I’ve already expressed my recent obsession with roasted vegetables, just a touch of cooking spray, salt and lots of pepper (I looooove lots of fresh cracked pepper), and put it in a bowl. But yesterday I decided to see what else I could do with them and ta-da, a new recipe that I’m loving: roasted veggie quesadilla! I love Mexican food but alas it’s not the most healthy so I realized that I could rework a classic fav by using healthier ingredients and adding my roasted obsession.
Roasted Vegetable Quesadilla
1 Whole Wheat Tortilla
1 cup zucchini, thinly sliced1 cup red pepper, sliced1/4 cup red onion, sliced
1/4 cup reduced fat chedder
Salt, pepper, and oregano to taste
First chop up all your veggies. I used zucchini and red pepper because that’s what I had in the fridge but you could use any kind of pepper and add squash, or mushrooms (I hate them, but apparently some people enjoy them…), or any ol’ veggie that strikes your fancy. Line a cookie sheet with foil (easy clean up!) and spray with cooking spray. Pile your veggies on and spray with cooking spray and sprinkle, salt, pepper and oregano on top. Instead of baking them (as I usually do with my roasted vegetables) I used the broiler. Put the pan about five inches beneath the flame and cook for 20 minutes. Turning once. While those are cooking, top half of the tortilla with the cheese. When the veggies are soft and looking a bit charred take them out and pile them on the tortilla, fold close. Spray a frying pan with cooking spray and grill the quesadilla until the cheese is gooey and it has a nice crisp on both sides. Top with salsa and dig in!
I paired it with some pita chips (we were out of tortilla chips, whoops!) and big ol’ pile of salsa, the thick chunky kind. I doubled the batch for lunch the next day so I could have my yummy treat two days in a row!