Sencillas Quesadillas Vegetarianas Food

SENCILLAS QUESADILLAS VEGETARIANAS

Steps:

• Indicaciones:
• 1. En una sartén antiadherente de 12 pulgadas, caliente 1 cucharada del aceite de oliva a fuego medio-alto y cocine la cebolla y el pimiento rojo, revolviéndolos de vez en cuando, durante 4 minutos o hasta que se ablanden. Reduzca el fuego a medio y, a continuación, incorpore 1-1/2 taza de la salsa para pasta. Mantenga un hervor suave, revolviendo la salsa de vez en cuando, durante 5 minutos o hasta que espese.
• 2. Unte las tortillas de forma pareja con la mezcla de salsa para pastas, teniendo cuidado de dejar todo alrededor un borde de 1 pulgada sin cubrir. Póngales queso por encima y dóblelas por la mitad, póngalas a un lado. Limpie la sartén. En la misma sartén, caliente la cucharada restante de aceite a fuego medio y cocine de dos en dos las quesadillas, dándoles vuelta una sola vez, durante 4 minutos o hasta que queden bien doraditas y se derrita el queso. Corte las quesadillas en forma de cuñas y sírvalas con la salsa para pastas restante después de calentarla.
• 3. NOTA: Las quesadillas también se pueden hornear. Después de rellenar y doblar las tortillas, colóquelas en una bandeja (chapa) para hornear y cocínelas, después de precalentar el horno a 425°F, durante 5 minutos o hasta que se derrita el queso. Córtelas y sírvalas según se indica anteriormente.

VEGETARIAN QUESADILLAS

Steps:

• Spray a nonstick skillet with cooking spray. Add zucchini, squash, and onion; cook, stirring occasionally, for 5 minutes. Add garlic. Continue cooking until vegetables are tender, about 2 minutes more.
• Spread a scant 1/4 cup refried beans over each tortilla. Set 4 tortillas aside to be the tops of the quesadillas. Spoon 1/4 of the vegetable mixture over the remaining 4 tortillas. Sprinkle 2 tablespoons Cheddar cheese over the vegetables. Cover with the reserved tortillas, bean-side down.
• Wipe skillet out with a paper towel. Heat oil in the skillet over low heat. Add 1 quesadilla. Cook until browned and heated through, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve each quesadilla with 1/4 cup salsa.

VEGETARIAN BREAKFAST QUESADILLA

Steps:

• Slice the onions, tomatoes, broccoli and veggie ham into small pieces. Mix in the vegetable oil.
• Heat a frying pan to medium-high. Add the vegetable mixture.
• Meanwhile, whisk the egg, salt, and pepper in a bowl. Add to pan with the veggie mix when the broccoli is a little golden. Mix up to get a scrambled egg texture!
• Once the eggs look done, put this mixture in a bowl.
• Clean your frying pan (or get a new one) and rub 1 teaspoon of margarine around in it. Once it melts, put one tortilla in it, and spread some of the shredded cheese on top of it.
• Once the cheese starts to get a bit melty, spread the egg/veggie mixture you've set aside on top of it. Add the rest of the cheese on top of this, and then put the other tortilla on top!
• Spread the rest of the margarine on the top of the new tortilla, and check the bottom one to see if it's golden-brown. If it is, flip the quesadilla over with a spatula and heat the other side until that's golden-brown!
• Put on a plate, cut into slices, and serve!

VEGETARIAN BREAKFAST QUESADILLAS

Steps:

• Mist a light coat of olive oil on a frying pan and saute green onions until slightly softened.
• Beat eggs with lime juice and add to the pan. Season with salt, pepper and cumin. Scramble as usual, adding chopped cilantro when eggs are soft-set.
• Set scambled eggs aside on a warmed plate, wipe pan with a paper towel, and remist it with the olive oil atomizer.
• Spread 2 of the tortillas with mashed avocado. Season with more salt, pepper or cumin, if desired.
• Add 1 tortilla, avocado side up to the pan, top with one half of the scambled eggs, a 1/2 cup of the shredded cheddar and finally, one plain tortilla.
• Allow quesadilla to heat through, until the bottom tortilla has begun to crisp (but not burn!). Mist olive oil on the top tortilla and flip quesadilla over in the pan, allowing the top to crisp, as well.
• When finished, remove to a warm plate and follow directions 5 and 6 with second quesadilla.
• When both are finished, slice and serve with fruit salsa.

VEGETABLE QUESADILLAS

Steps:

• 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.
• Enjoy.