Easy / 15 mins / Each

Quesadillas are a terrific foil for Harvest vegetables.  I like to add flavored rice & grains to my quesadillas, but refried beans work well too.  Quesadillas love garnishes.  I’ve showcased 2 options for our Fiesta

Favorite Flour or Corn Tortillas
Favorite Harvest Vegetables
Harvest Brown Rice or Grains
Favorite Grated Cheese Blend

Avocado Cucumber Garnish
1 Avocado
2 Tbs Cucumber, diced
1 Tbs Shallot, thin slice
1 Tbs Lime, juice
Salt & Pepper, to taste

Pomegranate Peach Crema
1 Peach, dice
1/3 Cup Pomegranate Seeds
1/2 Cup Favorite Plain Yogurt
(Opt) Fresh Mint or Lemon Balm, chiffonade

Once you make your fillings with your favorite veggies from this week, you can whip up mealtime quesadilla for the next couple of days.  To cooked brown rice I added some roasted yam, garlic, butter & wilted chard.  I used sauted kale & more chard for the vegetable filling. Spoon about a half cup of rice onto one tortilla.  I like an organic whole grain flour tortilla about 9 inches in diameter.

They flip easily with a pancake turner & gentle pressure from you hand on top.  The gooey goodness of the cheese sticks it together.  Cook on the second side for about 5 mins.  I cut the 9” quesadillas into 6 pieces, the corn ones into 4.

You can make as many at once as you have skillets & burners.  They work well on a pancake griddle too.  Any left over quesadillas reheat wonderfully in the toaster oven or stovetop.  The texture of crispy tortilla, fresh harvest vegetables & melty cheese is superb.