Friday, July 29, 2011

Quesadilla Formula

My first ever posting on quesadillas said they are great because you can add anything to them. As I was making quesadillas for a pool side dinner I thought rather than post a specific recipe, I’d post my formula for making quesadillas.

Wednesday Menu – Quesadillas, Salad, Basil Pesto Balsamic Vinaigrette
Farm Share Food – Onions, Sweet Pepper, Summer Squash, Zucchini, Cucumber, Salad Mix, Basil


Vegetable Mixture
1-2 T olive oil
1 small onion, sliced
2 t seasoning (salt and pepper, fajita seasoning, taco seasoning, season salt, etc)
1 ½ cups vegetables, slices or rough chopped

Vegetables from our 2011 CSA (as of Week 7) that would work well in a quesadilla…
…Arugula, Chard, Eggplant, Garlic Scapes, Kale, Onions, Peppers, Scallions, Spinach, Summer Squash, Sweet Corn (niblets), Zucchini, Cilantro

Heat olive oil in a skillet. Add onions and seasoning. Cook until onions begin to soften. Add vegetables and cook until softening and beginning to brown. Transfer to a bowl and set aside.

Building the Quesadilla

6 Whole Wheat Tortillas
Olive Oil, for brushing
2 cups cheese (Cheddar, Monterey Jack (with jalapenos, maybe), Taco or Mexican blend)
Vegetable Mixture
Shredded Chicken, Ground Beef, Black Beans (Optional)

Heat Foreman Grill, Grill Pan, or Griddle.
Brush one side of tortilla with oil and place oil side down on cooking surface. Place a handful of cheese on one half of tortilla. Top with about 2 T of vegetable mixture and a bit of the protein, if using. Fold over the other half of the tortilla. Grill on both sides for 2-3 minutes.

Allow to cool and then use pizza cutter and cut into quarters for easy eating and dipping into salsa.

Basil Pesto Balsamic Vinaigrette
Add 1 T of Basil Pesto to this Balsamic Vinaigrette
NOTE: I don't rub the bowl with garlic, I add garlic powder to the vinaigrette, about 1/8 t

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