A quesadilla showdown.
There can only be one,
Who will it be?
~ featuring red onions, bell peppers, spinach, garlic, and oregano ~
Sautéed Vegetable and Havarti
The fall out of our chair winner!
Between two crisp tortillas earth’s best, but modest ingredients demand attention.
Every sense is aflutter with this all star quesadilla.
What pushes these ingredients from unassuming to the best we’ve ever made or tasted?
- grilling the tortilla to a crunch
- sautéing the red onion and bell peppers with spices
- using dehydrated garlic granules for added flavor and crunch!
- adding spice while sautéing the spinach
- adding havarti (like velvet! complements vegetables!)
- a light sprinkle of garlic and oregano atop the vegetables before grilling
Let’s Create!
Sauté spinach and spices.
In the same pan, sauté the onions, peppers, and spices.
Preheat a pan, griddle, or grill.
Lay a tortilla on an easy to slide surface.
Like an artist – add cheese, spinach, onion and bells, then oregano.
Take one step back, pause, admire the beauty you’ve created.
Sprinkle more cheese, then add the top tortilla.
Slide and grill to a crisp. Flip. Grill to a crunch.
Let settle, adore once more, then slice.
Bite and hold onto that chair.
I drive my mom B-A-N-A-N-A-S when eating leftovers cold.
To me, the quesadilla’s just as good cold as hot.
Leftovers? Who said that word when it comes to this quesadilla.
I know, bananas! I waited for Dave after making again for Avi Pie.
Sautéed Vegetable Havarti Quesadilla
Ingredients:
- 1 Tablespoon extra virgin olive oil, divided
- 2 handfuls fresh spinach
- ½ red onion sliced
- ½ bell pepper sliced
- ½ teaspoon garlic granules - or garlic powder
- 2 teaspoons dehydrated garlic granules, divided - or fresh
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 sprig fresh oregano, or dry
- 1 cup havarti, divided - shredded
- salt, pepper, garlic powder
- sour cream or greek yogurt (optional)
Instructions
- Heat a small pan over medium heat, then add 1 teaspoon oil. Once shimmering, add fresh spinach, pepper, and garlic (if needed, add a splash of water). Sauté until leaves are wilted, about 3-4 minutes. Place in a bowl and set aside.
- In the same pan over medium, add remaining 2 teaspoons olive oil. Once heated, add red onion, bell peppers, salt, pepper, garlic granules, and oregano (if using dry). Stir occasionally until the onions are caramelized and the bell peppers are tender and browned. Remove and set aside.
- Preheat a large pan, griddle, or bbq to medium heat.
- Place a 10" tortilla on an easy to slide off cutting board or baking sheet. Add ½ cup cheese, then follow with sautéed spinach, red onions, and bell peppers. Pull fresh oregano from the sprig and sprinkle over the vegetables. If you like more garlic, add, then remaining ½ cup cheese and top tortilla.
- Spray or add a light coat of oil to the pan, griddle, or grill. Carefully add the quesadilla. Cook until the outside is crisp and the inside is melted.
- Slice with a serrated knife and serve as is or with sour cream, greek yogurt, smashed avocado, salsa, or hot sauce.
- If you can't bare to share, I understand.
Notes
- I purchase dehydrated garlic granules in bulk from a local market, but found similar looking ones on Amazon (linked above). Rather than flakes, I prefer tiny pieces.
- Make ahead option: the vegetables can be sautéed in advance, then warmed before adding to the quesadilla.
- We used a rosemary wrap tortilla; which I think enhanced the flavor of the quesadilla.
