Vegetable Quesadillas #SundaySupper

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vegetable quesadillas

This week’s Sunday Supper theme is farmer’s market/local foods. At first I had thought to make something with peaches because the peaches from Chilton County are pretty famous in this neck of the woods. Problem with that is I’m not really a peach fan. I’ll eat peach cobbler every once in awhile but I can think of other fruits I like better.

Then I remembered a nearby farm that has U-pick strawberries. I knew strawberry season was over but I was curious to see what else they might have to offer. Luckily they have a website and I found out that they have a market on the property selling farm fresh fruits and veggies.

farm stand produce

I was in heaven with all the peppers, green and vine ripened tomatoes, squash, and green beans for sale. There were peaches, melons, and other items for sale but I was focused mainly on my favorites. I was good though and stuck mostly with my grocery list and bought what you see above. And yes that is a purple bell pepper.

We’re big quesadilla fans here so I decided to use the peppers along with onion, and mushrooms to make veggie quesadillas. They were a big hit and are now my second favorite quesadillas of all time. These are a great supper for hot nights because they aren’t heavy or leave you feeling too full and it’s all made on top of the stove.

Vegetable Quesadillas #SundaySupper

Ingredients

  • 4 burrito sized flour tortillas
  • 2 bell peppers. seeded and sliced
  • 1 onion, sliced
  • 8 ounces mushrooms, sliced
  • 1 or 2 cloves garlic, minced
  • to taste salt
  • 1 Tablespoon oil
  • 1 cup shredded cheese. I recommend sharp cheddar or pepper Jack

Instructions

  1. In a medium skillet over medium heat saute the bell peppers, onion, mushrooms and garlic in the oil for about ten minutes or until softened. Season with salt,
  2. Heat a large skillet over medium heat and spray with cooking spray
  3. Place one tortilla and sprinkle 2 Tablespoons of cheese on one half of the tortilla. Add 1/4 of the vegetables and top with 2 more Tablespoons of cheese.
  4. Fold the tortilla in half and cook for 2 to 3 minutes per side or until the cheese has melted and the tortilla has crisped.
  5. Serve with sour cream, salsa and or guacamole.
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Sunday Supper Movement

Appetizers & Salads

Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet

Soups & Sides

Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons

Entrees

Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie

Desserts

Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies

Join the #SundaySupper conversation on Twitter each Sunday.  We tweet throughout the day and share recipes from all over the world.  Our weekly chat starts at 7:00 pm EST and you do not want to miss out on the fun.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.  Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

 

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Comments

  1. smallwalletbigappetite says:

    Oh my goodness I want purple bell peppers! Such amazing colour to add to a dish.

  2. Love quesadillas!! Veggies ones are my favorite! Yours looks incredible!

  3. juanitascocina says:

    I’m convinced everything is better in a quesadilla.

  4. Oooh! I love that purple pepper! This would be a great meal to adapt to whatever veggies you had laying around!

  5. Mmmm…I love quesadillas, but always forget to put them on my menu! What an excellent way to showcase this summer’s bounty!

  6. debraaelliott1960 says:

    Yummy in my tummy!

  7. I bought a bunch of peppers Friday, this would be a great use for them!

  8. Now you have me seeking purple bell peppers. I’m so curious as to how they taste. Great way to use them in the quesadillas. So much more colorful than the usual ones.

    • I didn’t notice a taste difference. It might be different if I were eating them raw but cooked they tasted the same as the green to me.

  9. Quesadillas are happy food and great for just about anything. Love this vegetarian one!!

  10. Veggie tortillas! You make my day! Thanks for sharing!

  11. I’ve never seen a purple pepper before! If I ever do, I’m definitely going to buy it and try it. For someone who loves carbs and melted cheese as much as I do, I never make quesadillas at home. WHAT is my problem?! I need to fix that asap by making your recipe.

    • I didn’t notice that it tasted any differently than the green pepper. I was disappointed that the color faded when cooked and turned kind of a ghostly gray. It still tasted good though and I know to use them in raw applications to keep the lovely color.

  12. I just found a purple bell pepper for the first time this past Saturday, and I was so intrigued. We’ve been trying to come up with something to make with it since I bought it, and this might just be it! They look so colorful and I’m sure they’re delicious!

  13. Perfect meal!

  14. Great use for Farm market finds!

Trackbacks

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