Vegetable Quesadilla
Time: 20 min
Serving size: 1
Ingredients
Tortilla: 1 medium-sized tortilla, 3 tbsp taco bell fire sauce
Cheese: Colby Pepper Jack
Fresh Guacamole: 1 small garlic clove, 2 avocados, 3/4 - 1 lime + salt to taste, 2 tbsp diced tomato, 2 tbsp diced red onion, 1 tbsp diced jalapeño (green chiles for more spice), 1 tbsp finely chopped cilantro
Toppings: broccolini, mushrooms, red onions, zucchini, bell peppers, jalapenos, kroger fajita mix
Vegetables
Cut up all the vegetables.
Sauté the mushrooms on med/high heat with some lemon juice.
Once all the liquid is cooked off add olive oil, broccolini, onion, bell pepper, & zucchini pieces on med heat with kroger fajita mix - 3 min.
Finely dice onions and jalapenos and leave them uncooked.
Guacamole
In a mortar pestle: add in the garlic first, then mash up the avocados & add in the rest of the ingredients.
Season to taste with salt & fresh lime. Store in fridge until ready to eat.
Quesadilla
Heat a pan with oil - low/med heat.
Add the tortilla to the pan and cook until golden brown.
Flip and add the cheese, veggies, raw onions and jalapenos, & more taco bell sauce onto half of the tortilla
Add guac to the other half.
Fold over.
Turn to high heat and cook until both sides start browning.
Add more oil for a more crispy quesadilla.
Serve with fresh guacamole.
