Veggie Stuffed 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.

LOADED VEGETABLE QUESADILLAS

Steps:

• Place the bell peppers directly over a gas flame. Char on all sides until the skin burns, 3 to 5 minutes. Refrigerate them to cool quickly, 5 to 10 minutes.
• Place the peppers on a flat surface. Remove the top core and open the pepper up so it lies flat on the cutting board, charred skin-side up. Use a kitchen towel to wipe the charred skin away. Remove the seeds and slice the peppers lengthwise into 1/2-inch slices.
• Heat 2 tablespoons olive oil in a large saute pan over medium heat until it begins to smoke lightly. Add the zucchini, then sprinkle with salt and cook until tender and lightly browned, 3 to 5 minutes. Transfer to a bowl or baking sheet to cool.
• Add 2 tablespoons olive oil to the same pan where you cooked the zucchini, followed by the scallions and garlic. Sprinkle with a pinch of salt and cook over medium heat until they become tender, 2 to 3 minutes. Add the tomatoes and chili powder and cook until the tomatoes break down a little, 5 to 8 minutes. Stir in the black beans and vinegar and cook, gently pressing on the beans with the back of a spoon to crush and mix with the tomatoes, until the vinegar cooks down, 2 to 3 minutes. Taste for seasoning. Transfer to a bowl and allow to cool for about 30 minutes.
• Arrange 6 tortillas on a baking sheet and spread each with about 2 tablespoons of the bean mixture. Drain any moisture from the peppers and zucchini and gently press them both on top of the black bean mixture to make it all stick together, then top with the cheese. Press the remaining 6 tortillas on top of the filling. Top with another baking sheet and gently press down to flatten the filling and make the quesadillas sturdy. Refrigerate for at least 30 minutes and up to overnight.
• Preheat the oven to 200 degrees F.
• Heat a grill pan or large nonstick skillet over medium-high heat. Add 1 tablespoon oil and heat until it smokes lightly. Add 2 quesadillas, side-by-side, and brown on the first side, 2 to 3 minutes. Use a metal spatula to flip them on their second side. Add about another tablespoon of oil and cook until browned around the edges, an additional 2 to 3 minutes. Transfer to a sheet tray. Repeat with the remaining quesadillas in batches of 2, keeping the cooked quesadillas warm in the oven.
• On a flat surface, cut each quesadilla into quarters and arrange on individual plates or a large serving platter. Top with the sour cream, sliced cayenne pepper and cilantro leaves.

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.

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.

HEALTHY STUFFED VEGETARIAN QUESADILLAS

Steps:

• Place oven on the broil setting.
• Heat a large skillet over medium heat. Mix flour and water well, and cook like a pancake in the skillet until cooked through--about 2-3 minutes each side.
• Place tortillas on a baking sheet. On one side of the tortillas, spread salsa. Top with green bell pepper, onion, and cheese. Fold the tortillas in half, and place in the oven. Broil for 2-3 minutes, until the edges are browned. Flip them over, and broil another 2-3 minutes on the other side.
• Remove from oven, and spread fat free sour cream on top. Serve warm.

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.