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Recipe Thursday-Veggie Quesadilla

Posted on May 31st, 2012 | Posted in Appetizer, Main Course, Recipes

Yummy! My mouth is watering just thinking about how delicious quesadillas are to me…I enjoy making quesadillas a variety of ways, but this particular version is a Veggie Quesadilla! I used fresh carrots and parsnips and frozen onions to fill this quesadilla. You can very easily use frozen veggies for this recipe, if necessary, and decrease the saute time. This is an easy weeknight meal and usually a kid pleaser.

Veggie Quesadilla

Yield 1 Whole Quesadilla
1 1/2 teaspoon olive oil (992055)
1 carrot, peeled and chopped
1 parsnip, peeled and chopped
1/4 cup onion, diced (990195)
1/4 cup water
1 1/2 teaspoon butter (880000)
1/2 cup shredded cheddar (774136)
ground pepper (CQP065)
serve with salsa (992296) and sour cream (HPH050)

In a medium skillet heat olive oil over medium heat. Add carrot, parsnip and onion, saute, stirring occasionally, until crisp-tender, about 3 minutes. Add the water and butter, season with pepper and cook until the vegetables are tender and the liquid is evaporated, about 3 minutes.

Butter one side of each tortilla. In same pan or clean grill pan over medium heat set tortilla buttered side down on pan, add cheese and veggie mixture and top with other tortilla, buttered side out. Cook for 2-3 minutes until cheese has melted and tortilla is crisp. Flip quesadilla and cook for an additional 2 minutes. Slice into wedges and serve with salsa and sour cream.

Recipe by Kristy Mellinger

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