FARMER'S MARKET VEGETARIAN QUESADILLAS
Making the most of simple, fresh ingredients found at your local Farmer's Market, these quesadillas make great appetizers or a quick and healthy meal. Serve while hot with your favorite salsa, sour cream, and guacamole.
Provided by Jennifer Baker
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
- Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 36.8 g, Cholesterol 13.4 mg, Fat 7.1 g, Fiber 4 g, Protein 10.2 g, SaturatedFat 2.8 g, Sodium 440.9 mg, Sugar 1.4 g
FARMER'S MARKET VEGETARIAN QUESADILLA
Farmer's Market Vegetarian quesadilla is an easy peasy, quick 10-minute lunch idea recipe using fresh swiss chard, peppers, and corn.
Provided by Renu Agrawal-Dongre
Categories Appetizer Main Course
Number Of Ingredients 10
Steps:
- In a pan or a wok add the oil.
- Once hot add the onion and chilly and saute for 2-3 minutes.
- Now add in the corn kernels, chard stalks, and Red chilly sauce.
- Mix and let it cook for 2-3 minutes.
- Add the peppers, Smoked paprika powder, salt to taste and cook it further
- Add the green veggies in the last and cook it until they are slightly cooked.
- Mix everything and switch off. Let it cool down for 5 minutes.
- On a griddle or a crepe pan, slightly cook the tortilla on a pan with either butter or oil on one side.
- Flip and add stuffing on half of the side.
- Top it with a generous amount of grated cheese.
- Fold it, slightly press it from the top and let it cook.
- Flip and let it cook on the other side until the cheese starts melting and you see brown spots appearing.
- Serve it with a dip of your choice.
FARMERS MARKET VEGGIE QUESADILLA
Farmer's Market Veggie Quesadillas loaded up with fresh seasonal veggies, black beans, Mexican spices and herbs. Vegan-adaptable!
Provided by Sylvia Fountaine | Feasting at Home
Categories vegetarian dinner
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 400F (or preheat grill to medium)
- Heat oil in an extra-large skillet over medium-high heat. Add the onion and garlic, saute 3-4 minutes until fragrant. Lower heat to medium, and add the chopped veggies and salt. Stir occasionally until the veggies soften (check) and release their liquid, about 10 minutes (lower heat if need be). Add the oregano, cumin, coriander, chili powder and give a good stir. Add the chopped greens and black beans and a couple of tablespoons of water, and stir until the greens wilt 1-2 minutes. Turn heat off. Stir in optional cilantro and lime zest.
- Scatter 1/2 cup cheese over the whole tortilla. Add one cup of veggie filling over half of the tortilla. Fold the Tortilla in half so the filling is encased with cheese (see photo). Brush the outer side of the tortilla with oil, and place in a hot oven for 15 minutes. You can place the greased quesadilla directly on the oven grates, or on a parchment-lined sheet pan, flipping halfway through. Bake until tortilla is crispy and cheese is melty.
- Cut each into 4 pieces and serve with the Spicy Sour Cream and Pico De Gallo
- To make the spicy sour cream- simply mix a few tablespoons of hot sauce with the sour cream in a little bowl.
Nutrition Facts : ServingSize One quesadilla with 1 tablespoon Spicy Sour cream, Calories 474 calories, Sugar 7.1 g, Sodium 1467.1 mg, Fat 21.5 g, SaturatedFat 7.7 g, TransFat 0.3 g, Carbohydrate 51.1 g, Fiber 7.1 g, Protein 22.1 g, Cholesterol 32.7 mg
FARMERS MARKET ENCHILADAS
These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute whatever vegetables you have from your garden-yellow summer squash, eggplant and corn all taste great here, too. -Elisabeth Larsen, Pleasant Grv, Utah
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 7 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a large bowl, combine zucchini, poblano, mushrooms and tomatoes; drizzle with oil and sprinkle with cumin, salt and cayenne. Toss to coat. Divide vegetable mixture between 2 lightly greased 15x10x1-in. baking pans. Roast 15 minutes; rotate pans top to bottom. Roast an additional 10 minutes or until vegetables are tender. Return to bowl and cool slightly., Stir in Monterey Jack cheese, 1/2 cup queso fresco, 1/4 cup cilantro and lime juice. Place a scant 1/2 cup vegetable mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining queso fresco., Bake, uncovered, until enchiladas are heated through and cheese is melted, about 20 minutes. Top with remaining cilantro.
Nutrition Facts : Calories 346 calories, Fat 17g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 780mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 5g fiber), Protein 18g protein.
FARMERS' MARKET QUESADILLAS
These Farmers' Market Quesadillas are a fantastic way to showcase seasonal vegetables-including colorful peppers, corn on the cob and green onions.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Spray large nonstick skillet with cooking spray. Add peppers and corn; cook and stir on medium-high heat 2 min. Stir in chili powder; cook an additional 3 to 4 min. or until vegetables are crisp-tender. Transfer to medium bowl; stir in onions. Cool 5 min. Stir in cheese.
- Wipe skillet with paper towels. Spray with cooking spray. Cook 1 tortilla on medium heat; top with 1/3 of the vegetable mixture and second tortilla. Spray top tortilla with cooking spray; cook 2 to 3 min. on each side or until both sides are golden brown and cheese is melted. Transfer to cutting board; cover loosely with foil. Repeat with remaining tortillas and vegetable mixture.
- Serve quesadillas cut into quarters and topped with salsa, sour cream and cilantro.
Nutrition Facts : Calories 20, Fat 1 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 4.8387 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.5594 g
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