Quesadilla originated from Mexico. In most regions, it is made up of heated tortillas with different fillings. Unlike its American counterpart, the traditional version is filled with a wide variety of ingredients, from pumpkin flowers, epazote, chorizo and the likes. Some regions even deep fry the quesadillas until the tortilla is hot and crisp.

I am a big fan of tortillas or any type of food that includes it. It is very flexible and it can be used in different ways. There are corn and flour tortillas. I am fonder of the latter, perhaps because it is the most common. Even my preferred flavors re quite simple- chicken and cheese, mushroom and cheese and garlic and cheese, which is why I wanted to add more spunk to my favorites. Roasted vegetable quesadilla is a sure hit and I highly recommend it.

Serves 2-4

Ingredients:
4  8” flour tortillas

1 cup shredded Monterey Jack cheese

1/2 large onion, sliced

1 green zucchini, sliced

1 large red bell peppers, sliced

1 green peppers, sliced

4 garlic cloves, minced

1 loosely packed cup of fresh thyme

2 tablespoons fresh cilantro

Salt and pepper to taste

1 1/2 cup salsa

Olive oil

Guacamole for serving

Preheat the oven at 200C and line a baking dish with baking paper.

Place the onion, zucchini, red bell peppers and green bell peppers on the lined baking dish and sprinkle it with minced garlic and thyme. Drizzle it with olive oil and season it with salt and pepper. Gently toss the vegetables to make sure that they are seasoned and coated in oil. Roast it in the oven for 20-30 minutes or until the vegetables are soft and the edges are slightly browned.

Put a tortilla on a flat surface. Top it with cheese and then spoon some roasted vegetables on it. Next, add a teaspoon or more of salsa. Cover it with another piece of tortilla.

Lightly grease a large frying pan or skillet with olive oil. Set it over medium heat. Heat the quesadilla in the pan for 2-3 minutes per side, until it is light brown and the cheese melts. Repeat this with the remaining ingredients. Cut the quesadilla into quarters and serve immediately with guacamole and salsa.

 

Photo Courtesy Of: cooking-outdoors