Garden Vegetable Quesadilla

One of my favorite movies is Napoleon Dynamite. It’s an ecclectic story with a cult following about high school kids at their most awkward stages. In one of my favorite scenes, Napoleon’s grandmother is heading off to visit friends, and Napoleon asks, “What is there to eat?” His grandmother replies, “Napoleon, just make yourself a dang quesa-dilla!” Seems pretty easy to make yourself a dang quesadilla with ingredients you might have in your garden or fridge. My Garden Vegetable Quesadilla will hit the spot, and is quick to prepare.

The usual quesadillas in my world have chicken or refried beans as filling. This quesadilla uses vegetables that are fresh from the garden. Zucchini, yellow squash, red bell peppers, tomatoes, mushrooms, garlic, shallots, potatoes, and spinach are great ingredients for the filling.

Garden Vegetable Quesadilla goes great with a salad! (Photo Credit: Adroit Ideals)

Garden Vegetable Quesadilla is full of healthy veggies (Photo Credit: Adroit Ideals)

Just chop and saute the veggies in some olive oil in a non-stick skillet.

Add some fresh spinach leaves to the potato, red bell pepper, and shallot mixture (Photo Credit: Adroit Ideals)

Sandwich the vegetable mixture between two flour tortillas. And of course, I always add some gooey shredded Monterey Jack cheese to hold together all the veggies.

Evenly sprinkle the shredded cheese on the tortillas and top with the sauteed vegetable mixture (Photo Credit: Adroit Ideals)

Heat the quesadilla on a griddle or in a large skillet until slightly browned on each side, the filling is hot, and the cheese has melted. Remove from the pan, place on a cutting board, and cut into triangles. Serve with sour cream, salsa, and guacamole for dipping.

Garden Vegetable Quesadilla with Melty Monterey Jack Cheese (Photo Credit: Adroit Ideals)

Enjoy!

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From the kitchen of A Food Lover’s Delight….

Garden Vegetable Quesadilla

Ingredients:

2 large tortillas, plain or in your favorite flavor
2 T olive oil
1 shallot, sliced thinly
1 bell pepper, sliced thinly
1 clove garlic, minced
1 small zucchini, diced
6 mushroom caps, sliced thinly
2 c fresh spinach
1 c shredded Monterey Jack cheese

Method:

1. Over medium low heat in a non-stick skillet, saute the shallot and bell pepper in the olive oil. Add the garlic and zucchini. Add the mushroom caps and cook just until the mushrooms are soft. Add the spinach and stir around until the spinach wilts. Remove from the heat.
2. Sprinkle the Monterey Jack cheese evenly on one tortilla.
3. Spoon the sauteed vegetables over the shredded cheese on the tortilla.
4. Cover with the second tortilla.
5. Warm a large round skillet or griddle over low heat.
6. Carefully move the quesadilla to the skillet or griddle and cook until the cheese melts inside the quesadilla. Flip over at least once to ensure even cooking. Let the quesadilla brown slightly on each side for a crispier texture.
7. Remove quesadilla to a cutting board and slice into six pieces like a pie. Serve three pieces per person.

Serves 2. Serve with sour cream, guacamole, salsa, and add some chopped cilantro as garnish.

Variations: Add some cooked chorizo or some shredded chicken or pork to this quesadilla for a meatier version. Omit the cheese if you are seeking a lower fat version. Also, use low or nonfat tortillas.