July 31, 2010

Veggie Quesadillas

I can't handle spice. I barely like pepper, though I'm becoming more tolerant of it. So quesadillas are about as much Mexican as I can handle. You can top these as you like, but I like just cheese and some veggies, topped with some sour cream.


  • 2 flour tortillas
  • lots of shredded cheese
  • 1 yellow pepper, diced
  • 1 medium onion, diced
  • 1 tomato, diced
  • 2 tbsp olive oil
  • sour cream and salsa


  • In a sautee pan, heat olive oil, cook onion and pepper for a few minutes
  • Place a large tortilla in a separate frying pan
  • To half, add shredded cheese, onion and pepper, tomatoes and top with more cheese (this is the "glue")
  • Flip other half over top (now a half circle), and cook on medium heat until brown and cheese begins to melt
  • Carefully with a large flipper, flip quesadilla over to cook other side
  • Put on cutting board, let cool for a minute before cutting in two or four
  • Top with sour cream and salsa and serve

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