Roasted Vegetable Quesadillas
It is nice and cool outside for the first time in a while. Last week was decent, but still on the hot side. Nevertheless, I decided to make our kitchen hot, not one night, but two! These were just a bit of a throw-together dish for my menu plans, because I wanted something vegetarian to round out my list, but I wanted something with somewhat developed flavors. It was very easy, full of flavor, and not even that bad for you. Obviously swap in other vegetables or cheese if you can’t find these or merely prefer others, and please have fun with it, as this is the main point!
Roasted Vegetable Quesadillas (Serves 4)
- 8 medium (soft taco-sized) flour tortillas
- 8 oz. shredded pepper jack cheese (small brick)
- 1 yellow squash, quartered and thinly sliced
- 1 zucchini squash, quartered and thinly sliced
- 2 poblano chiles, cut into 1/2″ squares
- 1 red bell pepper, cut into 1/2″ squares
- 6 cloves garlic, cut into large-ish chunks
- 6 mushroom caps, cut into large-ish chunks
- olive oil
- vegetable oil (for frying), or cooking spray for a ligher crust
- kosher salt
- freshly ground black pepper
- chips, guacamole, sour cream, rice and beans, salsa, pico, hot sauce, etc. for the side (optional)
- A day in advance, preheat oven to 375 degrees Fahrenheit. Toss all vegetables in a large mixing bowl with a drizzle of olive oil. Turn vegetables onto a large baking sheet and season with a few pinches each of the salt and pepper. Bake for 45 minutes, stirring every 15, or until vegetables are significantly shrunken and a bit browned.
- The next day, take vegetables out of fridge to come to temperature while you grate the cheese and heat up the oil. Heat a few tbsp. of vegetable oil in a medium-sized frying pan over high heat. Make sure pan is hot enough or oil will seep entirely into the food.
- Mix vegetables and cheese in a bowl to combine evenly. Prepare quesadillas by scooping an even mixture of cheese and vegetables into four tortillas and topping with the other four. One at a time, fry quesadillas until each side is golden-brown and delicious, turning once. Add oil between quesadillas if necessary.
- Remove from pan to cutting board, and let cool for about a minute before cutting into four pieces with a chef’s knife or pizza wheel. Serve immediately with sides.