Green Girl Goodies, September 2012
Throughout
my childhood one of my favorite after school snacks my mom made for me was a mini
cheese quesadilla. Ever since, the delightful
combination of rich creamy melted cheese sandwiched between tortillas has held
a special place in my heart. Despite any
efforts to become a true vegan, I have to say cheese is my biggest weakness and
cheese quesadillas fall second only to a great slice of pizza. In an effort to give the quesadilla a bit
more nutritional value I added some vegetables to the inside and a little
lettuce on top. For a spicy kick and a
little more flavor I added my favorite hot sauce, Cholula.
Yield 2 – 4 Entrée Portions or 4 – 8 Appetizer Portions
Yield 2 – 4 Entrée Portions or 4 – 8 Appetizer Portions
4 ea 10” Flour
Tortillas
1 c Shredded
Cheese (I used Colby Jack)
4 pinches
Kosher Salt
I chose to
use whatever vegetables I had on hand but you could really use anything that
sounds good to you. Keep in mind the
quantities so as not to overload the quesadilla. Too many veggies and the cheese won’t hold
together. Also, keep in mind the water
content of the vegetables otherwise you will end up with a soggy quesadilla!
½ c Tomatoes, small dice*
½ c Tomatoes, small dice*
½ c Yellow
Pepper, small dice*
½ c Yellow
Onion, small dice
¼ c
Cilantro, rough chop
1 ½ c
Romaine Lettuce, shred
*Heaping Cup
*Heaping Cup
- Preheat the
oven to 375. Lay 2 tortillas on an
ungreased baking sheet.
- Sprinkle ¼ c of cheese on each tortilla.
- Evenly distribute all the vegetables except for the lettuce over the cheese layer.
- Split the remaining ½ c of cheese and sprinkle it over the vegetable layer on each quesadilla. Then sprinkle 2 pinches of salt over the cheese and vegetables.
- Cover the second cheese layer with the remaining tortillas. Place the quesadillas in the oven and bake for 7 minutes.
- Rotate the pan and cook for approximately 2 minutes or until the tortilla is light brown and crispy around the edges.
- Cut the quesadillas into the desired serving size. They are shown below topped with the shredded lettuce and my favorite hot sauce, Cholula.
Up Next:
- Sprinkle ¼ c of cheese on each tortilla.
- Evenly distribute all the vegetables except for the lettuce over the cheese layer.
- Split the remaining ½ c of cheese and sprinkle it over the vegetable layer on each quesadilla. Then sprinkle 2 pinches of salt over the cheese and vegetables.
- Cover the second cheese layer with the remaining tortillas. Place the quesadillas in the oven and bake for 7 minutes.
- Rotate the pan and cook for approximately 2 minutes or until the tortilla is light brown and crispy around the edges.
- Cut the quesadillas into the desired serving size. They are shown below topped with the shredded lettuce and my favorite hot sauce, Cholula.
Up Next:
Crispy Spicy
Tofu served with Stir-fried Vegetables
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