| Vegetable Quesadilla |
Servings: 2
Ingredients:
| • WW Tortilla | 4 | |
| • Canola oil | 1-2 Tbsp | |
| • Onion, red | 1/4 large, 3/4 cup diced | |
| • Zucchini | 1 medium, 2 cups sliced | |
| • Yellow squash | 1 medium, 2 cups sliced | |
| • Red bell pepper | 1/2 medium, 1 cup diced | |
| • Serrano chili, optional | 1 | |
| • Salt | to taste | |
| • Pepper | to taste | |
| • Cheese, shredded | 3 oz., ¾ cup | |
| Garnish per plate; | ||
| • Avocado | 1/2 | |
| • Salsa | 1 Tbsp | |
| • Sour Cream | 1 Tbsp | |
| Reverse Columns | ||
Directions:
- Cut the vegetables. Slice the squashes into thin half rounds, dice the bell pepper and onion. If using a chili, cut it in half lengthwise, deseed it then dice it fine.
- Sauté the vegetables. In a large stainless-steel frypan, heat the oil, add in the onions and sauté at a medium heat (5) until translucent. Add in the remaining vegetables with a Tbsp of water, lightly salt and pepper then cover. Sauté at a medium-lo heat (3) for about 8-10 minutes until done. Remove from heat.
- Heat a griddle to a low heat (3).
- On half of a tortilla, sprinkle a little shredded cheese, add a layer of veggies, about 1/3 cup, then sprinkle some more cheese on top. Fold in half.
- Put the 2 two folded tortillas on the griddle. Gently warm to lightly toast and melt the cheese. Just a couple of minutes then flip.
- When done, move to a cutting board and cut each side in half with one firm stroke of a chef's knife. Some use a pizza cutter. But don't try to saw it in half with a serrated blade... just doesn't work.
- To make a quick guacamole, scoop out 1/2 an avocado into a small bowl. Add one spoonful of salsa. Mash with a fork.
- Move to a serving plate. Arrange the 4 quarters around the scoop of guacamole. Add a dollop of sour cream or Greek yogurt and you've got it!
Notes:
Jack and cheddar cheese work best in this dish. If a shredded blend is not available, use 1 slice of each per tortilla.
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| Quesadilla Filling | Build then Fold | Fry Folded Halves |
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