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, 1/2 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.