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Veggie Quesadillas

November 10, 2012

Difficulty: Easy
Prep Time: 15 min
Cook Time: 20 min
Total Time: 25 min
Yield:  2 servings (3 quesadillas)
Taste: Good

6 tortillas
2 cup shredded cheddar cheese
½ onion, chopped
1 red pepper, chopped
1 med potato, cut into thin slices
1 med zucchini, cut into slices
2 cup spinach & arugula mix
3 peeled and roasted green chile, chopped
Salsa for topping
Sour cream for topping (optional)
Guacamole for topping (optional)

1)  Preheat oven to 350 degrees
2)  Chop half an onion and red pepper.  Cut medium potato and zucchini into slices (approximately ¼” inch thick).  Place all ingredients into a large sauté pan with a small amount of olive oil.  Cook on medium heat until vegetables are tender ~10 minutes.  Stir consistently so they don’t burn.  Potatoes will take the longest may want to start them first and add the other vegetables after a few minutes.
3)  Lightly spray a baking sheet with cooking spray.  Place three tortillas on the baking sheet.  Equally distribute cheese, cooked vegetables, spinach & arugula mix, and green chile on the three tortillas.  Top with tortilla.  Spray top of the tortilla with cooking spray.
4)  Place in the oven and bake for 7 minutes, or until cheese is melted.  Cut into slices with pizza slicer.

Notes: Green chile can be quite spicy.  Adjust accordingly to your heat tolerance.  Also, I haven’t been able to get the tortillas to get crispy in the oven.  I might try broiling it for a minute or two next time.

Source: Heidi’s kitchen


From → Main Dish

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