Sunday, May 5, 2013

Vegetarian Quesadillas

Editor's note: I have such a backlog of "foodie photos" that I'm going to try to get some of them up here in between my usual travel or academia-themed posts. Here is Saturday's dinner--a homemade first for us--quesadillas. To fit in with our other meals (including the fact that we had ground beef burritos last week), I decided to cobble together some recipes online for "roasted vegetable quesadillas" as follows.

I told DH last night that I would eat just about anything if it were spread with this guacamole.

Heat oven to 400F. Wash and chop medium potato into thin quarter-rounds. Toss in olive oil, salt/pepper, garlic powder, and oregano. Roast 10-15 minutes. (Remove from oven once golden brown.)

Meanwhile wash and chop bell peppers and zucchini. I used parts of each and ended up with a small bowlful—maybe three cups’ worth? These I also tossed in the olive oil mixture, but you could skip that step. (I wasn't sure whether I was going to saute them or not; I choose to cook them in the tortillas to prevent them from getting mushy.) 

Grate cheese. (We had a cheddar from our favorite, the locally owned Cheese & Crackers).

Melt some butter in a pan and start to warm the first tortilla—flipping a few times—until it gets air bubbles. Put ¼ of potatoes and of other veggies + some cheese on one half of the tortilla, and fold closed. Let cook a few minutes—flipping once or twice—until the outside is crispy and the inside melted.

Top with guacamole and serve with refried beans and a salad. (Sour cream, too, if your household likes it.) We thought the 'dillas could have used a little more queso, but all in all, this was an extremely tasty and very filling meal.

Bonus points if you use your own garden-fresh veggies or make your own guacamole or refried beans!

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