Time To Veg Out

January 15, 2010

Ah, Mexican grilled cheese, aka the quesadilla.  Warm, melty cheese oozing out of soft-yet-crisp tortillas…it doesn’t get much better.  Well, actually it does, like when you add some savory and spicy fillings that turn an ordinary quesadilla into a satisfying entrée.  Today’s recipe is a purely vegetarian version, but you could certainly add chicken, beef or fish to the mix, should you so desire.  And of course, adding your own favorite veggies not listed here will work as well.  In warmer weather I would recommend grilling these, but with the cold wind blowing, the broiler works just fine.  Enjoy!

Eric’s Vaunted Veggie Quesadillas

(makes about 9 small quesadillas)

1 tbsp. vegetable oil

1 medium onion, chopped

2 cloves garlic, minced

2 poblano chiles, seeded and diced

1 jalapeno, diced (and seeded if you don’t like it spicy)

1 15 oz. can corn, drained

1 bell pepper (red, yellow or orange), seeded and diced

2 chipotles in adobo sauce, diced

2 tomatoes, seeded and diced

1 tsp. oregano

½ tsp. ground cumin

½ tsp. salt

½ tsp. pepper

9 soft taco-size flour tortillas

1½ – 2 cups shredded Jack cheese

¼ cup chopped cilantro

Heat the broiler on high.  Heat oil in a skillet over medium heat.  Add onion, cook until translucent, about 3 minutes.  Add garlic, chiles, jalapeno, corn and bell pepper.  Stir, then cook until tender, about 3-4 minutes.  Add chipotles, tomatoes and spices.  Stir, then cook until heated through, about 1 minute.  Arrange tortillas on a baking sheet (if you can fit more than 9, go for it), top each with a handful of cheese and about a tsp. of cilantro.  Top each tortilla with an even amount of the veggie mixture.  Place baking sheet in oven and broil just until cheese is melted and edges of tortillas begin to brown.  Remove from oven, fold each tortilla in half and cut down the middle.  Serve hot, with salsa and/or sour cream for dipping.  Eat!


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