Garden Fresh Veggie Quesadilla

I was so excited this spring when I moved from just container gardening to two raised bed gardening. It is funny how the small things in life bring such pleasure and that was true the day I planted zucchini in my new garden. I am still excited but I am overloaded with zucchini. It is in my refrigerator, on my counter,and  in bags for my daughter. Simply said it is everywhere!

My favorite food item to order at our local Mexican Restaurant is a mushroom Quesadilla which is always filled with caramelized onions and peppers. So I decided to duplicate it but added zucchini and topped it with sour cream and salsa. All but the mushrooms came straight out of my garden! Oh my goodness, it was so absolutely delicious it is now my new favorite recipe for zucchini  Not only is it scrumptious but  it is also quick, easy and inexpensive. For me, all the elements required for a great meal.

Print Recipe

Ingredients
Serves 2

Flour tortilla
2 tablespoons of olive oil
1 pepper, sliced in thin strips
1/2 medium onion, sliced
1/2 pint button mushrooms, sliced
1 zucchini (peeled or unpeeled), sliced or diced into small chunks
4 ounces of Touch of Philadelphia shredded Queso Cheese
Sour Cream
Salsa

Directions

Using a saute pan, pour in olive oil (I also added a dab of butter too).
Heat the pan to medium to medium-low heat until the oil is heat
Add the the vegetables and stir to coat with the oil.
Note: You can add a little water if you feel the vegetables are drying out.
Cook until vegetables are to your desired tenderness (20 to 30 minutes) and onions are a light brown in color. Stir every few minutes to avoid onions burning. 
Note: When I am in a time crunch I will use a steamer bag and microwave but I prefer to saute the veggies.

Brown tortillas in a skillet for about 30-45 seconds on each side.
Sprinkle cheese on tortilla, place vegetables on top of tortilla, sprinkle desired amount of cheese on top, cover with second tortilla and top with sour cream and salsa.

Authored by +Terri Henkels 

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