Seasonal Veggie Quesadilla

This week I want to share a natural twist on a simple and tasty family meal. Quesadillas made with a variety of fresh, local, seasonal veggies are easy to make, inexpensive and healthy too! Remember, you can put practically anything you want in a quesadilla, so be creative, get your family involved and make an amazing home-cooked meal. Serve with a side of seasoned black beans.


What you need:
Large whole-wheat tortillas
1 cup shredded cheese - either Monterey Jack, Queso fresco, Mozzarella, Parmesan
1 tablespoon extra virgin olive oil
1 1/2 cup fresh veggies, sliced: healthy options include sliced mushrooms, onions, black olives, tomatoes, peppers (green, red, jalapeno)
2 cloves garlic, finely chopped
1/2 cup shredded chicken, optional
1 bunch fresh spinach (stems removed)
1 tablespoon southwest seasoning
1 medium avocado, sliced
4 leaves romaine lettuce, coarsely torn
8 oz light sour cream
8 oz salsa

Here's what you do:
1. Heat a large cast iron frying pan or grill pan to medium high heat. Add 1/4 teaspoon olive oil (or use spray mister to cut back on amount) to pan spread to cover the bottom of the pan. Saute veggies until slightly tender and translucent.

2. Put one large tortilla on grill pan and brown on each side for a couple of minutes. Add the veggies and meat (onions, peppers, garlic, tomatoes, chicken) you choose along half of tortilla, add cheese (make sure that the cheese does not land on the pan itself), flip over other half of tortilla (create a half-moon). Don't layer your topping too thickly or they will fall out when you flip the quesadilla over. Reduce the heat to low and cover the pan. Flip the tortilla over after about 3-4 minutes. Peek inside to make sure cheeses are completely melted inside.

3. Place done quesadilla in a warm oven (175 degrees) until served. Remove from the oven, cut into wedges.

4. Plate quesadilla, top with lettuce, sour cream and salsa, if desired.

5. Serve with side dish of seasoned black beans.