Farmers Market Quesadillas Recipes

FARMERS MARKET VEGGIE QUESADILLA

Farmers Market Veggie Quesadilla image

Farmer's Market Veggie Quesadillas loaded up with fresh seasonal veggies, black beans, Mexican spices and herbs. Vegan-adaptable!

Provided by Sylvia Fountaine | Feasting at Home

Categories vegetarian dinner

Time 40m

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1/2 an onion, diced (1 cup)
4 garlic cloves, rough chopped
4 cups finely chopped veggies: bell pepper, zucchini, summer squash, mushrooms, broccoli, sweet potato, corn, etc. ( Chop the veggies small, so they cook faster!)
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chili powder
1-2 cups chopped greens- beet greens, turnip greens, spinach, chard, etc.
1 cup black beans (cooked or canned)
2 tablespoons water
1/4 cup cilantro, chopped- optional
1 teaspoon lime zest- optional
1/4 cup sour cream (or yogurt)
2-3 tablespoons hot sauce (fermented hot sauce is great here)

Steps:

Preheat the oven to 400F (or preheat grill to medium)
Heat oil in an extra-large skillet over medium-high heat. Add the onion and garlic, saute 3-4 minutes until fragrant. Lower heat to medium, and add the chopped veggies and salt. Stir occasionally until the veggies soften (check) and release their liquid, about 10 minutes (lower heat if need be). Add the oregano, cumin, coriander, chili powder and give a good stir. Add the chopped greens and black beans and a couple of tablespoons of water, and stir until the greens wilt 1-2 minutes. Turn heat off. Stir in optional cilantro and lime zest.
Scatter 1/2 cup cheese over the whole tortilla. Add one cup of veggie filling over half of the tortilla. Fold the Tortilla in half so the filling is encased with cheese (see photo). Brush the outer side of the tortilla with oil, and place in a hot oven for 15 minutes. You can place the greased quesadilla directly on the oven grates, or on a parchment-lined sheet pan, flipping halfway through. Bake until tortilla is crispy and cheese is melty.
Cut each into 4 pieces and serve with the Spicy Sour Cream and Pico De Gallo
To make the spicy sour cream- simply mix a few tablespoons of hot sauce with the sour cream in a little bowl.

Nutrition Facts : ServingSize One quesadilla with 1 tablespoon Spicy Sour cream, Calories 474 calories, Sugar 7.1 g, Sodium 1467.1 mg, Fat 21.5 g, SaturatedFat 7.7 g, TransFat 0.3 g, Carbohydrate 51.1 g, Fiber 7.1 g, Protein 22.1 g, Cholesterol 32.7 mg

FARMER'S MARKET VEGETARIAN QUESADILLAS

Farmer's Market Vegetarian Quesadillas image

Making the most of simple, fresh ingredients found at your local Farmer's Market, these quesadillas make great appetizers or a quick and healthy meal. Serve while hot with your favorite salsa, sour cream, and guacamole.

Provided by Jennifer Baker

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

½ cup chopped red bell pepper
½ cup chopped zucchini
½ cup chopped yellow squash
½ cup chopped red onion
½ cup chopped mushrooms
1 tablespoon olive oil
cooking spray
6 (9 inch) whole wheat tortillas
1 ¼ cups shredded reduced-fat sharp Cheddar cheese

Steps:

In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

Nutrition Facts : Calories 209.1 calories, Carbohydrate 36.8 g, Cholesterol 13.4 mg, Fat 7.1 g, Fiber 4 g, Protein 10.2 g, SaturatedFat 2.8 g, Sodium 440.9 mg, Sugar 1.4 g