After an indulgent weekend, we both knew our bodies needed vegetables. Instead of going a traditional route, I made these vegetable quesadillas, and they were so good! We probably canceled out any health benefits of the vegetables with the amount of pepper jack cheese we added, but I don't regret that, either.
I was so hungry at the end of this process that I just melted the cheese on the tortilla in the microwave. Of course, to be more authentic (and to add crispiness to the tortillas), you should heat them in a skillet. Either way, you should try these!
2 Tbsp olive oil
1 small sweet onion, thinly sliced
8 oz sliced mushrooms
1 large red bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
2 Tbsp pickled jalapeno slices, diced
1 cup shredded pepper jack cheese (use Monterey Jack if you want less spiciness)
3 large flour tortillas
In a large skillet, heat olive oil over medium heat. Add onion and cook for 10 minutes, stirring occasionally. Add red and green bell pepper, and cook for 10 more minutes. Finally, add mushrooms and jalpenos; cover and cook for 5 more minutes.
Pile a third of the cheese on one of the tortillas, and heat it in the microwave for about 30 seconds, or until the cheese has melted. Remove it from the microwave, and pile a third of the vegetable mixture on half of the tortilla. Fold the tortilla so that the vegetables are covered. Serve warm.