Vegetarian

Roasted Veggie and Goat Cheese

This combination of roasted veggies and goat cheese is simply delightful.

Makes 4 to 6 servings

1 large yellow onion, peeled

2 red bell peppers, seeds and pulp removed

1 large bunch asparagus, bottom ends removed

3 small zucchini

5 cloves garlic, minced

3 tablespoons olive oil, divided

8 (9- to 10-inch) flour, wheat, or pesto tortillas

8 ounces goat cheese, softened

1 teaspoon salt

Preheat oven to 425 degrees.

Slice the onion, peppers, asparagus, and zucchini into 1-inch julienne strips. Place vegetables and garlic cut side down in a baking pan and brush or spray with 2 tablespoons oil. Bake for 15 minutes. Remove from oven, let cool, and then sprinkle with garlic. Return to oven for 12 to 15 minutes more, or until vegetables are softened and lightly browned.

Spread the tortillas evenly with the goat cheese and sprinkle salt over top.

Heat a skillet to medium heat. Slide one of the cheese-covered tortillas into skillet. Spread 1 cup roasted vegetables and a little garlic over top. Place one of the remaining tortillas on top, goat cheese side down. Press down with a wide spatula to remove any air pockets. Cover and cook 1 to 2 minutes, checking frequently, until bottom tortilla is crisp and browned.

Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Mango Brie

The strong flavor of Brie is mellowed by the sweet mango, with a little hot pepper added for zip.

Makes 4 to 6 servings

8 ounces Brie, warmed

8 (9- to 10-inch) flour or wheat tortillas

2 ounces Monterey Jack cheese, grated

3 green onions with tops, thinly sliced

1 small jalapeño pepper, seeds and pulp removed, minced

2 ripe mangos, peeled and thinly sliced

Spread a generous tablespoon of Brie on each tortilla. Sprinkle 2 tablespoons Monterey Jack cheese over top.

Sprinkle onions and a little jalapeño over 4 tortillas. Layer mango slices over top, completely covering surface.

Slide one of the fruit-covered tortillas into a 10-inch skillet over medium heat. Place one of the remaining tortillas on top, Brie side down. Press down with a wide spatula to remove any air pockets. Cover and cook 1 to 2 minutes, checking frequently, until bottom tortilla is crisp and browned.

Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Sautéed Garlic Spinach

The garlic and spinach sautéed together with a dash of nutmeg is a delicious combination.

Makes 4 to 6 servings

8 ounces cream cheese, softened

8 (9- to 10-inch) flour, wheat, garlic, or spinach tortillas

1 tablespoon butter

2 shallots, diced

3 cloves garlic, pressed

1 pound frozen chopped spinach, thawed, drained, and pressed dry

1/2 teaspoon nutmeg

2 ounces Gruyère cheese, grated

Salt and pepper, to taste

Spread 1 tablespoon of cream cheese on each tortilla.

Heat a skillet to medium-high heat. Add butter, shallots, and garlic and stir about 1 minute, or until garlic is fragrant. Add spinach and stir constantly until most of the moisture has evaporated, about 3 to 5 minutes. Remove from heat and stir in nutmeg.

Spread the following on 4 tortillas: 2 tablespoons Gruyère cheese, 2/3 cup spinach, and another 2 tablespoons Gruyère cheese.

Slide one of the cheese-covered tortillas into a 10-inch skillet over medium heat. Sprinkle with salt and pepper as desired. Place one of the remaining tortillas on top, cream cheese side down. Press down with a wide spatula to remove any air pockets. Cover and cook 1 to 2 minutes, checking frequently, until bottom tortilla is crisp and browned.

Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Black and Blue

You’ll love this powerful combination of strong cheese and spicy beans.

Makes 4 to 6 servings

2 (15-ounce) cans black beans, drained and rinsed

1 teaspoon Tabasco sauce

2 teaspoons cumin

2 ounces Monterey Jack cheese, grated

8 ounces blue or Gorgonzola cheese, crumbled

8 (9- to 10-inch) flour or wheat tortillas

1 red bell pepper, diced

In a bowl, mix the beans with the Tabasco sauce and cumin.

Toss cheeses together in a bowl. Lay 4 tortillas on the counter. Spread 1/3 cup cheese over each. Spread 1/2 cup bean mixture over cheese. Sprinkle about 1/4 cup bell pepper over beans. Spread another 1/3 cup cheese over top.

Slide one of the cheese-covered tortillas into a 10-inch skillet over medium heat. Place one of the remaining tortillas on top. Press down with a wide spatula to remove any air pockets. Cover and cook 1 to 2 minutes, checking frequently, until bottom tortilla is crisp and browned.

Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Butternut Squash

The soft texture of the squash and cheese combined with the crunchiness of the pecans is delightful.

Makes 4 to 6 servings

1 whole butternut squash

1 large white or yellow onion, peeled

2 tablespoons butter

1 tablespoon brown sugar

8 (9- to 10-inch) flour or wheat tortillas

8 ounces fontina cheese, grated

1 cup diced pecans

Preheat oven to 375 degrees.

Cut squash in half lengthwise and remove seeds and strings. Place cut side down on an oiled baking sheet and bake 40 to 50 minutes, or until fork tender. Cool and cut into 1/4-inch slices.

Cut onion in half and then into 1/4-inch slices. Heat a skillet to medium-high heat. Add butter, sugar, and onion. Cook until caramelized, about 15 minutes, stirring occasionally; dice.

Lay 4 tortillas on the counter. Spread the following on each: 1/3 cup cheese, 1/2 cup squash, 1/4 cup onion, 1/4 cup pecans, and another 1/3 cup cheese.

Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Roasted Garlic

If you’re a garlic lover, put this on your top-ten list for favorite garlic recipes!

Makes 4 to 6 servings

2 bulbs elephant garlic, or 3 bulbs regular garlic

2 tablespoons olive oil

Salt and pepper, to taste

2 ounces Monterey Jack cheese, grated

6 ounces feta cheese, crumbled

8 (9- to 10-inch) flour, wheat, or garlic tortillas

2 green onions with tops, thinly sliced

1 cup toasted sliced almonds

Preheat oven to 350 degrees.

Slice garlic bulbs in half (across the diameter) and place into a square of aluminum foil, cut side up. Drizzle with olive oil. Bake 1 hour and let cool. Remove garlic cloves and mash with a fork until creamy. Add salt and pepper, to taste.

Toss cheeses together in a bowl. Lay all tortillas on the counter and spread garlic evenly over each. Sprinkle 1/3 cup cheese over 4 tortillas. Sprinkle some green onions and almonds over cheese. Spread another 1/3 cup cheese over top.

Slide one of the cheese-covered tortillas into a 10-inch skillet over medium heat. Place one of the remaining tortillas on top, garlic side down. Press down with a wide spatula to remove any air pockets. Cover and cook about 1 to 2 minutes, checking frequently until bottom tortilla is crisp and browned.

Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Portobello Sun-Dried Tomato

The meaty taste of portobellos and the sweetness of sun-dried tomatoes is a perfect pair.

Makes 4 to 6 servings

1 (6-ounce) jar diced sun-dried tomatoes in oil

1/2 cup diced yellow onion

3 cloves garlic, minced

1 large portobello mushroom cap, halved and thinly sliced

6 ounces Monterey Jack cheese, grated

2 ounces Gruyère cheese, grated

8 (9- to 10-inch) flour, wheat, or sun-dried tomato tortillas

1 cup diced flat-leaf parsley

Drain oil from jar of sun-dried tomatoes into a large skillet heated to medium-high heat. Add onion and garlic, and sauté for about 2 minutes, or until fragrant. Add mushroom slices and cook until lightly browned and liquid has evaporated.

Toss cheeses together in a bowl. Lay 4 tortillas on the counter. Spread 1/3 cup cheese over each. Spread 1/2 cup mushrooms over cheese. Sprinkle about 1/4 cup parsley and 1/4 cup sun-dried tomatoes over mushrooms. Spread another 1/3 cup cheese over top.

Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Caprese Style

Fresh mozzarella, basil, and tomatoes is always a winning combination.

Makes 4 to 6 servings

4 large ripe tomatoes, sliced into 1/4-inch slices

1 tablespoon salt

8 (9- to 10-inch) flour, wheat, or sun-dried tomato tortillas

4 ounces Monterey Jack cheese, grated

1 large bunch basil

4 ounces fresh mozzarella, thinly sliced

Lay tomato slices in a single layer on paper towels. Sprinkle with salt. Let stand 20 minutes and then pat dry with more paper towels.

Lay 4 tortillas on the counter. Spread about 2 tablespoons Monterey Jack cheese over each. Spread basil leaves and tomato slices over top. Lay mozzarella slices over top, covering entire surface. Sprinkle another 2 tablespoons Monterey Jack over top.

Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Three-Bean Torte

You won’t miss the meat with this hearty cheese torte.

Makes 4 to 6 servings

2 (14-ounce) cans black beans, drained

1 (14-ounce) can pinto beans, drained

1 (14-ounce) can white beans, drained

2 (10-ounce) cans red enchilada sauce

1 cup salsa

8 (9- to 10-inch) flour, wheat, or jalapeño tortillas

2 cups fresh or frozen corn

1/2 cup chopped cilantro

1 cup thinly sliced green onions

4 ounces Monterey Jack cheese, grated

8 ounces cheddar cheese, grated

Preheat oven to 350 degrees.

Stir together the beans in a bowl. Stir together the enchilada sauce and salsa in a separate bowl.

Spray a 10-inch springform pan with nonstick cooking spray. Make six layers in pan as follows, using a little of each as you go: 1 tortilla, corn, cilantro, sauce, beans, green onion, and cheeses. Top with the remaining tortilla.

Bake for 30 to 40 minutes, or until bubbly and cooked throughout. Remove from oven and let stand 5 minutes. Remove sides of springform pan and set torte on a round serving plate in center of table. Garnish with a little grated cheese, if desired. Cut into wedges and serve immediately.

Mushroom Madness

If you love mushrooms, you have just died and gone to heaven!

Makes 4 to 6 servings

12 cups thinly sliced mushrooms (any combination of fresh mushrooms such as portobello, crimini, and shiitake)

3 tablespoons butter

3 cloves garlic, pressed

1/2 cup thinly sliced green onions, with tops

8 (9- to 10-inch) flour, wheat, or garlic tortillas

8 ounces regular or smoked Gouda cheese

Sauté mushrooms in two batches, using half the butter and garlic in each batch, over medium-high heat in a 10-inch skillet until most of the moisture has evaporated and the mushrooms are lightly browned. Remove from skillet and stir in green onions. Wipe skillet dry with a paper towel.

Lay 4 tortillas on the counter. Spread 1/3 cup cheese over each. Spread 1 cup mushrooms over cheese. Sprinkle another 1/3 cup cheese over top.

Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Caramelized Onion and Gouda

Sweet caramelized onions are the perfect flavor match for smoky Gouda.

Makes 4 to 6 servings

2 medium white onions, peeled

2 tablespoons butter

1 tablespoon brown sugar

1 teaspoon white wine vinegar

1/2 teaspoon salt

8 (9- to 10-inch) flour or wheat tortillas

8 ounces smoked Gouda cheese, grated

1 cup chopped flat-leaf parsley

Slice onions into 1/4-inch slices. Sauté in butter, stirring constantly, for 15 minutes over medium-high heat in a 10-inch skillet. Add sugar, vinegar, and salt, and continue to sauté until most of the moisture has evaporated and onions are browned but not mushy. Wipe skillet dry with a paper towel.

Lay 4 tortillas on the counter and spread 1/3 cup cheese over each. Spread 1/2 cup onion mixture over cheese. Sprinkle a little parsley and another 1/3 cup cheese over top.

Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Spring Fling

The fresh flavors of spring vegetables are scrumptious with your favorite melted cheese.

Makes 4 to 6 servings

1 bunch thin asparagus, cut into 2-inch pieces

2 cups tiny grape tomatoes

1 bunch green onions with tops, thinly sliced

3 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper, to taste

8 (9- to 10-inch) flour, wheat, or spinach tortillas

8 ounces fontina cheese or other mild cheese, grated

Spread asparagus, tomatoes, green onions, and garlic on a baking sheet sprayed with nonstick cooking spray. Brush vegetables with olive oil. Place in oven about 6 inches from heat and broil for 3 to 5 minutes, watching closely, until vegetables are cooked and lightly browned. Remove from oven and sprinkle with salt and pepper.

Lay 4 tortillas on the counter and then sprinkle each with 1/3 cup cheese. Spread about 1 cup vegetables over cheese. Sprinkle another 1/3 cup cheese over top.

Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Three-Cheese Broccoli

The favorite combo of broccoli and cheese is extra tasty in a cheddar-crusted quesadilla.

Makes 4 to 6 servings

2 tablespoons butter

4 cups diced broccoli florets

1/2 cup diced onion

2 ounces Gruyère cheese, grated

2 ounces Parmesan cheese, grated

6 ounces sharp cheddar cheese, grated and divided

8 (9- to 10-inch) flour or wheat tortillas

Preheat oven to 400 degrees.

Heat a large skillet to medium-high heat. Add butter, broccoli, and onion. Sauté for 3 to 5 minutes, or until broccoli and onion is softened and most of liquid has evaporated.

Toss Gruyère, Parmesan, and all but 1 cup cheddar cheese together. Lay 4 tortillas on the counter and spread 1/3 cup cheese over each. Sprinkle broccoli mixture over cheese. Sprinkle another 1/3 cup cheese over top.

Place one of the remaining tortillas on top of each. Press down with a wide spatula to remove any air pockets. Brush tops of each tortilla with a little water. Spread 1/4 cup of the remaining cheddar cheese on top in a thin but even layer.

Place quesadillas, cheddar cheese side up, onto a wire rack standing on a baking sheet. Bake 10 to 12 minutes, checking frequently so as not to burn. Cut into wedges and serve immediately.

Roasted Corn Confetti

The browned and roasted corn adds great flavor to the other crunchy vegetables.

Makes 4 to 6 servings

2 cups fresh or frozen corn

1 tablespoon butter

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1/2 yellow onion, diced

8 (9- to 10-inch) flour, wheat, or chipotle tortillas

8 ounces Monterey Jack cheese, grated

Heat a 10-inch skillet to medium-high heat. Add corn to dry pan and cook for 5 to 8 minutes, stirring constantly, until corn is lightly browned. Add butter, bell peppers, and onion. Cook, stirring constantly, another 3 to 5 minutes, or until onion is translucent. Wipe skillet clean with a paper towel.

Lay 4 tortillas on the counter and sprinkle each with 1/3 cup cheese. Spread about 1 cup vegetables over cheese and sprinkle with another 1/3 cup cheese.

Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Roasted Ratatouille

The classic combination of roasted eggplant, squash, and onions makes delectable quesadillas.

Makes 4 to 6 servings

1 large yellow onion, peeled

3 small yellow squash

3 small zucchini

1 medium eggplant

2 tablespoons olive oil

2 teaspoons garlic powder

8 (9- to 10-inch) flour, wheat, or garlic tortillas

8 ounces Jarlsberg or Gruyère cheese, grated

Slice onion, squash, zucchini, and eggplant lengthwise in 1/4-inch planks. Cut these planks into 2-inch-long julienne strips. Place vegetables closely together, cut side down, in a baking pan and brush or spray with oil. Sprinkle with garlic powder. Broil in oven about 6 inches from heat for 3 to 5 minutes, or until lightly browned. Remove from oven and let cool.

Lay 4 tortillas on the counter and sprinkle with 1/3 cup cheese. Spread about 1 cup vegetables over cheese. Spread another 1/3 cup cheese over.

Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.

Three Olive

If you love strong, exotic flavor, this is the quesadilla for you.

Makes 4 to 6 servings

2 ounces Gruyère cheese, grated

6 ounces fontina cheese, grated

8 (9- to 10-inch) flour or wheat tortillas

4 ounces stuffed green olives, thinly sliced

4 ounces pitted kalamata olives, thinly sliced

8 ounces pitted black olives, thinly sliced

1/2 cup chopped flat-leaf parsley

Mix together the cheeses and then sprinkle 1/3 cup cheese over 4 tortillas. Toss the olives and parsley together. Spread about 1/2 cup olives over cheese and then sprinkle another 1/3 cup cheese over top.

Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.