These farm fresh vegetarian quesadillas are filled with a rainbow of summer vegetables. Serve them as an appetizer at a backyard barbeque with some homemade guacamole, or have them as a main meal for a weekday dinner.
Cooking With Friends Kitchen
1 yellow pepper, sliced into very thin slivers
1 orange pepper, sliced into very thin slivers
1 avocado, very thinly sliced
8 ounces queso fresco cheese
2 large onions, sliced thinly
1 tablespoon butter
2 tablespoons olive oil
2 teaspoons sugar
½ teaspoon salt
1/8 cup chopped cilantro (optional)
1 jalapeno, diced finely (optional)
2 tablespoons butter (or cooking spray)
8 large flour tortillas
First you’ll want to caramelize the onions. Melt the butter with the olive oil in a medium sized skillet. Add the onions and cook for about 5 minutes. Season with salt and sugar and allow the onions to brown (stirring occasionally) while you prepare your work space for assembling the quesadillas.
To assemble: Lay tortillas out flat on a surface. Spread a small amount of cheese on one half of the tortilla. Lay an assortment of vegetables on the cheese side (don’t forget the onions!), being careful not to overfill. Fold the quesadilla in half.
Repeat until all of the tortillas have been used.
To cook the quesadillas, heat a large skillet or griddle. You can either spray the surface with cooking spray or melt some butter. Cook on a medium heat for a few minutes on one side and then flip over and cook until golden.
Cut the quesadillas into triangles and serve with sour cream, salsa and guacamole. If freezing, cool slightly and place on a parchment paper lined baking sheet. Freeze uncovered until hardened and then wrap well in aluminum foil several times. To re-heat, unwrap the foil and re-heat in a hot oven.