Vegetarian Quesadilla
Makes 4 servings (2 tortillas per person)
Ingredients for the traditional guacamole (from La Vida Verde cookbook):
2 large avocados
1 firm ripe tomato, chopped
2 Tbsp lemon juice
1 jalapeno or other spicy green pepper, minced fine (leave it out if you don't like it spicy)
1 Tbsp finely chopped cilantro
salt to taste
Ingredients for the quesadilla:
8 medium tortillas of your choice (I used corn/wheat)
1 Tbsp vegetable oil
2 cups of arugula (or any other greens of your choice)
1 medium onion sliced thin
1 medium red bell pepper sliced thin
1 cup of grated cheese (Monterey jack works well or any other hard flavorful cheese which melts)
salt and pepper to taste
Method:
To make the guacamole:
Peel and scoop avocado in to a bowl
Add all the other ingredients and roughly mash together
To make the quesadilla:
Make the filling: In a pan, heat the oil and saute the onions, bell pepper for a few minutes. Add salt to taste. Add the greens, mix and allow it to wilt. Set aside.
Heat a large skillet (cast iron preferably)
Place the tortilla on the hot skillet and cook until a little browned on both sides, flipping for around 2-3 mins
Lower the heat and sprinkle one half of the quesadilla with cheese until well covered. You might use about a tablespoon for a large tortilla. I went lighter with cheese.
Top with the vegetable filling using 2 tablespoons or so
Sprinkle with more cheese
With a spatula, folder the tortilla over to cover the filling and press down
Increase the heat if needed and allow the cheese to melt and the quesadilla to brown a bit (a minute or so)
Flip carefully to brown the top side as well (a minute or so)
Remove and set aside and repeat with the next one
Serve the tortillas hot with guacamole or a salsa of your choice if you prefer.