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Zucchini Cheddar Tortilla Melts

Zucchini Cheddar Tortilla Melts

with Caramelized Onion & an Apple Salad

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Move over quesadillas. These days, we’re all about tortilla melts! In all seriousness, though, our newest culinary invention is really just a spin on its south of the border cousin. Similarly, our tortilla melts are golden and crispy on the outside and packed with flavor (and cheese). Inside, there’s a savory zucchini and onion mixture, plus cheddar and Monterey Jack. It’s drizzled with lemony crema and served alongside an apple-studded salad. Prepare to melt!

Tags:VeggieCalorie Smart
Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

1 unit

Lemon

1 unit

Apple

1 unit

Zucchini

4 tablespoon

Sour Cream

(ContainsMilk)

1 tablespoon

Fry Seasoning

2 ounce

Mixed Greens

1 unit

Mushroom Stock Concentrate

2 unit

Flour Tortillas

(ContainsWheat)

½ cup

Cheddar Cheese

(ContainsMilk)

¼ cup

Monterey Jack Cheese

(ContainsMilk)

Not included in your delivery

1 tablespoon

Cooking Oil

Salt

Pepper

1 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories660 kcal
Fat37 g
Saturated Fat16 g
Carbohydrate69 g
Sugar20 g
Dietary Fiber8 g
Protein18 g
Cholesterol60 mg
Sodium1000 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Large Bowl
Small Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Wash and dry produce. Halve, peel, and thinly slice onion. Heat a drizzle of oil in a large pan over medium heat. Add onion; season with salt and pepper. Cook, stirring occasionally, until softened, 7-9 minutes. TIP: Lower heat and add a splash of water if onion begins to brown too quickly.

2

While onion cooks, halve lemon. Halve, core, and thinly slice apple. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. In a small bowl, combine sour cream, ½ tsp Fry Seasoning (1 tsp for 4 servings), and a squeeze of lemon juice to taste; season with salt and pepper. (You’ll use the rest of the Fry Seasoning in the next step.) In a large bowl, toss apple and mixed greens with a drizzle of olive oil and a squeeze of lemon juice to taste. Season with salt and pepper.

3

Once onion is softened, add zucchini and a drizzle of oil to pan. Cook, stirring occasionally, until onion is caramelized and zucchini is tender, 3-4 minutes. Season with salt, pepper, and remaining Fry Seasoning. Add stock concentrate and 2 TBSP water (4 TBSP for 4 servings). Cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper. TIP: For an extra-rich filling, stir in 1 TBSP butter (2 TBSP for 4). Turn off heat; transfer filling to a plate. Wipe out pan.

4

Place tortillas on a clean work surface. Evenly sprinkle with cheddar, then top with zucchini filling and Monterey Jack. Fold tortillas in half to create tortilla melts.

5

Heat a drizzle of oil in pan used for filling over medium-high heat. Add tortilla melts and cook until golden brown on the first side, 1-2 minutes. Flip and cook 1 minute more. TIP: Depending on the size of your pan, you may need to work in batches. Transfer to a paper-towel-lined plate.

6

Transfer tortilla melts to a cutting board; cut into three wedges each. Divide tortilla melts and salad between plates. Serve with crema on the side for dipping.