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Passover Recipes
Matzo Vegetable Quesadillas
Source: "The Classic Catering
People," by Amy Bernstein.
INGREDIENTS
8 prepared matzo, trimmed into circles
2 cloves garlic
1 tablespoon canola oil
4 oz red peppers diced medium
4 oz onion diced medium
2 oz sliced black olives
4 oz zucchini diced medium
4 oz diced tomatoes
4 oz black beans
4 oz shredded Monterey jack cheese
4 oz fresh corn (optional)
1/2 teaspoon salt
1 teaspoon Mexican chili powder
melted butter for brushing
vegetable cooking spray
Yield: 24 pieces.
PREPARATION
1. Heat oil in skillet over medium heat and add garlic. When
softened, add onions and red peppers. When those are softened,
add zucchini. Saute until zucchini is just softened. Add salt
and chili powder. Remove from heat and cool. Mix in tomatoes,
black beans, Monterey jack cheese, and corn (if using).
2. Melt butter and brush one side of matzo
circle. Turn circle over and put 1/2 cup quesadilla filling
onto one side of matzo circle, fold matzo over filling forming
a half circle. Repeat for remaining matzo circles.
3. Spray large non-stick skillet with cooking
spray, and place over medium heat. Place 2 quesadillas in skillet
and turn over when browned on one side. Flip, and brown the
other side. Remove from pan when both sides are brown. Cut each
quesadilla into 3 wedges and serve with salsa.
