6/27/14

Vegetable Quesadillas


It’s time for those delicious summer vegetable to start hitting our shelves.  Zucchini,  yellow squash and bell peppers are some of my favorites!  Luckily, I was given this recipe by one of my mentors back when I was in college.  This recipe is inexpensive, delicious, and easy to make (no need to turn on that oven in the middle of a hot summer day).  So, it quickly became one of my favorite things to make for dinner.  I think you’ll enjoy it, too!

Here are a few of the ingredients you will need (in my excitement to make these, I forgot to take a picture of the mushrooms, cheese and tortillas):


 After slicing all of the vegetables, sauté them with the Tabasco sauce, salt, and pepper.


Build your quesadillas (see recipe below); cook over medium heat.  I was busy trying to take pictures and let these get “extra” brown!  Watch them closely... they just take a few minutes on each side!
 

Vegetable Quesadillas

1 yellow squash, thinly sliced

1 zucchini, thinly sliced

8 oz. sliced mushrooms

1 small onion, sliced

1 tsp. salt

½ tsp. pepper

1 tsp. Tabasco Sauce

2 cups shredded 2% Milk sharp cheddar cheese

10 tortillas (see here for ideas on a variety of tortillas)

1.       In a large skillet coated with cooking spray, sauté all the vegetables with seasonings.  Cook until tender; remove from skillet.  Wipe skillet clean.

2.       Place 2 tablespoons cheese on half of tortilla; top with a spoonful of vegetable mixtures and top with additional 2 tablespoons of cheese.  Fold tortilla over filling. 

3.       Re-coat skillet with cooking spray and place over medium heat.  Place quesadilla on heated skillet for 3-5 minutes on each side or until lightly browned.  Serve immediately. 

4.       Repeat steps 2 and 3 for the remaining ingredients.  Enjoy!

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