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Veggie Quesadillas served in a blue & white oval serving plate on top of a white napkin with blue stripes. Spoonabilities.com

Southwest Veggie Quesadillas with Cherry Tomato-Avocado Salsa


  • Author: Carlos Leo
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 people 1x

Description

Southwest Veggie Quesadillas stuffed with summer vegetables like corn & zucchini, black beans, and Fiery Jack Shredded Cheese. Garnish with cilantro, scallions, and Cherry Tomato-Avocado Salsa.


Ingredients

Scale

For the grilled vegetables:

For the salsa:

  • 1 avocado, diced
  • 1 scallion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 2 TableSpoons coarsely chopped fresh cilantro
  • 2 TableSpoons fresh lime juice
  • 1/2 teaSpoon Natural Sea Salt from Messolonghi - Click to buy in our online shop
  • Half of a jalapeño pepper, sliced

For the quesadillas:

  • 8 flour tortillas (8-inch)
  • 1+1/2 cups shredded Fiery Jack Shredded Cheese by Cabot Cheese
  • 1 15oz can black beans, drained, rinsed
  • 2 TableSpoons Greek EVOO Hellenic Farms PDO Sitia Crete - Click to buy in our online shop
  • Cilantro leaves with tender stems (for serving)
  • 1 TableSpoons scallion, thinly sliced (for serving)

Instructions

Char the Vegetables in a Skillet:

  1. Defrost corn
  2. Add one TableSpoon olive oil to a large skillet and heat over medium-high heat. Add the corn, zucchini and scallions, then salt & pepper. Stir to cook evenly until the vegetables get charred.
  3. Transfer veggies into a large bowl.

Make the salsa:

  1. Combine avocado, scallion, tomatoes, cilantro, lime juice, salt, extra virgin olive oil and jalapeño pepper in a medium bowl, and mix.

Assemble the quesadillas:

  1. Arrange tortillas on a work surface. Divide evenly a layer of cheese, then beans, then grilled vegetables on one side of each tortilla. Top it with another tortilla.
  2. Heat one TableSpoon EVOO in a large heavy skillet over medium-low heat until hot. Then cook 1-2 tortillas (depending on the size of pan and tortillas you use), turning once, until cheese is melted and tortillas are brown. Approximately 1–2 minutes per side. Press slightly. I personally used a quesadilla maker
  3. Transfer quesadillas to serving plates. Then cook remaining tortillas with remaining oil. Sprinkle quesadillas with cilantro leaves & scallions and serve with the cherry tomato-avocado salsa.

Notes

Vitamin A 7%, Vitamin C 24%, Calcium 46%, Iron 26%, Vitamin D 3%, Vitamin B12 4%, Vitamin E 4%, Vitamin K 28%

  • Category: Dinner
  • Cuisine: Mexican

Nutrition

  • Serving Size: 4 serving
  • Calories: 674
  • Sodium: 1032 mg
  • Fat: 37 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 26 g
  • Carbohydrates: 66 g
  • Fiber: 14 g
  • Protein: 25 g
  • Cholesterol: 38 mg
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