3 Cheese - Vegetable Loaded Quesadillas

A couple of times a week I like to go meatless; this is a vegetarian meal (or snack) that is one of my favorites. It's filling and flavorful with nice textures; crispy, slightly crunchy and creamy all in the same bite.

I used Asiago for the crispy coating on the tortillas (any hard grating cheese such as Parmesano Reggiano, or Romano works well, too.) For the filling I chose a combination of shredded Sharp Cheddar and Monterey Jack this time.

You can use leftover vegetables, but I always use fresh when I make this recipe and cook them until just crisp tender.

Last night I chopped the broccoli and nuked it with a tiny bit of water until just tender. While that was cooking I sauteed some thinly sliced yellow onion in a very little bit of olive oil until caramelized and sweet, then added thin strips of red bell pepper and cooked them until just crisp tender. I removed them to a big bowl, wiped out the pan and proceeded to cook the remaining ingredients in the same pan; sliced mushrooms, crushed garlic, then shredded carrots. I placed those in the bowl too, then season and toss it all to distribute the seasonings.

You can season with any herbs you like; salt and pepper, and I also add a few generous dashes of Chipolte Tabasco for a little added kick. A few drops of red wine vinegar bring a little sparkle to the veggies, too.

I used large flour tortillas this time; for extra crispness and flavor I lightly brush one side of the tortilla with olive oil then sprinkle generously with finely shredded Asiago cheese (press the cheese gently so it adheres), place cheese side down onto a large preheated non-stick surface (skillet or griddle). You want to cook rather slowly over a medium-low heat so the Asiago doesn't burn. Immediately springle a generous layer of your favorite shredded cheese on the surface of the tortilla, layer the veggies over the top of the cheese, then another layer of shredded cheese. Finally another tortilla, when it's in place brush the top lightly with oil and sprinkle generously with more Asiago.

(You can skip the coating of Asiago or Parmesan on the outside, but it adds a delicately crispy, flavorful crunch which is very appealing and moves this quesadilla up a notch.)

Allow the quesadilla to cook until it's nicely golden brown on the bottom, then carefully flip and cook until golden brown and interior cheese is melted and gooey. Slide out onto a cutting board and allow to sit for five minutes or so (it will remain hot for quite some time, but the rest-time allows for neater cutting.) Cut into wedges and serve with garnishes of your choice; salsa, guacamole, lemon or lime wedges, cilantro, chopped tomatoes, etc.

For the Feta Dipping Sauce I just whirred up some feta, yogurt, lemon juice, a drizzle of olive oil, crushed garlic, salt and pepper, and bit of dry dill weed, in the small food processor until creamy.

It's such a versatile recipe, use any of your favorites cheeses and vegetables. It's quite satisfying and very flavorful.