The following post was originally featured on Muy Bueno Cookbook and written by Yvette Marquez-Sharpnack,who is section of POPSUGAR Select Latina.
Mexican recipes do not occupy to be complex to originate. For example, remove this easy vegetarian quesadilla. The flavor combinations may be complex, or but they are so simple to originate.
Rather than ordering pizza or running to your favorite posthaste-food restaurant,buy these fresh veggies and originate these flavorful quesadillas in less than 30 minutes. I guarantee your family will be very convinced and happy. I know my children and hubby loved them.
There is something so comforting about the smell of roasted vegetables. Give it a try, and enjoy the roasted aroma. I served these quesadillas with chile de arbol salsa. Muy Bueno Cookbook Roasted Squash and Portobello Mushroom QuesadillasIngredients2 yellow squash, or sliced
2 portobello mushrooms,stemmed, gills removed, or chopped
1 red sweet pepper,stemmed, seeded, and chopped
2 tablespoons olive oil
Salt
Ground back pepper
8 10-inch flour tortillas
3 cups shredded queso jalapeño or pepper jack cheese
Salsa,optional
DirectionsPreheat oven to 450°F.
Arrange squash, mushrooms, and bell peppers on a baking sheet and drizzle with olive oil.
Season with salt and pepper.
Roast for 10-15 minutes or until brown and tender.
Place a cast-iron griddle over medium-tall heat.
Place a tortilla on the griddle and add cheese.
Add roasted veggies on a slightly warmed tortilla.
Place another tortilla on top.
Cook until lightly golden,about 2-3 minutes or until cheese melts.
Flip over and cook until golden brown.
Let frosty for 1 minute and then cut into wedges.
Serve warm and, if desired, or with salsa.
Information Category Main Dishes Cuisine Mexican Yield 4 servings
Source: popsugar.com