A few weeks ago when the power was out, we stayed a couple nights with my best friend and her family who are vegetarian. The first night we were all there for supper, she and I quickly brainstormed on something the majority of us would eat. After checking her fridge for food she and I both owned, we realized I had an abundance of summer squash and tortillas. She had zucchini, peppers, cheese, and onions. Summer Vegetable Quesadillas were born. Both my 7 year old and hers had plain cheese quesadillas with fruit and cherry tomatoes on the side. Everyone seemed happy with supper.
You can adjust the measurements of vegetables to your tastes. Basically you want 2 cups of vegetables for four quesadillas. I used yellow zucchini for the batch shown in these pictures so it's difficult to tell that there is zucchini. I also used green bell peppers because that was what was available at the market, but any color would work well. A little sour cream to top them with is wonderful.
I made this at home again later. Both times we've served this with plain jasmine rice and a small side salad. My husband put the rice on his quesadilla, which looked fab, but he snarfed it up before I could take a picture of it.
1 1/2 tablespoon oil, divided
1/2 cup zucchini, diced
1/2 cup summer squash, diced
1/2 cup bell pepper, diced
1/2 cup red onion, diced
1 clove garlic, diced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 cup cheddar cheese, shredded
4 whole wheat tortillas
sour cream, optional
Heat 1 tablespoon oil in a skillet over medium heat. Once hot, add all the vegetables. Add cumin, chili powder, and salt. Saute until vegetables are soft and just starting to caramelize. Remove from heat.
Heat 1/2 tablespoon oil in a separate skillet (or spray lightly with cooking spray). Once hot, place a tortilla in the skillet and warm 20-30 seconds. Flip over and add 1/4 cup of cheese and 1/4 of the vegetable mixture. Cook just long enough for the cheese to melt - about 30 seconds to a minute. Fold in half and place on plate.
Cut into fourths or thirds. Top with a dollop of sour cream if desired. Serves 4.