Grilled Vegetable Quesadilla Recipe

• 1 Tablespoon oil
• 1 green pepper
• 1 red pepper
• 1/2 medium onion, sliced
• 2 Serrano chili peppers, finely sliced
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1/2 cup vegan shredded cheddar
• 2 ripe tomatoes, chopped
• 1/2 jalapeno pepper, finely chopped
• 1/2 cup cilantro leaves
• 1 teaspoon lime juice
• 4 whole wheat tortillas or rotis

• Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Let the oil warm through before adding the vegetables.
• Add the sliced onion and cook for about 2 minutes, stirring often so the onion softens evenly without burning.
• Add the thinly sliced green bell pepper, red bell pepper, and finely sliced serrano chilies. Season with salt and black pepper.
• Cook the vegetables for 7 to 8 minutes, stirring as needed, until they begin to brown around the edges. You may also cook the vegetables on a grill pan or barbecue. If you like, add zucchini, mushrooms, pinto beans, or black beans to make the filling heartier.
• Make the fresh salsa by combining the chopped tomatoes, jalapeno, cilantro, and lime juice in a bowl. Add a little salt and pepper, mix well, and set aside.
• Heat a large grill pan or regular skillet and lightly spray or brush it with oil.
• Place one tortilla on the hot pan. Sprinkle a layer of vegan shredded cheddar over the tortilla.
• Add a layer of the grilled vegetable mixture and spread it evenly so every slice gets a balanced filling.
• Spoon small amounts of salsa over the vegetables, then sprinkle on a little more vegan cheddar.
• Top with another tortilla. Press gently for about 1 minute to help the quesadilla hold together and crisp on the bottom.
• Carefully flip the quesadilla and press the other side for another minute, cooking until both sides are lightly crisp and the filling is warm.
• Transfer to a cutting board and slice into wedges using a pizza cutter or sharp knife.
• Serve hot with guacamole, low-fat vegan sour cream, extra salsa, and habanero sauce.

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