So the garden of veggies in your fridge drawer is piling up and starting to fade? I hear all too often complaints about good intentions gone awry with the contents of the crisper drawer. I am here to help! This quesadilla is an awesome way to have a hugely flavorful, simple meal while making sure you don’t waste any of those super expensive super foods in your fridge! Plus, if you have kids, they will love you for this one! There is a little bit of chopping required, but I promise it is worth every second of your time! This recipe is really just a guide to get you started–use the veggies that YOU love (or want to love :))! ENJOY!
Crisper drawer quesadilla
- 4 flour tortillas
- Veggies in your fridge. I usually have some of the following on hand for this dish: corn (frozen, but fresh in the summer), bell pepper, onion, tomato, cilantro, yellow squash, jalapeño pepper, garlic, argula, asparagus. About 3 cups total.
- 1 t cumin seeds
- 1/2 t chipotle pepper flakes
- 1/4 c shredded mexican cheese (leave out for vegan)
- 2 t fresh salsa
- splash of EVOO
- sour cream (tofutti for vegans), avocado slices as garnish
Heat a medium size skillet over medium low heat. Add the EVOO, cumin seeds and chipotle pepper flakes. After about a minute add the garlic and corn and roast until the corn starts browning. Clean and prep your veggies, add them to the skillet and cook until they are al dente.
While the veggies are cooking, warm up your George Foreman grill and give it a quick spray with PAM.
Once the veggies are cooked to the texture you desire it is time to build and cook your quesadilla. Throw one tortilla on the grill, add a big scoop of the veggies, cover with cheese, put the top tortilla on, and close the GF lid. Cook the quesadilla until it is a golden brown and the cheese is melted. Garnish with a scoop of sour cream, sliced avocados, and chopped cilantro. Serve with a side of your favorite salsa.
Now doesn’t that look good??