Vegetable Quesadillas

[Guest guest]

This is a very forgiving recipe. Substitute the veggie you like most for any

of these can easily be changed out to make this.

 

Eggplant diced up, fresh corn cut off the cob, roasted peppers, sundried

tomatoes or fresh diced up tomatoes are a few ideas. Great for stop in

visitors near dinner. Takes no time to make it up. You can brown these in a

dry skillet on the stove top instead of in the oven, if you wish.

 

Enjoy,

 

Judy

 

 

 

Vegetable Quesadillas

 

 

 

a.. 1 zucchini, cubed

b.. 1 head fresh broccoli, chopped

c.. 1 red bell pepper, chopped

d.. 1 carrot, chopped

e.. 1 yellow onion, chopped

f.. 4 small button mushrooms, chopped

g.. 4 (10 inch) flour tortillas

h.. 1/2 cup shredded sharp Cheddar cheese

i.. 1/2 cup shredded Monterey Jack cheese

j.. 3 c. of fresh spinach leaves

Fresh Cilantro - optional

 

 

 

Preheat oven to broil. Line a baking sheet with aluminum foil.

 

 

 

 

 

 

 

Place zucchini, broccoli, bell pepper, carrot, onions, spinach and mushrooms in

a large bowl, sprinkle with a little water and spray with a baking spray. Add a

little garlic salt and toss well with your hands. Cover the bowl with a dinner

plate using it as a lid. Cook in a microwave oven until tender but still firm,

about 6 minutes. Drain.

 

 

 

Place two tortillas, side by side, on the prepared baking sheet. On each

tortilla layer cheddar cheese, sprinkle with coarsly chopped cilantro,

vegetables, then Monterey jack cheese. Top each with another tortilla.

 

Place under the broiler and cook until lightly browned. Carefully turn tortillas

and cook on the other side until lightly browned.

 

 

 

 

 

 

 

[Guest guest]

I love spinach in quesadillas! The Grit in Athens makes one with just spinach

and corn. Yum!

 

Cyndy in GA