Roasted Fall Veggie Quesadillas

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I am on a winning streak this week with new recipes.  This creation came after going for all you can eat quesadillas and margaritas at Amigos in Morningside heights last week with three dear friends.  Thank you Elliot for being in town and being our excuse to stuff ourselves to breaking point on Mexican food.  Come back soon.

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I for one had never had a margarita, but after last tuesday I can call myself a fan of this grown up version of a slurpee.  However, better than those frozen margaritas were the quesadillas served alongside them.  So after eating my fill (and I mean my actual fill) and still craving more I decided to try my hand at a healthy recreation and lucked out with exceptional success.  So enjoy these quick, simple and hearty variation of veggie quesadillas. 

Roasted Fall Veggie Quesadillas

Makes 8

Ingredients

  • 1 small egg plant
  • 1 zucchini
  • salt and pepper to taste
  • 1 jar of roast red peppers
  • 8 oz of skim milk mozzarella
  • 2 tsp of coconut oil
  • 8 small tortillas
  • Optional Garnishes: Salsa, Guacamole or Sour Cream

Directions

  1. Preheat the oven to 450 degrees, and line a baking sheet with parchment paper.
  2. Finely dice the eggplant and zucchini and spread them evenly on the baking sheet.
  3. Season with salt and pepper and place in the oven. Roast the vegetables for about 15 minutes or until tender.
  4. While your vegetable roast finely dice your red peppers and place into a small mixing bowl.
  5. Grate your cheese and set aside.
  6. Remove your vegetables from the oven, and add them to the mixing bowl. Toss to combine.
  7. Melt your coconut oil in a large non stick pan.
  8. To make each Quesadilla:
    1. Place a tortilla in the pan
    2. Sprinkle a small amount of cheese evenly over half the tortilla
    3. Spread a healthy amount of veggies along the same half of the tortilla
    4. Sprinkle a little more cheese on top of the veggies.
    5. Fold the tortilla over the veggies and press flat with a spatula.
    6. Heat until one side is browned and crispy.
    7. Flip and continue to cook until other side is browned and crispy.
  9. Remove from the heat and serve with whatever garnish you decide.

 

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