Thursday, July 09, 2020

Vegetable Quesadillas

You’ll have to excuse the recent lack of posts. Blogger changed its interface to something that is the complete opposite of user-friendly, and meanwhile, I’ve been very busy with both personal and professional development projects. (On a side note, I’m really enjoying bullet journaling as a means of not only keeping track of what has to be done, but also of motivating myself to do it!) 

I had been wondering what to make for lunch and considering serving grilled tex-mex vegetable sandwiches because I thought there was a decent chance the kids would like it. And serendipitously, my mother sent me this tweet, a video where Jamie Oliver makes vegetable quesadillas (there’s also a written version here if you prefer, but to me this is more a method than a recipe). The kids actually ate this heartily! I made enough that I had leftovers, which I warmed up in the oven, and on the second day my kids were less fond of the red bell pepper in there but still liked the rest. 

a mix of vegetables, finely chopped or grated (I used green onions, carrots, and red bell pepper) 
grated extra-sharp cheddar cheese 
flour tortillas 
avocados, lactose-free sour cream, lime wedges (to serve) 

Mix the vegetables and the cheese. Spread the mixture on half the tortillas and top with the remaining tortillas. 

Heat a large pan over medium heat and spray it with vegetable oil. Place a quesadilla in the pan and heat until the tortilla gets golden and crisp and the filling starts to melt; turn over with a spatula and do the same on the second side. Repeat with remaining quesadillas. 

Cut into wedges and let cool a bit before serving with avocado, sour cream and lime wedges.

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