Grilled Veggie Quesadillas
Servings: 4 Quesadillas
Prep time: 30-40 minutes
Ingredients:
1/2 Large sweet onion, thickly sliced
1 Green bell pepper sliced into strips
1-1/2 C. Sliced baby bella mushrooms
1 Clove minced garlic
1 Pkg. Shredded Soy Cheddar Cheese (I love the Daiya brand)
1 Can Black beans, drained
1 Avocado, thinly sliced
1 C. Shredded Cheddar cheese
1 C. Shredded Mozzarella cheese
4 large Soft Flour Tortilla Shells
2 T. Olive Oil
Salt & pepper taste
Directions:
Wash and slice veggies and garlic as directed above. Grill in a frying pan on the stove just until tender.
In another skillet on medium-high heat, place one of the tortilla shells. Put 1/2 cup of cheese of your choice on the shell and top with a portion of the grilled veggie mixture. Add a heaping 1/4 cup of black beans and a few slices of avocado.
Grill the quesadilla for 2 minutes as shown above. Then flip one side up folding it in half. Continue to grill it about 5 minutes on each side until light golden brown.
While Jeff was busy making the quesadillas, I made the salsa verde - same recipe for the Grilled portabella mushroom tacos that won first place in the vegan main dish contest at the Iowa State Fair this year.
Salsa Verde
Servings: 2-1/2 C.Prep time: 15 minutes
Ingredients:
4 Tomatillos, chopped (or 1 C. canned)
1 Large green bell pepper chopped
1 Large bunch fresh cilantro, chopped
1 Medium onion, chopped
3 Cloves garlic, minced
2 tsp. Olive oil
1 tsp. pepper
½ tsp. salt
Put all ingredients in a food processor or blender, and process til smooth.
Serve up the quesadilla on a large plate and slice into quarters. Add the salsa verde on the side. Shown here with Corn & Black Bean Salsa and tortilla chips. This was fantastic, and Jeff definitely lived up to his hype. He'll be making quesadillas again :)
