Vegetarian Quesadilla With Chipotle Cream

METHOD:
In a non-stick skillet, heat 1 Tablespoon olive oil over medium heat; add onions, season with a pinch of salt/pepper and sauté for about 2-3 minutes until onions begin to soften.

Add zucchini and continue to sauté for anther 3-4 minutes or until zucchini is crisp-tender (not mushy); season with another pinch of salt/pepper. Add jarred roasted peppers that have been torn into long pieces (approximately 1/8-cup, more or less depending upon what you like); stir together and turn off heat. Remove the veggies from the pan and set aside.

In a dry pan over medium heat, heat tortillas for about 30 seconds on each side.

Place one partially heated tortilla in a dry pan over medium-low heat; place 4 pieces of cheese on top of warm tortilla; add half of the vegetable mixture on top of first layer of cheese. Add a second layer of cheese on top of vegetables; place second tortilla on top and press gently.

Continue to heat until bottom layer of cheese begins to melt; flip the quesadilla over and repeat until the top layer of cheese is melted. Repeat with the second set of tortillas and the remaining cheese and veggies. The whole process should take about 5 minutes per quesadilla.

TO SERVE:
Cool quesadilla 3-5 minutes, cut into wedges; serve with slices of fresh avocado, chipotle cream, tomatoes and cilantro.

CHIPOTLE CREAM:
Mix together ingredients and serve – it’s really that simple!