Zucchini Cheddar Tortilla Melts
with Caramelized Onion & an Apple Salad
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(ContainsSoy, Wheat)½ cup
Cheddar Cheese
(ContainsMilk)¼ cup
Monterey Jack Cheese
(ContainsMilk)Not included in your delivery
1 tablespoon
Cooking Oil
Kosher Salt
Pepper
1 teaspoon
Olive Oil
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.
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.
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.
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.
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.
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.