The thing I love about this time of year is that my garden is finally producing like mad. I know some people lament having so much produce on their hands because they don’t know what to do with it all but so far I have not had that problem. I thoroughly enjoy finding ways to enjoy all of our fresh veggies and herbs. Normally one of my go-to quick and easy dinners is grilled veggie paninis, but given my surplus of jalapenos and tortillas in the fridge, I wanted to do something with a Mexican twist and these quesadillas were a natural choice. I was able to use up tomatoes, zucchini, a jalapeno and bell pepper from our garden. Even though quesadillas can be one of the least healthy choices at a restaurant, you can make them much healthier when you make them at home by using less oil and less cheese. Don’t get me wrong, I still used plenty of cheese, but not compared to the mountain they use in restaurants. This is a great dinner to use up any odds and ends of produce in your fridge since they are easily adaptable to what you have on hand. Enjoy!
- Yield about 3 servings
1 tbsp. olive oil
½ medium yellow onion, chopped
½ bell pepper (any color), chopped
1 jalapeno pepper, seeded and diced
¼ tsp. cumin
¼ tsp. cayenne pepper
¼ tsp. fajita seasoning
½ small zucchini, chopped
4 oz. button mushrooms, coarsely chopped
1/3 cup fresh corn kernels
1/3 cup black beans
1 small tomato, seeded and chopped
3 10-inch flour tortillas
Shredded Mexican cheese
Heat olive oil in a skillet over medium-high heat. Add onion, bell pepper and jalapeno pepper to the pan and sauté until crisp-tender, about 3 minutes. Mix in the cumin, cayenne pepper, and fajita seasoning. Add the zucchini and mushrooms to the pan and sauté about 3 more minutes. Mix in the corn, black beans and tomatoes and cook 1 minute more. Remove from the heat.
Lay out tortillas on a work surface. Brush one side of each tortilla lightly with oil and flip over. Evenly distribute the vegetable filling between the tortillas, spreading it over one half of each and leaving a ½-inch border clear. Sprinkle shredded cheese to taste over the veggie filling. Fold the empty half of each tortilla over the filling into a semicircle.
Heat a lightly oiled skillet or grill pan over medium-high heat. Cook quesadillas, flipping halfway through, until both sides are well browned and cheese is melted. Repeat with remaining quesadillas until all have been cooked, and cut into triangular sections. Serve immediately with salsa and sour cream, if desired.