Julie’s roasted veggie quesadillas
3 ancho peppers
head of garlic
1 red onion
8 ounces cremini mushrooms
1 red chili
shredded Monterrey jack cheese
chopped cilantro
flour tortillas
2 zucchini, chopped
Slice the onion and mushrooms and arrange on a baking pan along with peppers. Drizzle with olive oil and season with salt and pepper. Roast at 450, removing peppers and onions when they reach desired doneness and peppers when they are blackened all over. Slice head of garlic in half, drizzle with olive oil and put the halves back together, wrap in foil and roast along with other veggies. Garlic needs about an hour or until it’s very fragrant. Let cool and remove cloves, discarding papery outsides. While peppers are still hot, place them in a plastic bag and close it up. Let sit ten minutes. Remove peppers from bag and peel away the outer membrane. Discard stem and seeds and strip the flesh into pieces. Saute zucchini with cumin and chili powder until tender.
Layer roasted vegetables onto a tortilla with cheese, chopped cilantro and chopped red chili. Top with another tortilla and cook over medium heat in a frying pan about 6 minutes or until bottom tortilla is crispy and brown. Flip and cook a further 60 seconds on the other side. Slice into quarters and serve with chopped avocado and tomatoes drizzled with lime juice.
