
Preheat the broiler. On a rimmed baking sheet, toss the tomatoes, onion and garlic with 2 tablespoons of the oil. Broil 6 inches from the heat for 20 minutes, or until the tomatoes and onion are softened and nicely charred.
In a skillet, toast the árbol chiles over moderately low heat, stirring, until lightly charred, 3 minutes; transfer to a blender. Add the broiled tomatoes, onion and garlic along with the chipotle chile, vinegar and sugar and puree until smooth. Season the salsa roja with salt.
In a cast-iron skillet, heat 1 tablespoon of the oil. Place one tortilla in the skillet and place the zucchini on top evenly. Top the zucchini with half the cheese. Brush half the the salsa roja over the second tortilla. Cook over moderately high heat until crisp on the bottom, 3 minutes.
Flip the quesadilla, adding the remaining 1 tablespoon of canola oil, and cook until the cheese is melted, 2 minutes. Repeat this process to make the second Quesadilla or cook them in two skillets at the same time. Slice the quesadilla into wedges, transfer to a plate, garnish with the cilantro and Fresno chiles and serve.