Yes. We DO eat our vegetables (not just cake). Actually, JiT is out of town for business tonight, so I can’t really speak for him this evening. But I can tell you about one fo my favorite weeknight dinners: vegetable quessadillas.
Following my recent flurry of dessert posts, there seems to be some concern for mine and JiT’s waistlines. So it seems like a good time to give a glimpse at what a “normal” dinner might look like for us during the week.
This recipe has evolved over time and changes regularly based on whatever I have in the house, but the basic idea always remains the same: corn tortillas (because I like them), yellow onions, another vegetable (favorites are spinach, zucchini and yellow squash), and sharp cheddar cheese.
Generally speaking, I tend to assemble them in the pan, spraying a bit of pam spray, laying in one tortilla, adding cheese, onions and veggies, and topping with a second tortilla. Wait til the bottom is browned, spray the top toritilla with pam spray, then flip. Wait until evenly browned, sprinkle with salt and you’re done. Depending on how hungry I am, I usually make 2 or 3 for myself (or more for tomorrows lunch…they’re good cold), cut them into quarters and serve with salsa, black beans, shredded lettuce, sour cream, avocado…essentially whatever we have in the house.
If you prefer them open-face, place the tortillas (sprayed) on a cookie sheet, top with the veggies and cheese and broil until browned. Super easy and very good (though messy).
I know the corn tortillas and non-tex-mex veggies throw some people off, but the corn gives it a nice nutty flavor and the veggies are sort of mellow with the cheddar. Of course, flour or whole wheat tortillas work too.
So, see? We don’t live on cake alone!
Serves 1 person
1 small yellow onion, diced
1 small zucchini, shredded
1/2 cup shredded sharp cheddar cheese (I’m guessing on the amount, a couple of handfuls?)
4 small soft corn tortillas (or flour or whole wheat)
Cooking Spray — I suggest the kind made for high-temperatures…depending on the heat of your pan, the regular kind can turn black and burn….eeewww.
Salsa, black beans, shredded lettuce, sour cream (low-fat), diced avocado, fresh tomatoes, cilantro, etc.
Combine vegetables and cheese in a bowl and mix until evenly distrubted. Spray a small pan with cooking spray over medium heat. When warm, add your tortilla followed by a layer of the veggie/cheese mixture, then the second tortilla. Spray the top with cooking spray and wait until the bottom is browned. Using a set of tongs, flip the quessadilla and wait until the bottom side is brown. Sprinkle with salt to taste and set aside. Repeat with second quessadilla.
Cut quessadillas into quarters and serve with optional ingredients as desired (and maybe a cold beer).