John's Vegetarian Quesadillas

Total Time
50mins
Prep
30 mins
Cook
20 mins

John is the kind of house guest you appreciate having especially when he makes these wonderful Quesadillas. He served them with sliced avocados and Chipolte Chutney (Mague's Chipotle De Huasteca (chipotle Chutney)). It has a very hot, spicy, full bodied flavor that compliments these quesadillas to a Tee. Serve them hot off the pan, if cooking for two have two pans on the go. They are not the same if kept warm in the oven. Have a wee rest between servings they only take minutes to make after the veggies are cooked. Vary the vegetables if you wish--perhaps include sweet pepper, add mushrooms, use up left over vegetables. There is an endless variety of possibilities but I do love this recipe's combination. The measurements are for the finished chopped veggies. A small green salad goes nicely along side.

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Ingredients

Nutrition

Directions

  1. In a large, non stick, fry pan lightly sprayed with oil stir fry the broccoli, cauliflower and jalapeños for approx 7 minutes.
  2. Add onions continue cooking for 5 minutes.
  3. Add tomatoes cook for a further 5 minutes, turning the vegetables all the while.
  4. Over low heat add a 1/2 tsp of butter or margarine to another pan heat one side of a tortilla, flip the tortilla over and put 3/4 cup of the veggie filling and 3/4 cup of cheese, fold over the tortilla to cover the filling, fry for a minute or so then flip to the other side and continue to fry until the cheese has melted--just a minute or so.
  5. Serve immediately with salsa and avocado slices with a little lemon squeezed over them.