Name: Vegetable Quesadillas
Yield: Makes 4 Servings
Ingredients: Canola oil, about 1 tablespoon; Summer Vegetable Kebabs, 4 kebabs, vegetables removed and coarsely chopped; Fresh tomato salsa, 1 cup (8 fl oz/250 ml), homemade (see Cook’s Tip) or purchased; Fresh cilantro (fresh coriander), 3 tablespoons coarsely chopped; Pepper jack or Monterey jack cheese, 2 cups (8 oz/250 g) shredded; Flour tortillas, 8, each 8 inches (20 cm) in diameter

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Flour tortillas, 8, each 8 inches (20 cm) in diameter

Method

Prepare the quesadillas

Spread out the tortillas on a work surface. Sprinkle the bottom half of each tortilla with some of the cheese and then some of the chopped vegetables. Fold in half to enclose the filling and press firmly. Stack the quesadillas on a plate and set aside. Preheat the oven to

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Vegetable Quesadillas

Ingredients

Method

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