Veggie Quesadillas

Veggie Quesadillas

INGREDIENTS

• 1 tablespoon olive oil or cooking oil of choice
• ½ teaspoon minced garlic
• ½ jalapeno pepper, finely chopped
• 1 cup Stahlbush Island Farms Diced Onions
• 1 cup chopped Stahlbush Island Farms Broccoli
• 1 cup Stahlbush Island Farms Butternut Squash
• Optional: 1 cup roughly chopped spinach or kale
• Optional: 2 tablespoons minced fresh cilantro 
• Salt and pepper to taste 
• 8-inch flour tortillas (use corn for gluten-free)
• 3 cups (12 ounces) shredded cheese of choice – could be a blend of Cheddar, Monterey Jack, Queso Oaxaca, Mozzarella, or vegan cheese.
• Serve with your favorite salsa, guacamole (or freshly sliced avocado), and sour cream/vegan alternative

INSTRUCTIONS

• Heat a large skillet over medium-high heat and add the oil.
• Add in the onion, garlic, and jalapeno first and sauté for a minute or so. 
• Add in broccoli and butternut squash. Season with salt and pepper, and sauté for another 3 minutes, or until the vegetables start to soften.
• Add the (optional) spinach or kale and cook just until wilted. Toss in the (optional) minced fresh cilantro.
  
  For the quesadillas:
• Place a clean, large skillet over medium heat. You can use oil or butter at this point or heat the tortillas without oil as well. Place a tortilla in the pan and heat for 30 seconds, then flip the tortilla.
• Sprinkle enough shredded cheese to cover half of the quesadilla, followed by some of the vegetable mixture. Top that with another layer of shredded cheese.
• Fold the other half of the tortilla over the filling and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt.
• Flip the quesadilla over using a spatula, and continue to cook until all of the cheese is melted and the underside is golden brown. Turn down the heat as needed for more consistent cooking if making multiple quesadillas, and you can cover the pan to help melt the cheese.
• Carefully remove the quesadilla from the pan and cut into wedges.
• Enjoy with your favorite salsa, guacamole (or freshly sliced avocado), and sour cream.
• Any leftover veggie mixture can be kept in an air-tight container in the refrigerator for a few days and reheated to make more quesadillas.