Quick-Pickled Zucchini and Red Onion Salsa Quesadillas

1. 1

   In a nonreactive bowl stir together the zucchini, onion, lime juice, chile, and salt.

2. 2

   Cover the bowl and let sit at room temperature for 2-3 hours.

3. 3

   When the red onions are bright pink, drain and squeeze out as much of the pickling liquid as possible and set aside.

4. 4

   In a non-stick skillet, heat 1/2 teaspoon of the oil.

5. 5

   Place one tortilla in the skillet and sprinkle 1/4 cup of grated cheese evenly over the top.

6. 6

   Scatter a 1/4 cup of the pickled zucchini and onion mixture over the first layer of cheese and then sprinkle with another 1/4 cup cheese.

7. 7

   Top the quesadilla with the second tortilla and cook over moderately high-heat until crisp on the bottom, about 3 minutes.

8. 8

   Carefully flip it over and cook on the second side for another 2-3 minutes, until cheese is melted and both sides are golden.

9. 9

   Repeat with the remaining oil to make the second quesadilla.

10. 10

    Slice into wedges, transfer to plates and top with the leftover salsa.

11. 11

    Serve right away.

* Per serving · 4 servings · Values may vary.