Vegetable Quesadillas with Fresh Salsa
Posted by: Alex B.
Quesadillas are a popular Mexican dish that originated in Mexico. The word "quesadilla" is derived from the Spanish word "queso," which means cheese. Traditionally, a quesadilla consists of a tortilla filled with cheese and then folded in half and cooked until the cheese melts. However, modern variations often include additional ingredients such as meat, vegetables, or salsa.
The concept of filling tortillas with cheese and other ingredients can be seen as an evolution of the traditional practice of using tortillas as a vessel for different foods. Quesadillas became particularly popular in the central and southern regions of Mexico, where they are still enjoyed in various forms today. Over time, quesadillas have gained popularity beyond Mexico and are now enjoyed in many parts of the world. They are commonly found in Mexican restaurants and have also been adapted and incorporated into the cuisine of other cultures, often with unique regional twists and variations.
1 cup shredded cheese (such as cheddar, Monterey Jack, or a Mexican blend)
1 medium zucchini, sliced
1 red bell pepper, sliced
1 small red onion, thinly sliced
1 cup sliced mushrooms
2 tablespoons olive oil
Salt and pepper to taste
2 tomatoes, diced
1 small red onion, finely chopped
1 jalapeno pepper, seeded and minced
2 tablespoons chopped fresh cilantro
Juice of 1 lime
Salt to taste
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini, red bell pepper, red onion, and mushrooms. Sauté the vegetables until they are tender and slightly caramelized, about 8-10 minutes. Season with salt and pepper to taste.
3. While the vegetables are cooking, prepare the fresh salsa. In a bowl, combine the diced tomatoes, red onion, jalapeno pepper, cilantro, lime juice, and salt. Mix well and set aside.
4. Place two tortillas on a baking sheet. Sprinkle half of the shredded cheese evenly on each tortilla.
5. Once the vegetables are cooked, divide them evenly between the two tortillas on top of the cheese.
6. Sprinkle the remaining cheese over the vegetables, and then top each quesadilla with another tortilla.
7. Brush the tops of the tortillas with the remaining tablespoon of olive oil.
8. Place the baking sheet in the preheated oven and bake for about 10-15 minutes, or until the tortillas are crispy and the cheese has melted.
9. Remove the quesadillas from the oven and let them cool slightly. Cut each quesadilla into wedges.
10. Serve the vegetable quesadilla wedges with fresh salsa on the side.
Bon Appetite for your delicious vegetable quesadillas with fresh salsa! Alex
Please note that the values provided are approximate and can vary depending on the specific brands and quantities of ingredients used.
For one serving of vegetable quesadillas with fresh salsa (assuming the recipe yields 4 servings):
Calories: Approximately 350-400 calories per serving
Carbohydrates: Approximately 35-40 grams per serving
Protein: Approximately 12-15 grams per serving
Fat: Approximately 15-20 grams per serving
Fiber: Approximately 4-6 grams per serving
Sodium: Approximately 600-800 milligrams per serving
These values may vary depending on the type and amount of cheese used, the size of tortillas, and the specific quantities of vegetables added. It's always a good idea to check the nutrition labels of the specific ingredients you use or use a nutritional calculator to get a more accurate estimate based on your recipe and serving sizes.
You can try other interesting recipes in Topkitchenrecipes.blogspot.com such like:
Mackerel Potato Salad Recipe
Chilli Con Carne Beef Meat
Mackerel With Vegetables in Oven Recipe
Origin:
Quesadillas have a long history in Mexican cuisine and can be traced back to the colonial period. Tortillas, which are the essential component of quesadillas, have been a staple food in Mexico for thousands of years. The Aztecs, Mayans, and other indigenous cultures in Mexico were already making and consuming tortillas long before the arrival of the Spanish conquistadors.The concept of filling tortillas with cheese and other ingredients can be seen as an evolution of the traditional practice of using tortillas as a vessel for different foods. Quesadillas became particularly popular in the central and southern regions of Mexico, where they are still enjoyed in various forms today. Over time, quesadillas have gained popularity beyond Mexico and are now enjoyed in many parts of the world. They are commonly found in Mexican restaurants and have also been adapted and incorporated into the cuisine of other cultures, often with unique regional twists and variations.
Recipe for vegetable quesadillas with fresh salsa:
Ingredients:
4 large flour tortillas1 cup shredded cheese (such as cheddar, Monterey Jack, or a Mexican blend)
1 medium zucchini, sliced
1 red bell pepper, sliced
1 small red onion, thinly sliced
1 cup sliced mushrooms
2 tablespoons olive oil
Salt and pepper to taste
For the Fresh Salsa:
2 tomatoes, diced
1 small red onion, finely chopped
1 jalapeno pepper, seeded and minced
2 tablespoons chopped fresh cilantro
Juice of 1 lime
Salt to taste
Directions:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini, red bell pepper, red onion, and mushrooms. Sauté the vegetables until they are tender and slightly caramelized, about 8-10 minutes. Season with salt and pepper to taste.
3. While the vegetables are cooking, prepare the fresh salsa. In a bowl, combine the diced tomatoes, red onion, jalapeno pepper, cilantro, lime juice, and salt. Mix well and set aside.
4. Place two tortillas on a baking sheet. Sprinkle half of the shredded cheese evenly on each tortilla.
5. Once the vegetables are cooked, divide them evenly between the two tortillas on top of the cheese.
6. Sprinkle the remaining cheese over the vegetables, and then top each quesadilla with another tortilla.
7. Brush the tops of the tortillas with the remaining tablespoon of olive oil.
8. Place the baking sheet in the preheated oven and bake for about 10-15 minutes, or until the tortillas are crispy and the cheese has melted.
9. Remove the quesadillas from the oven and let them cool slightly. Cut each quesadilla into wedges.
10. Serve the vegetable quesadilla wedges with fresh salsa on the side.
Bon Appetite for your delicious vegetable quesadillas with fresh salsa! Alex
Nutritional value for Vegetable Quesadillas with Fresh Salsa
The nutritional value of vegetable quesadillas with fresh salsa can vary based on the specific ingredients and quantities used. However, here's a general breakdown of the nutritional components:Please note that the values provided are approximate and can vary depending on the specific brands and quantities of ingredients used.
For one serving of vegetable quesadillas with fresh salsa (assuming the recipe yields 4 servings):
Calories: Approximately 350-400 calories per serving
Carbohydrates: Approximately 35-40 grams per serving
Protein: Approximately 12-15 grams per serving
Fat: Approximately 15-20 grams per serving
Fiber: Approximately 4-6 grams per serving
Sodium: Approximately 600-800 milligrams per serving
These values may vary depending on the type and amount of cheese used, the size of tortillas, and the specific quantities of vegetables added. It's always a good idea to check the nutrition labels of the specific ingredients you use or use a nutritional calculator to get a more accurate estimate based on your recipe and serving sizes.
You can try other interesting recipes in Topkitchenrecipes.blogspot.com such like:
Mackerel Potato Salad Recipe
Chilli Con Carne Beef Meat
Mackerel With Vegetables in Oven Recipe