In my family of picky eaters, this dinner pleases everyone. Even my middle child, with his eagle eye for veggies, doesn’t mind the mild flavor they present in these quesadillas because their texture and appearance is — for the most part — masked by the cheese.
Again, I don’t do recipes … I just put things together. You can determine the amounts of ingredients needed based on your family’s appetite and preferences or just based on what you already have in your fridge. It doesn’t have to be perfect to be delicious!
- red pepper
- olive oil
- salt, paprika, garlic powder
- whole wheat tortillas
- shredded Mexican cheese
- sour cream, pico de gallo, cilantro
Chop the onion and red pepper. Grate the zucchini and squash. Sauté all veggies over medium/high heat in olive oil until soft. I like to add garlic, paprika and salt while they are sautéing, but just experiment with the seasonings you have. You don’t need much because the cheese and the butter do most of the job.
Once soft, remove the veggies from the heat. Heat a new skillet over medium/high heat and begin assembling your quesadillas (One tortilla, cheese, a scoop of veggies, more cheese, another tortilla).
Once hot, (carefully) butter the inside of the skillet and place your assembled quesadilla inside for just a couple of minutes. Butter the top of the other side and flip it for two more minutes. Remove from heat, cut into triangles and serve with sour cream, pico de gallo, cilantro and love.