Recipe: Confetti Quesadillas

First, I want to apologize for my lack of posting recently. Things have gotten a little crazy around here with end of the semester (and graduation!) approaching. With that out of the way, I have a new recipe for y'all! These quesadillas are a great way to use leftover meat and is also vegetarian friendly. Also, it can be used as a "make your own" night and easy if you are serving a crowd with a mix of vegetarians and meat eaters. I made my own corn tortillas using masa harina, a corn flour specifically for tortilla making. You can find it at many grocery stores in the international, health food, or specialty food isles. They are simple to make and the taste is superior to anything you can buy pre-made. You can find the recipe on the package.

Confetti Quesadillas

serves 2

Ingredients

2 teaspoons extra virgin olive oil

1/2 cup onion, diced

1 clove garlic, minced

4 oz white button mushrooms, diced

1 teaspoon cumin

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 medium red bell pepper, diced

1/2 medium green bell pepper, diced

12 4-inch corn tortillas

3/4 cup organic white cheddar cheese, shredded

1/2-3/4 cup cooked chicken, diced

1/2-3/4 cup black beans

Directions

1. Heat oil in a medium pan over medium heat. Add onions and cook until translucent, 3-5 minutes.

2. Add garlic to pan and cook for 1 minute.

3. Add mushrooms, cumin, chilli powder, salt, and pepper to pan. Stir to incorporate spices and cook until mushrooms have released their liquid and darken, about 5 minutes.

4. Add red and green bell peppers to pan and cooks until softened, 5-8 minutes.

5. Remove vegetable mixture from heat and set aside.

6. Assemble quesadillas in the following manner. Lay one tortilla on a flat surface. Sprinkle on one tablespoon of cheese. Then, add 2 tablesppons of veggie mixture, 1 tablespoon of chicken, and 1 tablespoon of beans. Top with another tablespoon of cheese and another tortilla. For a vegetarian option, omit the chicken and increase beans to 2 tablespoons.

7. Cook quesadillas in a medium pan over medium heat for 2-3 minutes per side. Serve with salsa and guacamole on the side.

NNMC Increase Produce: Stuff Your Omelet

Breakfast is one meal where most people don't get in a ton a veggies, if any at all. An easy way to remedy this is to make an omelet that is chock full of your favorites. You can put whatever you like in yours, but here is the recipe for my typical omelet.

Vegetable Stuffed Omelet

serves 1

Ingredients

2 teaspoons extra virgin olive oil

1/4 cup onion, diced

1/3  cup white button mushrooms (about 3), chopped

1.5 cup spinach, chopped

2 eggs, beaten

1 tablespoon grated parmigiano reggiano cheese

Pinch of salt

Pepper to taste

Salsa and/or hot sauce

1/4 avocado, chopped

Directions

1. Heat oil in a small pan on medium heat. Add onion to pan and cooked until soft and slightly browned, about 2 minutes.

2. Add mushrooms to pan and cook until soft, about 2 minutes. Then, add spinach to pan and whilt, about 2 minutes more. Spread vegetables to cover bottom on pan.

3. Mix cheese into eggs. Poor mixture into pan over vegetables. Cook until eggs begin to set up, then add salt and pepper. Once eggs are no longer runny, fold omelet or (if you're like me) flip to cook other side.

4. Plate omelet and cover with your favorite hot sauce and/or salsa. Top with chopped avocado and enjoy!