Veggie Quesadillas

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    • #336151

      1 1/2 tablespoons evoo
      1 onion-diced/sliced
      2-3 cups mixed fresh veggies-diced/sliced (bell peppers,
      mushrooms, zucchini, yellow squash, broccoli, etc.)
      1 teaspoon chili powder
      Juice from one lime
      s and p-to taste
      2 cups Monterey Jack cheese-grated
      8 tortillas-flour or whole wheat
      Butter for cooking
      Optional toppings: sour cream, avocado, cilantro, hot peppers, salsa

      1. Heat oil in a medium skillet over medium heat.
      2. Throw in the diced onions and veggies and cook for 4 or 5 minutes
      until tender.
      3. Add the chili powder, lime juice and salt to the veggie mix.
      4. Heat large skillet or griddle to 375 degrees over medium heat.
      5. In a large bowl mix together the veggies and grated cheese.
      Spread a thin layer of the mixture on four of the tortillas and then top
      them with the other four.
      6. Melt a little butter on the griddle or in the pan.
      Cook the quesadillas for several minutes until the bottom starts to brown.
      (Can add a little dab of butter on the top).
      Once it browns, flip and repeat on the other side until lightly browned.
      7. Let the quesadilla cool for a few minutes before cutting for the best

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