Recipes

Veggie Quesadilla

Earlier this week, I went for a cup of coffee with a friend at La Taza when I was reminded of their amazing veggie quesadillas. All week, I had to stop myself from going back for a lunch treat. I’ve been trying to avoid eating out as much as possible so it was horrible torture. I finally ended the week by trying to make my own veggie quesadillas while a couple of friends were over for lunch. Trying something new when I have people over always scares me a bit because I worry that they won’t tell me if it’s bad and will just be forced to eat crappy food. Thankfully, they appeared to like the quesadillas (or are very good actresses!).

I don’t have exact quantities for what I make so just make it with whatever tastes best to you! But just to inspire you a little bit, here’s how I made mine.

Veggie Quesadillas:

Ingredients:

– Flour tortillas (2 per quesadilla)

– Avocado, cut into small pieces

– Tomato, cut into small cubes

– Corn, cut off the cob

– 1/4 cup(ish) of onions, cut into small pieces

– Black beans

– Mozzarella cheese, shredded

What’s next?

1. In a medium pan, brown the onion. Add the corn and stir constantly. This shouldn’t take long, you don’t want the corn to burn, just to enhance the taste.

2. On one tortilla, spread a good amount of all the ingredients.

3. Put the tortilla (with its filling on it) in a medium pan, heated to medium-high. Put the second tortilla on top.

4. Now here’s the tricky part. After 2 minutes of so of cooking on one side, you need to flip the quesadilla. I’ve learned after the first two to not care if a lot of the filling fall of.

5. When plating your quesadilla, you can put the extra filling that might have fallen when you flipped it, put it on top of the dish, and pretend like you meant for it to be that way! 🙂

My biggest mistake was that I put the mozzarella on top after putting my filling. It made flipping a lot harder as the bottom part had nothing to hold itself together. It would probably make things much easier if you put some cheese at the bottom, before adding the veggies. That way, it might hold up a lot better when you flip it.

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If you have any suggestions on making the flipping part easier, or variations on what to put inside the quesadillas, I want to hear from you! 🙂

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