You can use onions instead of leeks, you can use cauliflower or peppers or any other veggie instead of the broccoli, you can steam or sauté the vegetables instead of roasting them, you can use Monterey Jack or Fontina instead of a Mexican blend…you get the picture. This is a boilerplate recipe for a vegetable quesadilla and proof that whatever is lying around in your vegetable bin is fair game for a great lunch.
|1 tsp vegetable or canola oil||1/4 cup sauted leeks|
|2 medium-size (8-inch) flour tortillas||1/3 cup roasted broccoli|
|1/3 cup shredded Mexican or Italian blend, or any other shredded cheese||Sour cream to serve|
Heat a skillet with a teaspoon of vegetable or canola oil, if desired, over medium high heat.
Place a quesadilla in the pan and watch it carefully until it turns golden brown on the underside, 1 to 2 minutes. A dark brown bubble here or there is fine. Remove the tortilla and set it aside. Place the other uncooked tortilla in the pan, and reduce the heat to medium. Sprinkle the cheese over the tortilla, then distribute the leeks and broccoli evenly over the cheese. Cook until the cheese is melted and the underside is browned, 2 to 3 minutes.
Place the cooked tortilla on top of the filling, uncooked side down. Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 6 wedges. Serve with sour cream.
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