PassportMay 24, 2017 | By: Tom Wild
Good Food, Good Life, 365 – Spring Vegetable Cheesy Quesadillas
Fresh Veggie Quesadillas
- ⅓ cup diced asparagus spears (about 4 thin spears, rough end removed)
- ⅓ cup green onions, sliced (about 3 scallions)
- ⅓ cup sliced sugar snap peas or snow peas
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- 6 whole grain tortillas
- 8 ounces cheese, shredded (dairy or non-dairy), a Mexican blend works well
- Sour cream or unsweetened Greek yogurt, salsa, guacamole for serving
In a glass bowl, toss prepared vegetables with garlic, cumin and salt. Place 1 tortilla flat in pan. Place over medium heat. Sprinkle cheese over tortilla. Add a layer of prepared vegetables. Top with more cheese. Lay another tortilla on top. Heat until cheese melts. Flip and heat. Transfer quesadilla to cutting board. Slice into triangles. Serve hot.
Sue’s TipChopped red bell pepper and/or slightly mashed black beans are nice additions to these quesadillas.
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