Recipe: Garden Quesadilla

Ingredients

• 1 onion, chopped
• 2 bell peppers, chopped
• 2 zucchinis, chopped (or 1 large zucchini)
• 1 cup mushrooms, sliced
• 1/2 cup Garlic Extra Virgin Olive Oil
• 2 tsp dried oregano
• 2 tomatoes, diced
• 1/4 oz fresh cilantro, chopped
• 1 lime
• 8 flour tortillas
• 2 cups mozzarella cheese
• Baklouti Green Chili Extra Virgin Olive Oil, for finishing
• Arugula
• Stonewall Kitchen Roasted Garlic Aioli
• Himalayan Sea Salt, to taste
• Freshly ground black pepper, to taste

Directions

Preheat oven to 400 degrees. In a large bowl, toss together 3/4 of the onions, peppers, zucchini and mushrooms in the Garlic Extra Virgin Olive Oil. Add dried oregano and toss again. Line a baking sheet with aluminum foil and spread veggies across it. Season with Himalayan Sea Salt and freshly ground black pepper to taste. Roast in the oven for about 15-20 minutes.

While the veggies are roasting, prepare the pico de gallo by placing the remaining 1/4 of the chopped onion, diced tomatoes and chopped cilantro in a bowl. Halve lime and squeeze over the bowl to taste. Toss well and season with Himalayan Sea Salt and freshly ground black pepper to taste. Set the pico aside.

When the veggies are done roasting, remove from oven and set aside. To make the quesadillas butter one side of each tortilla. Heat frying pan on the stove to a medium heat. Place one tortilla (butter side down) on the frying pan. Put about 1/4 shredded mozzarella cheese down, then 3/4 cup roasted veggies and then top with another 1/4 cup shredded mozzarella. Place another tortilla on top (butter side up this time). Cook about 3 minutes and then flip, cooking another 3 minutes on the reverse side (stove tops will vary so watch closely to prevent burning tortillas). Once the tortillas are cripsy and mozzarella is melted, remove from heat. Slice quesadilla and drizzle Baklouti Green Chili Extra Virgin Olive Oil over the top. Serve with pico, Stonewall Kitchen Roasted Garlic Aioli and arugula.

*Makes 4 quesadillas

Enjoy!