A Bountiful Kitchen: Veggie Lover's Quesadilla

Super Bowl XLV. Our menu: Chili with Brats and beans with toppings, Mexican Salad with lime- basil and honey dressing, mini taco tartlets with guac, fresh salsa, corn and avocado salsa, cheesy jalapeno dip, fresh fruit, little smokies in cinnamon-clove BBQ sauce, crab and shrimp spread, bruchetta, sausage and cheese stuffed mushrooms, roast beef sliders, fresh veggie quesadillas, frosted chocolate and yellow cupcakes, brownie marshmallow cookies and lemon bars. Brookie said she was ready to birth a "food baby" after we finished eating. Yikes.
My attempt to make something semi-healthy was a fresh and super simple quesadilla. Not that I'm all about healthy, but when I thought about the menu, I started to feel a little guilty. I had a cholesterol test a few years ago. It said my cholesterol was slightly elevated. I told Grant, he asked to see the test results. Uh, well, after a month or so, I couldn't find the results. So now, he keeps telling our kids I'm HIDING it from him. Serious? Ok, well I'm not "hiding" it, I just couldn't find it. So now it's time to have another test. I need to make sure my cholesterol is in the healthy range this time.
I looked up ideas for semi-healthy appetizers. Took ideas from a few different sources and came up with my own veggie appetizer. The boys scoffed at first and gave me the usual " Whaah Mom, no MEAT????" Imagine me giving them "the look". I cooked the quesadillas, cut them up and served. Within a minute, all of the slices were gone.
Then they asked for more. Imagine me giving them the other look.
The really good news- You can make this for a party, dinner or after school snack. It took about 5 minutes (or less) to prep. Another 5 (or less) to cook. Seriously simple and fresh. And not too bad for you.
Or me.

Veggie Lover's Quesadilla
A Bountiful Kitchen
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Remember when we made Pesto Veggie Lasagna, and Sheri came up with the idea to use pesto in the lasagna to give it an extra flavor punch? It works the same way here.

Zucchini, washed and sliced thin
Mushrooms, washed and sliced thin, stems on
Roma tomato, chopped
Red onion, chopped
Spinach, fresh
Pepper Jack Cheese, grated
Tortillas, Flour ( I used huge burrito style) any size
Pesto, store bought or home made
Olive oil or cooking spray
Kosher salt
Fresh ground pepper

Prepare all vegetables and grate cheese.
Turn griddle (or fry pan that will fit tortilla) onto medium high or about 350 degrees.
Spray pan lightly with cooking spray.
Spread one tortilla with about 2 tablespoons of pesto. Place on grill or pan. Cook over medium high heat. Layer a small amount of cheese, then all desired vegetables, topping with a bit of cheese again. Place other tortilla on top. Flip the tortilla onto other side, being careful to not let vegetables spill out. Use either one large or two small spatulas. After turning, brush top of tortilla with a little Olive oil, and sprinkle generously with Kosher salt and ground pepper.
Remove from pan to cutting board or serving platter when cheese is melted. Using pizza cutter or large sharp knife, slice into wedges and serve immediately, or keep warm in 250 degree oven until serving.
May be served with guacamole and salsa.

Tips:
-you may alternate and use any vegetables desired. I sliced fresh vegetables really thin and did not pre-cook the vegetables.
-To cut the amount of fat and calories, use a small amount of cheese. For a large burrito size tortilla, I used about 1/3 cup grated (packed into a measuring cup) cheese total.