Quesadillas

By rhodges8

Ingredients

• 1 - 1 1/2 cups veggies cut into strips like bell peppers, onions, zucchini, sliced portobello mushrooms, and/or summer squash
• 4 8- or 10-inch flour tortillas
• 1 1/2 - 2 cups shredded cheese like cheddar, monterey jack, or pepper jack
• A handful of black beans, rinsed and drained
• Sliced cooked chicken breast or strips of cooked beef
• Salsa, pico de gallo, sour cream, avocado, and or guacamole to top

Preparation

Step 1

In a large bowl, toss the vegetables with a little olive oil and sprinkle with salt and pepper. Grill on medium-high for about 8 minutes, until tender. Or in a large saute pan with a little olive or vegetable oil over medium-high heat, saute vegetables until tender. Set aside.

Lay the tortilla flat, and on the bottom half only, evenly lay 1/4 of the veggies, a sprinkle of beans if using, and four or five strips of meat. Sprinkle 1/4 of the cheese (approx. 1/3 cup) over the filling ingredients.

Carefully fold the top half over so the quesadilla is a half-moon shape.

Place the quesadilla in a panini press and cook until cheese is melted and outside is golden-crisp, or cook in a saute pan drizzled with vegetable, canola, or olive oil over medium-high heat, carefully flipping occasionally, until the cheese is melted and both sides are golden-brown.