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Veggie Quesadilla Recipe

This veggie and cheese quesadilla is a huge crowd pleaser. It’s  perfect for summer entertaining, but also works as a delicious lunch or dinner option.
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Ingredients
  

  • 1 large yellow onion, sliced rounds
  • 4 garlic cloves, diced
  • 1 yellow or red pepper, sliced
  • 1 large tomato, diced
  • 1 jalapeño, sliced
  • 1 tbsp olive oil
  • 1/3 tsp coriander
  • 1/3 tsp cumin
  • 2 tsp butter
  • 4 flour tortillas
  • 2 tbsp Mexican crema ( you can also use cream cheese)

Instructions
 

  • Heat olive oil in a pan over medium heat. Add onion and pepper (if using) and saute until onions are tender (approx. 7-10 minutes), stirring frequently.
  • Add half of the jalapeños, half of the garlic, coriander, cumin salt and pepper to the pan and continue to cook until jalapeños have softened (approx. 2-4 minutes). Remove from heat.
  • Spread 1-2 tablespoons of Mexican crema or cream cheese on each tortilla.
  • Divide onion and pepper mixture between 4 of the tortillas. Top with remaining tortillas.
  • Add diced tomato, diced jalapeno, onion, a dash of olive oil and mix together in a bowl.
  • Heat 1/2 teaspoon of butter in a pan over medium heat. After it has melted, add 1 quesadilla to the pan. Cook until the bottom is browned and crispy (approx. 2-4 minutes). Flip and cook until the other side is browned and crispy. Remove from the pan.
  • Add additional butter to the pan and repeat with remaining quesadilla.
  • Slice, top with tomato salsa, and drizzle with remaining Mexican crema. Serve immediately.

Notes

4 Flour Tortillas
2 tablespoons of  Mexican crema ( you can also use cream cheese)
1 large yellow onion-sliced rounds
¼ small yellow onion diced
1 tbsp of olive oil
4 garlic cloves-diced
2 jalapenos – sliced rounds
1 jalapeno diced
1 yellow or red pepper-sliced rounds (optional)
1 large tomato diced
⅓ tsp of coriander
⅓ tsp of cumin
2-3 tsp of butter
Salt & Pepper to taste

Directions

  1. Heat olive oil in a pan over medium heat. Add onion and pepper (if using) and saute until onions are tender (approx. 7-10 minutes), stirring frequently.
  2. Add half of the jalapeños, half of the garlic, coriander, cumin salt and pepper to the pan and continue to cook until jalapeños have softened (approx. 2-4 minutes). Remove from heat.
  3. Spread 1-2 tablespoons of Mexican crema or cream cheese on each tortilla.
  4. Divide onion and pepper  mixture between 4 of the tortillas. Top with remaining tortillas
  5. Add diced tomato, diced jalapeno, onion, a dash of olive oil and mix together in a bowl.
  6. Heat 1/2 teaspoon of butter  in a pan over medium heat. After it has melted, add 1 quesadilla to the pan. Cook until the bottom is browned and crispy (approx. 2-4 minutes). Flip and cook until the other side is browned and crispy. Remove from the pan.
  7. Add additional butter to the pan and repeat with remaining quesadilla.
  8. Slice, top with tomato salsa, and drizzle with remaining Mexican crema. Serve immediatel