Preheat the oven to 350 degrees with two baking sheets inside. Grab veggies of your choice and start chopping.
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For these quesadillas, I chopped
1 red bell pepper,
1 small green bell pepper,
1 medium tomato,
1 Anaheim chile,
1 head of broccoli,
a handful of fresh cilantro.
I decided that 1 cup of corn would make a nice addition.
About 1 tablespoon of olive oil was added to a large skillet over medium heat and the vegetables were sautéed a few minutes, just enough to make them soft but not mushy, with about 1/8 teaspoon of chipotle powder for a little smokey flavor.
When the vegetables were done, I stirred in the cilantro, turned off the heat and let the vegetables sit in the skillet while shredding a block of cheddar. I placed 4 flour tortillas on the two preheated baking sheets and sprinkled a small amount of cheese over each tortilla.
Next, the vegetables were evenly spooned onto each tortilla, then more cheese.
They went into the preheated oven and cooked for about 10 minutes, until the cheese melted and the tortillas were crisp. Uh oh, it's getting late and that means bad photography lighting.
The quesadillas were cut into quarters, topped with a dollop of sour cream and a little garnish of left over chopped cilantro.
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When I was organizing my old recipe clippings a few weeks ago, I was inspired by Martha Holmberg's Farmers' Market Quesadillas in Fine Cooking Magazine, August/September 2007, which can also be found here.
