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
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.