Roasted Salsa with Vegetable Quesadillas

2 ripe medium-sized tomatoes
1 jalapeno, stemmed
1 small onion, finely diced
2 Tbl. fresh cilantro, diced
juice of one lime
salt and pepper to taste

Put the tomato and jalapeno on a broiler pan in the top position in a pre-heated 500-degree oven and cook for 7-8 minutes on each side, or until well-charred. Remove from the oven and let cool. Roll the tomato and jalapeno in paper towels to remove the charred and blistered skin, and then place in a food processor along with the remaining ingredients. Pulse the mixture for 10 seconds. Set aside.
1 Tbl. vegetable oil
1/2 cup yellow squash, finely diced
1/2 cup zucchini squash, finely diced
pinch of chili powder
pinch of cumin
salt and pepper to taste
4 12 inch flour tortillas
1/2 cup jack cheese, grated
1/2 cup cheddar cheese, grated

Put the vegetable oil in a saute pan, add the squashes, spices, salt and pepper and cook for 3 min. Set aside

Warm the tortillas in a large non-stick pan over medium heat. Mix together the jack and cheddar cheeses. Sprinkle 1/4 cup of the mixed cheeses on top of each tortilla. When the cheese has melted, remove the tortillas, add a spoonful of the vegetable mixture, fold in half, and serve with the salsa.

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