I’m from the south and have grown up eating Tex-Mex. If I had to choose a favorite type of food, then Mexican would be the winner… and by Mexican, I mean the Americanized version of it! One of my all time favorite things to get at a Mexican restaurant here in Texas is quesadillas. I don’t know if it’s the ooey gooey cheesiness of them, the crispy yet soft flour tortilla (I am not a fan of the corn ones) or the fact that most restaurants offer different types of quesadillas I can choose from. Regardless of the reasons behind it, I just love quesadillas.
When I start craving quesadillas, I love cooking my own. I get to add what I want, cook it the way I like and make more if I fancy. One of my favorite types of quesadillas are the vegetable ones. All restaurants make them differently, and I personally love using sweet and green bell peppers, onion and any other vegetable I have in my house!
In this recipe I used only bell peppers and onion, but those can be substituted for squash, zucchini, carrots, mushrooms and so on. I love the versatility!
Grilled Vegetable Quesadillas
1/2 onion (chopped)
2 garlic clove (chopped)
1/2 green bell pepper (sliced)
3 small sweet peppers (I used red, yellow and orange- sliced)
1 tsp olive oil
2 Tbsp water
1 Tbsp taco seasoning (I made my own from this recipe)
1/4 cup fat free cheddar cheese (or regular Mexican blend cheese!)
1 large tortilla (I used Mission’s Carb Smart large tortilla)
*optional 1/3 mashed avocado and 1/4 cup refried beans*
Cook all of the cut vegetables in the olive oil. When vegetables are almost tender, add the water and taco seasoning, stir and continue cooking until the water is gone and vegetables are tender.
Then place the vegetables on one half of the tortilla, top with the cheese and fold the tortilla in half.
Spray both sides of the tortilla with cooking spray OR with butter spray, then either cook on a grill or in a skillet until the tortilla is browned and the cheese is melted.
Remove from the heat and serve with freshly mashed avocado and refried beans!