I made a Mexican-inspired meal recently using a few tortillas and some bits and pieces of vegetables I had in the crisper drawer of my refrigerator. I'd just visited Namratha's blog and had seen her quesadillas and decided that was what I was making for dinner that night.
1 Tbsp oil
2 garlic cloves, smashed and chopped finely
½ onion, finely chopped
8-12 mushrooms, chopped
½ green bell pepper, diced
½-¾ cup corn (I used frozen)
½ tsp roasted cumin powder
½ tsp lemon-pepper seasoning
½ cup grated cheddar cheese
4 tortillas (I used flour tortillas)
Heat oil in a pan and add the garlic, jalapeno and onions followed by the mushrooms. Cook till the mushrooms are moisture-free and then add the chopped bell peppers and corn. Add the roasted cumin powder and lemon-pepper seasoning. Cook for another minute or so and set aside.
Next, get the tortillas ready. Place a tortilla in a skillet on medium heat. Evenly sprinkle some cheese all over the tortilla. Top with a layer of the vegetable mixture followed by some more cheese, and place another tortilla on top. (I used very little cheese- just enough to bind the vegetable mixture to the tortilla.) Press down with a spatula.
Cook for a minute or so until the cheese melts and the tortilla is golden brown. Flip over and cook the other side similarly.
Repeat with the remaining tortillas, cheese, and vegetables. Cut into quarters and serve with salsa. I had mine with some Pico de Gallo. (For the Pico de Gallo, I chopped up some tomatoes, onions, cilantro, and jalapenos and then tossed it all together with some lime juice and salt.)