Roasted Veggie Quesadillas
A simple quesadilla that takes advantage of seasonal vegetables that can be roasted and stuffed into the tortilla!
Ingredients
- 6 12 in flour tortillas
- 3 C shredded cheese, any variations such as Monterey Jack, Colby, Cheddar, Mozzarella, Chihuahua, Oaxaca, etc
Any Seasonal Vegetable Filling:
- 1 bunch chard, any
- 1 bunch kale, any
- 1 bunch spinach
- 2 -3 onions, julienned
- 12 oz mushrooms, any
- 1 bell pepper any
- any other preferred vegetable in season
Instructions
- Wash leafy greens and peppers. Remove the thick stems of the chard and evenly chop it. Same with the kale. Julienne onion.
- In a saute pan over medium heat, add olive oil. Once hot, toss in the onion, chard, and kale with a pinch of salt. Cook until the leafy greens are slightly wilted. Remove from heat.
- On an open flame, roast peppers, mushrooms and garlic. Set aside in a bowl to cool off.
- Start heating up a flat pan for your flour tortillas.
- Now that the roasted vegetables are cooled off, julienne the peppers and thinly slice the mushrooms. Add it into the sauteed leafy greens, season with salt and pepper, and mix.
- Start toasting a single side of your flour tortilla. Add a thin layer of cheese. Add a layer of vegetables on half-side of your tortilla. Fold.
- Flip until both sides are crispy and cheese is melted. Pull out from the pan and cut them into 3 – 5 pieces, depending on your portions. Serve!
Nutrition
Calories: 272kcalCarbohydrates: 31gProtein: 12gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 22mgSodium: 606mgPotassium: 236mgFiber: 3gSugar: 4gVitamin A: 844IUVitamin C: 16mgCalcium: 233mgIron: 2mg
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