Last week, Petchie’s Wednesday recipe was quesadillas. As we have been experiencing some hotter afternoons, I was happy to be reminded of a tasty, quick dinner that did not involve much time over a hot stove. Building on her recipe, I recently made goat-cheese and roasted vegetables quesadillas, with mango avocado salsa (both from our trees!). The recipe couldn’t be easier:
Roasted vegetables quesadillas with Mango Avocado Salsa
Brush with a bit of olive oil then roast a few eggplants and peppers (I did this in our toaster oven).
Spread some Chevre on tortillas (I used whole wheat wraps)
Place a tortilla in heated skillet and layer vegetables on the cheese
Place another tortilla (spread with cheese) on top of the vegetables
Cook until tortilla is nicely browned on both sides
Slice and serve with mixture of chopped avocado, chopped mango, tomato, lime juice, chopped red onion, a bit of jalapeneo pepper and salt and pepper to taste.
Mango Avocado Salsa: Thumbs up from Nick even though he doesn’t really like either fruit!