Stacked Vegetable Quesadillas
I got a great cookbook called Simply in Season from Half price books years ago. It breaks recipes out by the four seasons and highlights which vegetables are being used on each page, which is helpful when you have a certain vegetable(s) that you’re looking to cook with. Here is a recipe from that cookbook that I've made a few times and love because it’s pretty easy and versatile - substitute whatever veggies are in season. Or add meat, beans, vegan cheese. Here goes:
1 tbsp avocado oil
1 small sweet onion, thinly sliced
1 clove garlic, minced
4 oz mushrooms
2 carrots, julienned
1 zucchini or other summer squash, julienned
1 green or red sweet pepper
salt & pepper
12 corn tortillas
1.5 cups pepper jack cheese, shredded
Toppings - salsa, sour cream, a Darista dip, avocado, cilantro, fermented veggies, etc.
Heat oil in a frying pan on medium heat. Add onions and cook 1-2 minutes.
Add garlic, mushrooms, carrots, zucchini, pepper to frying pan and cook until tender. Salt and pepper to taste.
Assemble 4 stacks simultaneously on a baking sheet. Start with a tortilla, top with a large spoonful of vegetables, some grated cheese, then add the second tortilla, add more veggies, cheese and the third tortilla to each stack.
Place tortillas in a preheated oven at 400ª F for 10-15 minutes, until cheese is melted and stacks are hot.
Cut into quarters and serve warm with your favorite toppings.