Quesadillas have long been a guilty pleasure of mine.
Partly this is because making them automatically opens the door to the whole sour cream and guacamole situation (which is where the whole guilty part comes into the picture).
But also because a lot of nights I’m only cooking for one – two if I’m lucky – and quesadillas are indeed a quite fitting and delightful meal for a small crowd.
They’re also a great match for a margarita…! Any meal that encourages margarita matching has my vote and love. Are ya with me?
This bright vegetarian version started out as my lunch on Monday, and ended up being so tasty we made them again for a light and quick dinner the last two nights!
What can I say? When I’m hooked, I’m hooked!
I’ve been eager to clear out our veggie drawer before we go away for the holiday this weekend, and what better way then a roasted vegetable quesadilla so good it has me crawling back three nights in a row?
Roasted Asparagus, Mushroom, and Tomato Quesadilla – Baker by Nature
12 spears asparagus, chopped into 1″ pieces
1 cup shiitake mushrooms, sliced into 1/2 ” strips
1 cup grape tomatoes, sliced in half
4 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and pepper
1 cup manchego cheese, grated
1 tablespoon butter
Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper and set aside.
In a large bowl toss chopped asparagus, mushrooms, and tomatoes with olive oil, balsamic, salt and pepper. Spread the mixture out onto prepared baking sheet in a single layer. Bake for 20 minutes. Remove tray from oven and set aside until needed.
In a large skillet heat 1/2 tablespoon butter over medium-high heat. Place a tortilla in the skillet, then on half of the tortilla layer your ingredients (cheese, vegetables, cheese). Fold the other half on top and cook on both sides. Slice into wedges and serve with whatever sides tickle your fancy! Repeat process with remaining tortillas.