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The traps of bliss of the lingual bud.
I can't think of many foods that appeal to me more than a fully loaded super sticky, ultra crispy quesadilla. Perhaps because the tilla cheese has been a source of comfort from an early age. Perhaps because the combination of crisp interior and crispy exterior creates a menu of pleasing textures. Possibly because melted cheese is life. Perhaps because tortillas are the alpha omega of all carbohydrates.
Whatever the reason, there is some history there.
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While quesadillas have always been a direct hit to my heart and soul, I admit that when I was a kid, it was pretty simple about my filling preferences: I went crazy and cheddar, no frills, no add-ons, not even sauce, hold the guacamole, just bring the puh-rent cheese.
One of the best aspects of these pumpkin quesadillas is how adaptable they are. Here are some …
- Make these vegan quesadillas by replacing the cheese with guacamole. It may sound strange, but trust me, it works!
- Use gluten-free tortillas if desired.
- Add grilled chicken or shrimp for a protein infusion.
- Serve with black beans and rice to make a complete vegetarian meal.
- Instead of roasting the vegetables, you can roast them. To do this, preheat the oven to 400 degrees F, then mix the chopped vegetables in olive oil and sea salt. Spread them out on a large baking sheet (or two), and toast until golden and crisp, about 20 to 30 minutes (turning once in half).
- Incorporate any of your favorite vegetables, such as cauliflower, sweet potato, tomato, eggplant, pumpkin, etc. If it can be broiled or broiled, you're done!
- Get chic with your cheese selection. You can use aged cheddar cheese, smoked gouda, gruyere, fresh mozarella, brie cheese, goat cheese, etc.
- Instead of preparing the quesadilla on the stove, you can also grill it.
- If you're eating a dairy-free diet, be sure to check out my Grilled Avocado and Vegetable Quesadillas, which use avocado instead of cheese!
And there you have it! Its formula for a flavorful, gooey melted cheese experience that's easy to prepare.
If you make these quesadillas, don't hesitate to share a photo and tag @RecetasLatinas on Instagram!
Grilled Portobello Quesadillas and Summer Squash
1 red bell pepper with core and butchered
1 orange pepper with core and cut into pieces
1 pasilla pepper with kernel and halved
1 red onion cut into thick rounds
2 medium zucchini cut into 1/4 inch strips
2 Patty Pan Squash cut into 1/4-inch rounds
2 Portobello mushrooms
6 6 large gluten-free flour tortillas
2 cups to 3 grated mozzarella cheese
Preheat grill over medium-high heat. Brush all the vegetables with olive oil and sprinkle with sea salt.
Place the vegetables on the hot grill and cover. Cook 5 to 8 minutes, turn and continue to grill another 5 to 8 minutes, or until charred and soft. Transfer the vegetables to a cutting board and cut them into small pieces.
Heat a skillet to medium-high and add enough oil to lightly coat the surface.
Place a large flour tortilla in the hot skillet and sprinkle the desired amount of mozzarella cheese (use 1/4 to 1/3 cup per quesadilla) over the entire tortilla. Cook for about 30 seconds to 1 minute, or until cheese is melted.
Put a generous amount of vegetables on half of the tortilla, then fold the tortilla in half. Continue cooking until the omelette reaches the desired level of crispness. Transfer to a cutting board and chop into pieces. Repeat for the remaining ingredients.