Thursday, August 18, 2011

Easy breezy lunch idea!

Once in a while I really get in a rut planning out meals, especially when trying to keep the meals in the anti-inflammatory range. A couple of days ago I was extremely tempted to go out to eat with my husband rather than coming up with a new idea.  As usual I opened the refrigerator door and stared at the contents.  I saw sweet peppers and two kinds of tortillas.  White flour tortillas for my husband and multi grain with flax tortillas for me.

Hmmmm.... the wheels began to turn.  I went out to my garden and picked a beautiful white onion and headed back into the kitchen. 

I chopped up the peppers and onion and placed them in a saucepan that was drizzled with some good ole anti-inflammatory olive oil.  Look how beautiful and fresh the colors are. 


After sauteing the peppers and onion I placed half of the mixture onto each tortilla.  Then I shredded a little bit of Dubliner cheese.  This is one of our favorite cheeses lately.  Well....honestly I just love cheese in general, but this one is what is in the refrigerator right now.  I lightly sprinkled a little cheese over the veggies and covered with another tortilla.  Then I pulled out one of my favorite kitchen tools......


....... and one at a time cooked the Veggie Quesadillas in there.  They turned out scrumptious!  





Veggie Quesadillas

1 onion, diced
4 sweet mini peppers, diced
1/4 cup shredded cheese (your favorite)
1/2 teaspoon sea salt
4 small tortillas

Sautee the onion and peppers in a medium pan drizzled with olive oil over medium heat.  Stir occassionally and cook until tender.  Add the salt and mix together. 

Lay out two tortillas and place half of the mixture on each tortilla.  Sprinkle the cheese over the top of the veggies and cover with another tortilla.

Cook one quesadilla at a time by placing on a pannini maker that has been lightly coated with cooking spray.  Close the top down over the quesadilla and cook for about 2 minutes or until golden griddle marks appear on the quesadilla and the cheese is melted.

Serve with salsa, sour cream or my Sundried Tomato Hummus.

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