Veggie Quesadillas with Tomatillo Sour Cream

>> Wednesday, January 12, 2011

Isn't my daughter, Finley, precious?! Unfortunately, as Finley has gotten older, she has pretty much stopped wanting to eat veggies, so sneaking them in has become a way of life for us. These quesadillas are packed with nutrients and still totally delicious! They take a little while longer to make since you have to chop and saute the vegetables, but to me, they're worth it. (You can always prepare the veggies ahead of time and then assemble the quesadillas immediately before mealtime.) Even with the cheese and tortillas, I still feel good eating them because they are loaded with good stuff too.

Veggie Quesadillas
an Erin original

2 T olive oil
1/2 t Ancho chile powder
1/4 t granulated garlic
1 red bell pepper, seeded and diced
1/2 white onion, diced
3 oz white mushrooms, diced
7-8 asparagus spears, woody ends trimmed off and remaining cut into 1/4-inch slices
several handfuls baby spinach
salt and pepper, to taste
3 T tomatillo salsa
1/4 c minced cilantro
1 c Mexican blend shredded cheese
1 c sharp cheddar cheese, shredded
8 tortillas
cooking spray

In a saute pan over medium heat, add olive oil and allow oil to heat up. Add chile powder and granulated garlic. Stir 30 seconds to 1 minute until fragrant. Add bell pepper, onion, mushrooms, and asparagus. Saute until vegetables are crisp-tender. Add spinach, cilantro, salt, pepper and salsa. Continue sauteing until spinach wilts, about 1-2 minutes. Transfer veggies to a plate. Carefully wipe out pan and return to heat. (If you're not using a non-stick pan, spray with cooking spray.)

Place a tortilla in pan and sprinkle lightly with the two cheeses. Spoon a few spoonfuls of veggies evenly over cheese and add another sprinkling of cheese. Top with second tortilla. Allow to cook a minute or two, or until bottom tortilla is golden brown and cheese is beginning to melt. Carefully flip quesadilla over and continue to cook another 1-2 minutes. Remove to cutting board and slice into quarters. Repeat with remaining tortillas. Serve with Tomatillo Sour Cream.

Tomatillo Sour Cream
an Erin original

3 T fresh cilantro, finely minced
3 T tomatillo salsa (I prefer La Frontera's Tomatillo Salsa)
3 T sour cream

Combine all ingredients together in a small bowl and mix thoroughly. Keep chilled in refrigerator until ready to use.


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