Course any time, Appetizer, lunch, Main Course, Snack, supper, tapas
Cuisine Latin American, Mexican
Ingredients
Any number offlour or corn tortillas
1large white onion
2cloves ofgarlic
1largecourgette
1largered pepper
1largegreen pepper
a smallteacup-full ofhulled green punpkin seeds
1-2tbsprunny honey
1-2tbspModena balsamic vinegar
5-6salted caperssoaked in water for 1 hour + to remove the salt
salt and pepper to taste
Instructions
desalt the capers by soaking in a little water for at least an hour and preferrably overnight
Toast the pumpkin seeds on a dry skillet or heavy-based pan until very lightly browned and aromatic
Allow them to cool for a few minutes and roughly crush in a mortar and pestle, Set them aside
Thickly slice the onions, finely chop the garlic, cut the courgette obliquely into thick slices, cut off the stalk and deseed the capsicum, then slice them thickly
Heat enough oil to just cover a large heavy-based frying pan
Start with the onions. Sautée them on a low to medium heat, making sure they don't burn while you soften them. After about 10 minutes make a well in the centre, add the balsamic and allow it to completely evaporate.
Sir in the drained and finely chopped capers and toss for a couple of minutes
Add the courgettes and capsicums and saute for 5 minutes. Add the honey and toss (sauté) the vegetables to coat them. Add a tiny amount of water, season with salt and pepper. Cover with a well-fitting lid and cook on a low heat for just a couple of minutes until tender but still firm
Sprinkle on the pumpkin seeds
Notes
Assemble your quesadillas by filling and folding flour or corn tortillas, or put warm tortillas and filling on the table and let your guests make their own.Serve with a spicy tomato salsa or pico de gallo, beans, a simple green salad and agua de limón or a cold beer