Veggie Quesadilla Recipe
LARGE GRILLED FLOUR TORTILLA, STUFFED WITH FRESH SPINACH, MUSHROOMS, TOMATO, ONION, JALAPEÑOS, CHIPOTLE AIOLI & MONTEREY JACK. SERVED WITH SOUR CREAM, GUACAMOLE & HOUSE-MADE RANCHERO SAUCE.
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Ingredients
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For the Quesadilla
For Serving
Method
Preparation
- 1
Prepare the Vegetables
Wash and chop the fresh spinach, mushrooms, tomato, onion, and jalapeños. Set aside.
- 2
Make the Chipotle Aioli
In a small bowl, mix chipotle aioli ingredients if making from scratch or use store-bought.
Cooking
- 3
Sauté the Vegetables
In a skillet over medium heat, add a drizzle of olive oil. Add the diced onion and sauté for 2-3 minutes until translucent. Add the sliced mushrooms and jalapeños and cook for another 3-4 minutes until mushrooms are tender. Finally, add the spinach and cook until wilted, about 1-2 minutes. Remove from heat.
- 4
Assemble the Quesadilla
Place one flour tortilla on a clean surface. Spread half of the sautéed vegetable mixture over one half of the tortilla. Sprinkle with half of the diced tomato and half of the shredded Monterey Jack cheese. Drizzle with 1 tablespoon of chipotle aioli. Fold the tortilla over to cover the filling.
- 5
Serving
- 6
Serve
Cut the quesadillas into wedges and serve hot with a side of sour cream, guacamole, and ranchero sauce.
