Farmers Market Veggie Quesadilla Recipes

FARMER'S MARKET VEGETARIAN QUESADILLAS

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.

FARMERS MARKET VEGGIE QUESADILLA

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.

FARMER'S MARKET VEGETARIAN QUESADILLA

Steps:

• In a pan or a wok add the oil.
• Once hot add the onion and chilly and saute for 2-3 minutes.
• Now add in the corn kernels, chard stalks, and Red chilly sauce.
• Mix and let it cook for 2-3 minutes.
• Add the peppers, Smoked paprika powder, salt to taste and cook it further
• Add the green veggies in the last and cook it until they are slightly cooked.
• Mix everything and switch off. Let it cool down for 5 minutes.
• On a griddle or a crepe pan, slightly cook the tortilla on a pan with either butter or oil on one side.
• Flip and add stuffing on half of the side.
• Top it with a generous amount of grated cheese.
• Fold it, slightly press it from the top and let it cook.
• Flip and let it cook on the other side until the cheese starts melting and you see brown spots appearing.
• Serve it with a dip of your choice.

FARMERS' MARKET QUESADILLAS

Steps:

• Heat the oven to 200°F. Fit a cooling rack over a baking sheet and put in the oven.
• Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until hot. Add the chiles and cook, stirring, until soft, 3 to 4 minutes. Add the squash, season with salt and pepper, and cook, stirring, until the squash softens and starts to brown, 3 to 4 minutes. Stir in the corn and chipotle powder and cook 2 minutes more. Spoon into a bowl, let cool for a few minutes, and then fold in the tomato, cilantro, and lime juice. Season to taste with salt and pepper. Set aside 3/4 cup of the mixture.
• Lay several layers of paper towel on a work surface. Wipe out the skillet, put it over medium-high heat, and add 1 Tbs. of the oil. When it's hot, put one tortilla in the pan. Quickly distribute 1/2 cup of the cheese evenly over the tortilla and about a quarter of the remaining vegetable mixture over half the tortilla. When the underside of the tortilla is browned, use tongs to fold the cheese-only side over the vegetable side. Lay the quesadilla on the paper towels, blot for a few seconds, and then move it to the rack in the oven to keep warm while you repeat with the remaining oil and tortillas. Cut the quesadillas into wedges and serve immediately with the reserved vegetable mixture and sour cream.

FARMERS' MARKET QUESADILLAS

Steps:

• Spray large nonstick skillet with cooking spray. Add peppers and corn; cook and stir on medium-high heat 2 min. Stir in chili powder; cook an additional 3 to 4 min. or until vegetables are crisp-tender. Transfer to medium bowl; stir in onions. Cool 5 min. Stir in cheese.
• Wipe skillet with paper towels. Spray with cooking spray. Cook 1 tortilla on medium heat; top with 1/3 of the vegetable mixture and second tortilla. Spray top tortilla with cooking spray; cook 2 to 3 min. on each side or until both sides are golden brown and cheese is melted. Transfer to cutting board; cover loosely with foil. Repeat with remaining tortillas and vegetable mixture.
• Serve quesadillas cut into quarters and topped with salsa, sour cream and cilantro.