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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

Ingredients:
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)

Procedure:
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

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From → Main Dish

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