I recently made these after quite a long while of forgetting about the recipe. I don't know how I forgot because these quesadillas are so delicious! And they are such a good way to use up extra garden squash. So I thought I would re-post this recipe with an update and pictures.
Written in December, 2010:
Last night I had some big, beautiful summer squashes I needed to use (thanks to my last Bountiful Basket), but wanted a new recipe. So I did a search online and ended up combining two recipes from allrecipes.com. The result was so delicious! And the color combination was beautiful, with all that yellow, red, and green. The different flavors complement each other very well, yet the recipe is versatile so you can make it how you like it and mix and match different vegetables. What a wonderful way to get your veggies!
Fiesta Veggie Quesadillas
1/2 c. chopped red bell pepper
1/2 c. chopped zucchini (I used extra summer squash, since I didn't have zucchini)
1/2 c. chopped yellow (summer) squash
1/2 c. chopped red onion (I used green onions instead)
1/2 c. chopped mushrooms (I didn't have these, though I wished I did)
1 Tb. olive oil
6 9-inch whole wheat tortillas
1 1/4 c. shredded cheese of choice
1/2 c. salsa
1 tsp. ground cumin
1/2 tsp. salt
1/4 c. chopped fresh cilantro
In a large nonstick pan, cook vegetables in olive oil until just tender.
Add cumin and salt; mix well.
Meanwhile, lightly grease cookie sheet.
When vegetables are tender and tortillas warm, make quesadillas as follows:
Sprinkle 1/4 c. of cheese evenly over a tortilla, and layer 3/4 c. of vegetable mixture over cheese. Sprinkle another 1/8 c. of cheese over vegetables. Top with a second tortilla. Fill cookie sheet with quesadillas and place in 350 degree oven until cheese is melted and tortillas are slightly browned. Note: A faster option is setting the oven on broil. But only do this if you can closely monitor them, as they brown in only a minute or two. Then flip them over so the other sides can brown.
Cut each quesadilla into triangles with a pizza cutter. Serve hot, with salsa, cilantro, etc, as desired.
Note: I was afraid this recipe wouldn't make enough for our family, but it was plenty, since I filled my husband's and my quesadillas quite full (but not our children's). I served the quesadillas with a green salad and a gelatin salad (made with the blackberries from our Bountiful Basket). Very satisfying!