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2011.04.05

April 5, 2011

We’re still hanging in there with Meatless Mondays, although I will confess to be running low on ideas.  On the other hand, it’s been a couple of months now (with the odd exception), so it wouldn’t be the end of the world to start the rotation over.

If only I kept better track of what I’ve made.

At any rate, last night we had veggie quesadillas.  And it’s one of those non-recipe recipes – the best kind of recipe in my mind.  You know, where you don’t follow a list or a plan, you just sort of riff on a general idea.

I’m not gonna lie; I riffed on the general idea at the grocery store on Saturday, while Larry executed the actual dinner last night.

Veggie Quesadillas

1 pack of 8 tortilla wraps (you pick the type; we used whole-wheat)
1 red onion, thinly sliced
2 bell peppers (we used red, but any kind is fine), thinly sliced
2 small zucchini/summer squash, thinly sliced – a vegetable peeler works best here
1 1/2 cups shredded mozzarella, or melty cheese of your choice*
salsa (optional)

Preheat oven to 400.

Heat a dry skillet over medium-high heat. Drop all of the vegetables in, sprinkling salt over it all.  Stir or toss every minute or two, until everything cooks down and softens up.

Meanwhile, cover a baking sheet with foil, and lay four tortillas on it.  Once the vegetables are soft, distribute them evenly across all four wraps, and sprinkle each generously with cheese (and salsa if you like).  Cover each with another tortilla, and put into the oven for 10-15 minutes, until the tortillas get crispy and slightly brown on the edges.

Remove from the oven, let cool for a minute or two, and slice into wedges.

Serve with sour cream, guacamole, or whatever sides you like.  Larry likes none of these so we ate them straight-up.  For the record, I like both, but having tubs of anything in the house when you’re the only one eating them is dangerous, so I don’t usually buy them.

Like I said, this is one of those recipes where you can take the idea and run with it, so swap other vegetables in or out at will.  Broccoli and mushrooms are two others that come to mind, but really, anything you have in the fridge would probably be fine.

* This is one of the best things I ever learned from watching television.  You can substitute mozzarella for any soft, melty cheese – perfect when you’re trying to stay within a budget, or when you can’t find a cheese you’ve never heard of before.  There’s a good source for what you can swap for what, cheesewise, here.  But in general you can use mozzarella in anything that calls for queso fresco, queso blanco, feta, or haloumi, offhand.   We use it almost every time we’re cooking anything vaguely Mexican.

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