Great New Lunch Option: Vegetable Quesadillas!
Do you need a great new lunch option? Oh, my goodness! The best vegetable quesadillas were created today! Do you remember last summer with the overflow of the cherry tomatoes that roasting and freezing became the thing? Holy, cow! Looking over the contents in my fridge and freezer, THESE are what were added to my plate.
They may take me a bit away from my “trying” to get back to intentional weight loss a tad…but, they were too good not to share with you.
Simple.
Easy.
No fuss (unless you want to roast your cherry tomatoes like I shared last summer here).
HINT: those roasted cherry tomatoes are what truly make this recipe great. If you don’t have them in your freezer…pick up some cherry tomatoes and roast them. Add them to your fridge and/or freezer to have the next time you need these vegetable quesadillas.
Promise! You won’t regret it!
Perfect lunch that’s quick and delicious!
Vegetable Quesadilla Recipe
Vegetable Quesadillas
Equipment
- 1 Stove
- 1 Skillet
- 1 knife
- 1 cutting board
Ingredients
- 2 9" flour tortillas
- 1 t butter
- 1 small snacking sweet or bell pepper, any color
- 4-5 slices roasted tomatoes
- 1/4 C chihuahua Mexican cheese, enough to to cover your tortilla
Instructions
- Slice small sweet snacking peppers or larger bell peppers into strips.
- Add a small amount of butter on one side of each tortilla. Be careful–You want just a tiny bit so that the quesadilla will toast.
- Place one tortilla, buttered side down, into a skillet large enough to hold it.
- TIP: Roasted cherry tomato slices are the key to adding in flavor with these. Make them by slicing and drizzling with a bit of olive oil, salt, pepper and minced garlic and roast in a 400° oven for 20 minutes or so until tomatoes have caramelized.
- Scatter roasted tomatoes and peppers across the tortilla.
- Top with cheese and the second tortilla, buttered side out.
- Toast on one side. Turn and toast on the other side until cheese is melted.
- Serve immediately with a bit of salsa, peppers, avocado or guacamole. Enjoy!
Notes
So…have you ever made vegetable quesadillas?
This recipe will have to be a favorite summertime lunch offering when cherry tomatoes and peppers are in abundance in the garden and farmer’s market.
How magnificent would fresh and in season vegetables be inside these quesadillas?
If you make them, I would love to know! And if you improve them, please do tell me, won’t you?!
Thank you so much for joining me here…it means so much that you take the time to follow along. And when you comment, be still my heart! To hear your feedback is amazing!
Happy Lunchtime, friends!
7 Comments
alda ellis
Your vegetarian friend LOVES this! You are such an amazing cook, I know they will be delicious.
Leslie J Watkins
Thank you so much, Alda. The roasted tomatoes take these to a new level! I may have to try roasted red peppers next. Hope you love them!
Pam
Thank you for this recipe. I only eat fish or chicken but mainly I eat veggies and this is a super easy lunch recipe for me. The next one I make, for lunch tomorrow, will be ushrooms and green peppers.
Leslie J Watkins
That sounds heavenly! Since I loved the roasted tomatoes so much, I’m thinking roasted red peppers may be another addition to try, too. Hope you love them!
Martha+Wallace
Yum! Double and triple yum! Those roasted tomatoes have certainly paid off! I will need to roast some cherry tomatoes for sure this summer!
Leslie J Watkins
Oh, my goodness! I never knew I would love them so much! Definitely will keep making and having them in my freezer. We have enjoyed them in quiche, frittata, quesadillas, pizzas, sauce, casseroles, you name it!
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