Both of my siblings worked part time at a local restaurant, in an effort to save money for college. They would come home tired, completely worked out, and sometimes—now and then—they would come home with the most amazing, ooey gooey, cheese ‘n’ veggie filled quesadillas.
For some reason I was craving those same wonderful quesadillas today, and that is why I set out to make my very own. Only healthier. Fresher. And hopefully even more delicious.
At first I toyed with the idea of sauteeing the green & red bell peppers with the onions and mushrooms, all in one big frying pan. Because—well—it’s easier (and faster.) But let’s be honest. You can’t reinvent the flavor of a roasted veggie unless you actually roast the veggie. Nothing compares. There was no skirting the issue: the vegetables had to be roasted.
While the veggies crisped and caramelized in the oven, I threw the whole wheat tortilla wraps on the griddle. I like cooking these over medium heat. Just enough time to let the cheese melt and just enough heat to give the wraps that crispy exterior. Perfect.
Once the veggies were nicely blackened, I pulled them out from the oven and threw ‘em on top of of the wrap, which was now all melty and lovely from the cheese.
I like to serve these with a warm bowl of vegetarian soup on the side.
Plus a scoop of homemade guacamole.
Just as wonderful as I remember. Only healthier. Fresher. And even more delicious.
Roasted Veggie Quesadillas
1 red bell pepper, sliced thinly
1 green bell pepper, sliced thinly
1/2 onion, sliced thinly
about 10 mushrooms, sliced thick
3 whole wheat tortilla wraps
3/4 c. mozzarella or sharp cheddar cheese, grated
Heat oven to 425. Spray a cookie sheet with cooking spray and place veggies in a single layer. Bake for 10 minutes, flip once, and cook for another 10-15 minutes to desired doneness.
Meanwhile, heat nonstick pan to medium. Spray with cooking spray. Place tortilla wraps on top and place about 1/4 c. of cheese on half of each wrap. Fold wrap in half and press down lightly. Cook until browned on underside, flip, and cook the other side until browned and crispy.
When veggies are done, open up quesadillas and fill with the roasted vegetables. Cut in half and serve. ENJOY!
Question: Have you ever “healthified” a favorite restaurant meal? What was the result?