Today: Aaron Sanchez Zucchini Quesadillas Recipe & Mexican Brownies

Today’s Kitchen: Aaron Sanchez

Aaron Sanchez shared Mexican-style party meal ideas, like Zucchini Quesadillas and Mexican Brownies. The Cooking Channel host also prepared Chicken Tostadas with fresh salsa.

Today Show: Aaron Sanchez Zucchini Quesadillas Recipe Ingredients

“This is one of the first things I learned to make as a kid,” Aaron Sanchez said of quesadillas. He said that flour tortillas are always the best choice. Poblanos are mild, and you can go nuts with the filling ideas for your quesadillas.

• 4 oz shredded Queso Quesadilla Cheese
• 1 diced Onion
• 1 roasted, peeled, seeded, diced Poblano Pepper
• 1/2 cup Chicken Stock
• 1 clove minced Garlic
• 2 cups sliced Zucchini
• 3 sprigs chopped Cilantro
• 4 10” Flour Tortillas
• Olive Oil
• Salt & Pepper

Aaron Sanchez: Today Show Zucchini Quesadillas Recipe Directions

1. Heat olive oil in a saute pan with garlic and onion. Add roasted poblanos and cook five minutes.
2. Next, mix in zucchini and use chicken stock to deglaze the pan.
3. Add cilantro and cook for five minutes; salt and pepper.
4. Remove from heat and reserve.
5. Place two tortillas on a prep surface. Divide cheese between them equally.
6. Spread 1/2 the filling over each cheese layer.
7. Place the other tortillas on top and transfer to a lightly oiled griddle or saute pan.
8. Cook quesadillas for three minutes per side.
9. Once cooked and gooey, remove the quesadillas and cut them into serving size pieces.

Today Show: Aaron Sanchez Mexican Brownies Recipe Ingredients

These Mexican Brownies combine chocolate with Chile De Arbol for a sweet and spicy combination.

• 2 sticks Unsalted Butter
• 4 Eggs
• 2/3 cup Unsweetened Cocoa Powder
• 1 tsp ground Mexican Cinnamon
• 2 cups Sugar
• 2 tsp Vanilla Extract
• 1 cup Flour
• 1/4 tsp Pequin Chili Powder
• 1/2 tsp Baking Powder
• 1/2 tsp Kosher Salt

Aaron Sanchez: Today Show Mexican Brownies Recipe Directions

1. Preheat the oven at 350 F and prepare a 9”x13” baking dish with overhanging parchment paper. Press paper into the pan corners and grease with extra butter.
2. Melt two sticks of butter on medium low in a saucepan. Take off heat and let cool.
3. Combine sugar with vanilla and eggs. Add this to the saucepan and stir using a wooden spoon.
4. Stir in cocoa, cinnamon, chili powder, flour, baking powder, and salt until smooth.
5. Spread batter into the pan and bake about 20-25 minutes, until the tines of a fork come out clean.
6. Let the pan cool on a rack. Then lift the brownies out using parchment paper.