We found this one-pot meal to be refreshing and satisfying.
This adapted recipe combines comments from another site plus a few of my own modifications.
Set aside a medium bowl to hold the sauteed vegetables while assembling the quesadillas.
- 2 TBSP olive oil, divided
- 2 cloves garlic, minced
- red bell pepper, chopped
- zucchini, shredded
- ½ red onion, chopped
- ½ cup mushrooms, chopped
- Salt, and pepper
- ½ tsp ancho powder
- 2 tsp dried cilantro
- 4 (9 inch) whole wheat tortillas
- 1 cup shredded sharp Cheddar cheese
- 2 TBSP Sour Cream
Heat a large nonstick pan over medium to medium-high heat. Add 1 TBSP of olive oil then saute the garlic, red pepper, zucchini, onion, and mushrooms until translucent, about 7 minutes. Season with salt, pepper, ancho powde, and cilantro.
Remove vegetables from pan and divide into four portions.
Lightly brush one side of one tortilla with oil. Place it in the pan for the vegetables. On half of the tortilla sprinkle with 2 TBSP of cheese then atop the cheese spread 1/4 of the cooked vegetables and top with 2 more TBSP of cheese.
Immediately fold the other half over the side with the vegetables. Flip when the first side has browned then allow the second side to brown (about 2 minutes per side). Repeat this step for the remaining tortillas.
Serve with a dollop of sour cream to dip the quesadilla into.
