I used a mix of leftover veggie tray produce in these quesadillas -- red and green bell peppers, summer squash, zucchini, and mushrooms -- but any vegetables you like would work well. For example, when corn is in season, I've made these with leftover roasted corn on the cob, zucchini, onions, and black beans.
Because healthy eating is supposed to be the name of the game, I used Mission Carb Balance tortillas which have 19 grams of fiber per tortilla, but still taste exactly like regular flour tortillas. Some day, I'll get The Husband to eat multigrain tortillas, but for right now ... needs must.
Anyway, these quesadillas go together in a flash. The most time-consuming part is pre-cooking the vegetables and you could probably skip that if you prefer more crunch!
Just stir-fry the vegetables over high heat in a nonstick skillet with a splash of low-sodium fat-free chicken broth until the mushrooms brown and the peppers start to blister. Then remove from heat and season with whatever Mexican or Southwestern seasoning blend you have on hand (I used Penzey's salt-free Arizona Dreaming).
Then spritz one side of two tortillas with cooking spray (or brush them with a little olive oil). Place lubricated side down on an ungreased baking sheet. Top each tortilla with the vegetables.
Add the tomatoes. I used a 10 oz can of Aldi's Casa Mamita house brand diced tomatoes with green chilies, because they're pleasantly zippy and much more of a petite cut, making them perfect for dishes where you want the tomato to blend in. I saved the remainder of the can to use later in with week in taco pizza.
And now for the delicious cheeses! I used part of a bag of Cabot's Mexican shredded cheese blend leftover from who-knows-when, but any shredded cheese you like is good. While we tend to have more cheddar than anything else on hand, I can tell you Colby-Jack and Pepper Jack work well.
Top everything with another tortilla. Spritz that tortilla with cooking spray and then pop the pan in the 450°F oven for 10 minutes or until the quesadillas look golden brown on top and a little dark around the edges.
And then gobble down the hot, cheesy, messiness and go shovel some more %!@?! snow.
Oven-Baked Vegetable Quesadillas
- 8 oz sliced assorted chopped peppers and other vegetables
- 1 tbsp fat-free low-sodium chicken broth
- 2 tsp salt-free Mexican or Southwestern seasoning blend
- 4 8-inch flour tortillas
- ½ cup well-drained canned diced tomatoes with green chilies
- 4 oz shredded Mexican cheese blend
- Preheat oven to 450°F.
- Stir-fry vegetables in a nonstick skillet with broth over high heat until the vegetables look blistered and mushrooms are brow. Remove from heat and season.
- Spritz one side of two tortillas with cooking spray. Place spritzed side down on an ungreased baking sheet.
- Top each tortilla with vegetables, tomatoes, and cheese.
- Cover with remaining tortillas and spritz tops with cooking spray.
- Bake at 450° for 10 minutes or until tortillas are golden brown.
- Cut into wedges. Serve with guacamole, if desired.