Recipe by mindex
These are the easiest quesadillas I have found to make. They are great when you don't feel like messing with chicken but are still in the mood for some mexican. You can throw in just about anything you like too. The recipe is from a card in Hannaford.
Top Review by Boomette
I made half the recipe for 2. I didn't have broccoli so I used cauliflower. I omitted the tomato cause the ones in my garden weren't ripe enough. I used a spicy salsa. And near 2 tbs for 3 servings. Thanks Mindex :) Made for Cookbook tag
- 1 zucchini, chopped
- 1 head broccoli, chopped into florets
- 1 medium red pepper
- 1 medium green pepper
- 1 large onion
- 2 garlic cloves, minced
- 1 tomatoes, seeded and chopped
- 2 tablespoons salsa
- 1 tablespoon olive oil
- 8 flour tortillas
- 1 cup chipotle cheddar cheese, grated (or Monterey Jalapeno Cheese)
- jalapeno, if desired (optional)
Directions See How It's Made
- Chop veggies. (This can be done in advance to make it an even faster meal to prepare when you get home or are ready to eat.).
- Pour 1 tbsp Olive Oil in large skillet. Add all veggies except tomato. Cook until tender.
- Add tomato and cook for 2 minutes more. Add salsa to taste and for moisture. If you like a mushy quesadilla mix add more salsa. Or if you prefer a dry mix add less. Add about a Tablespoon at a time. This will flavor the veggies. If you use hot salsa be prepared for hot mix.
- Cook until heated through.
- Place scoop of quesadilla mix on one side of a flour tortilla, top with grated cheese and jalapenos if desired. Fold over. Heat in a skillet or sandwich maker.