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Vegetable Quesadillas

Vegetable Quesadillas
To speed up the making of this dish, if you have 2 large fry pans, you can cook 4 quesadillas at once and get supper to the table twice as fast. Quesadillas lend themselves to all kinds of fillings. Experiment with leftover shredded chicken or sliced steak, beans and cheeses suitable for melting.

Ingredients:

  • 8 flour tortillas, each about 8 inches in diameter
  • 2 cups shredded pepper jack or Monterey jack
      cheese
  • 4 summer vegetable kabobs (see related recipe
      at left), vegetables removed and coarsely
      chopped
  • 1 Tbs. canola oil, or as needed
  • 3 Tbs. fresh cilantro
  • 1 cup fresh tomato salsa

Directions:

Prepare the quesadillas
Spread out the tortillas evenly on a work surface. Divide the cheese and chopped vegetables evenly between the tortillas, sprinkling the bottom half of each tortilla evenly with the cheese, then with the vegetables. Fold the tortilla in half to enclose the filling and press firmly. Stack the quesadillas on a plate and set aside.

Preheat an oven to 200°F. Preheat a large fry pan over medium heat until hot.

Cook the quesadillas
Brush the pan lightly with oil. Place 2 quesadillas in the pan and cook until the undersides are lightly toasted, about 2 minutes. Flip the quesadillas and toast the other sides, about 2 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining quesadillas, brushing the pan with oil between batches.

Cut each quesadilla into wedges, sprinkle with the cilantro and serve immediately. Pass the salsa at the table. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).