Quick Veggie Quesadillas Food

VEGGIE QUESADILLAS

Steps:

• Peel off the outer layers of the leeks, leaving the tender inner part (save the outsides for stew or soup, or even stock or gravy), then finely chop.
• Deseed and finely chop the peppers. Wash and coarsely grate the carrot.
• Put all the veg in a bowl, coarsely grate in the cheese, adding more if you have it, then mix it all together. If you've got fresh herbs, add some roughly chopped leaves.
• To assemble, scatter the veg and cheese mixture across four tortillas, then top with the remaining tortillas.
• Put a large non-stick frying pan on a medium heat.
• One at a time, dry fry the quesadillas for 5 minutes, or until golden and crisp on the outside, and the cheese has melted in the middle, turning halfway.
• Meanwhile, jazz up your houmous. Add half a tablespoon of extra virgin olive oil and a squeeze of lemon or lime juice to the houmous tub, and mix together. You can add some fresh herbs here if you have any.
• Let each quesadilla cool for at least a minute before slicing into wedges. Finely slice the chilli, if using. Serve with the jazzed-up houmous and yoghurt for dunking, topped with chilli sauce and the sliced fresh chilli to add a bit of heat, if you like. Great with a fresh, crunchy salad on the side.

EASY VEGGIE QUESADILLA

Steps:

• Lightly spray a small frying pan with cooking spray.
• Cook the diced vegetables in the pan for about 3 minutes. Remove from the heat & add the taco sauce.
• Lightly spray another small frying pan with cooking spray.
• Place 1 of the tortilla shells into the pan. Put a thin layer of cheese onto the shell.
• Scatter the vegetable mixture over top of the cheese. Add another thin layer of cheese & cover with the second tortilla shell.
• Cook on both sides until slightly brown.
• Cut into quarters & serve hot.

FARMER'S MARKET VEGETARIAN QUESADILLAS

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.

QUICK VEGAN QUESADILLAS

Steps:

• Drain the beans and place in a food processor or blender with the next five ingredients.
• Process until very smooth, 1 to 2 minutes.
• Spread a tortilla with 2 to 3 tablespoons of the garbanzo mixture and place in a nonstick skillet over medium heat.
• Sprinkle with chopped onions and salsa.
• Top with a second tortilla and cook until the bottom tortilla is warm and soft, 2 to 3 minutes.
• Flip and cook the second side for 1 minute. Remove from the pan and cut in half.
• Repeat with the remaining tortillas.

QUICK QUESADILLAS

Steps:

• Lay one tortilla on a cookie sheet.
• Spread cheese over the tortilla, being careful not to spill it out onto the cookie sheet.
• Cover with second tortilla.
• Bake at 350 degrees (F) for about 10 minutes, or until tortilla begins to turn golden brown.
• Cut with a pizza cutter into quarters (or eighths) and serve hot with salsa, sour cream or quacamole.

QUICK VEGGIE QUESADILLAS

Steps:

• Heat oil in large skillet over medium-high heat.
• Add garlic, mushrooms and bell pepper.
• Saute for 2-3 minutes.
• Add spinach, cook, stirring often, 1-2 minutes- or until spinach is just wilted.
• Spoon mixture into medium bowl.
• Melt 1 t.
• margarine/butter in same skillet over medium high heat.
• Add 1 tortilla; top with 1/2 vegetable mixture, 1/4 cup cheese and another tortilla.
• Cook 1-2 minutes on each side, until lightly browned.
• Repeat with second quesadilla.
• Cut into wedges and serve with salsa and light sour cream.