Vegetable Quesadillas

This dish can also be made using leftover chicken but because we are semi-vegetarian we leave it out.

 

2 zucchini (or 1 depending on the size)

1 cup of frozen corn

EVOO

1 tsp. fresh minced garlic

Salt pepper

½ tsp. dried oregano

¼ tsp. chile powder

1/8 tsp. granulated onion (you can also used chopped onion but I hate the texture)

8 oz. bag of shredded Mexican cheese (like Kraft or sargento, not real Mexican cheese!), it should have a combo of cheese like Monterey jack/pepper jack/etc.

Tortillas

Chop the zucchini to be a little bit bigger than the corn. I usually do this by cutting the zucchini in half lengthwise and then cutting one half lengthwise into four strips. Take these four strips and begin chopping widthwise, repeat with the other half. You should have pieces of zucchini that are about the size of a quarter.

Place enough EVOO in a skillet pan to cover the bottom and turn the burner on to medium high heat. When the EVOO begins to shimmer put the corn and the zucchini in the pan, careful as it may splatter a bit. Add the salt and sauté until the zucchini are cooked half way. Add the garlic, oregano, chile powder, and onion. Sauté until the zucchini is cooked all the way. Remove from the heat.

Spray a tortilla pan with Pam and place on a medium heat burner. Once it comes to temperature place you first tortilla on the pan. Sprinkle a small amount of cheese on the plain tortilla, this is the glue that will hold the veggies in place. Take the veggie mixture and place an even amount on the tortilla, leaving about ½ an inch around the sides so that the veggies don’t spill out when you flip it. After putting the veggie mix on immediately sprinkle the remaining cheese on top. Place the second tortilla on top and cook until the tortilla on the bottom is browned. Flip with the help of a friend or if you are daring on your lonesome. Cook until the new tortilla is browned. Remove from heat, slice up with the help of a pizza cutter, and enjoy!

Way to make it healthy: buy spinach tortillas at the store. They are delicious and you can’t even taste the spinach!

Way to make it unhealthy: serve with sour cream, guacamole, and salsa. YUM!

The trick to making this taste good is cooking the veggies a long time. This gets out all the excess water so that the quesadilla is not soggy. Cooking the tortilla for the right amount of time is also essential to preventing a saggy quesadilla.

You can always use other vegetables but I strongly recommend the zucchini as it as a meaty texture and really lends itself well to the spices in the dish.

This recipe came from this book, a wonderful one!:
http://www.amazon.com/Webers-Way-Grill-Step---Step/dp/0376020598/ref=sr_1_1?s=books&ie=UTF8&qid=1342284487&sr=1-1&keywords=weber%27s+way+to+grill