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Apr 24, 2024Spanish Saffron Trenette Paella
Ingredients:
One small zucchini, sliced lengthwise into 1/4 inch thick slices
One red, orange and or yellow bell pepper
One sweet onion sliced into 1/4 inch thick rounds
Optional items Portabella mushroom, asparagus, yellow squash, chopped into 1/4 inch thick slices.
1 1/2 cups freshly grated pepper jack cheese
1 1/2 cups freshly grated mozzarella cheese
1 pack of tortillas
Terrapin Ridge Farms Buffalo Ranch for serving.
1 cup cooked chicken (or shrimp if desired)
Directions:
Heat to 400°F, wash and slice all vegetables range on a baking sheet in a single layer then drizzle with olive oil and season with salt and pepper. Roast vegetables until tender 10 to 15 minutes tossing halfway through. Assemble each quesadilla by dividing the vegetables, chicken and cheese evenly between the tortillas on one half. Add a little drizzle of buffalo ranch sauce. Fold over the top to create a half round. Lightly oil a cast-iron or griddle pan on medium high heat then place the tortilla on it. Cook each tortilla approximately three minutes on each side until the tortilla is toasted and crispy and the cheese has completely melted. Cut the tortillas into triangles arrange on a platter and drizzle with buffalo ranch. Enjoy!
Recipe and photos courtesy of Terrapin Ridge Farms
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