This is a great dinner for a summer night when it’s just too hot to eat anything huge and heavy. Or a fancy party snack! It’s just veggies, cheese and flavour; light, simple and satisfying!
I took some veggies that were laying around – peppers, zucchini, corn and sautéed them with garlic and a few other spices for a few minutes on a high, hot heat. This just seared them a bit, so they kept a bit of crispness. Nothing worse than soggy veggies 😦
So, just lay a tortilla flat and top with cheddar cheese and a few scoops of the veggie mixture. Heat a frying pan up on medium heat, add some butter and let it get sizzly. Then, add the tortilla and top with more cheese and a second tortilla on top. If you cover this with a lid for a few minutes, you will ensure maximum cheese melty-ness. This particular trait is essential if you’re looking for a high quality quesadilla!
When the cheese is melted and the tortillas are crispy (don’t forget to flip once the first tortilla is golden brown), chop into sections and serve with sour cream. 🙂 Bring a fork to clean up the extra filling!
Veggie Quesadillas Recipe
4 tbsp olive oil, divided
4 big cloves garlic, minced
1-2 tsp dried vegetable seasoning
1/2 tsp onion salt
Salt and fresh ground pepper to taste
2 cups assorted veggies, chopped (sweet peppers, zucchini, corn, tomatoes, etc.)
¾ cup black beans (optional)
1 cup shredded old cheddar cheese
8 Tortillas (Flour and corn both work)
Sour cream for dipping
- Stir together 2 tbsp olive oil, vegetable seasoning, onion salt and salt and pepper.
- Mix together vegetables and black beans, and stir in olive oil mixture.
- Heat remaining 2 tbsp olive oil in a frying pan until hot and add garlic. Cook on medium heat until golden brown and intoxicatingly aromatic. Throw veggies in, and turn heat up to high. Cook for 3 minutes, stirring pretty regularly to avoid burning. But don’t be afraid of a little delicious charring! Remove mixture to a bowl.
- In same frying pan, add cooking spray or a bit more olive oil and heat. Add one flour tortilla, a handful of cheese, and a few scoops of the veggie filling. Then add some more cheese and another tortilla. Cover the frying pan with a lid to allow the cheese to melt fully.
- When bottom tortilla is golden brown, flip and cook the second tortilla until it is golden brown as well.
- Remove to cutting board and cut into sections.
- Serve with sour cream and guacamole for dipping!