Jules’ Diner – Roasted Veggie Quesadillas

The wonderful folks at Cholula© Hot Sauce generously sent me a four-pack of their fabulous hot sauce to try.  Now, I confess that I took my time actually using all four flavors in various recipes prior to writing my review.  In fact, I’ve drained all but one of the bottles and there’s only a bit of the fourth one remaining.

In our home, hot sauce is a stay-on-the-table condiment, and Cholula© Hot Sauce is the only brand I buy. In fact, I was using Cholula© Hot Sauce long before they asked me to review their product.

I’m a fan of spicy foods, but I don’t enjoy heat just for the sake of heat.  When the fire overwhelms your palate, flavor suffers the consequences.  That’s why I love Cholula© Hot Sauce. It adds flavor and just the right amount of spice. I’ve used it in everything from soups and chile and beverages to meatloaf and nearly everything on the grill.  And, I never eat eggs without it.  So, I thought I’d share a little recipe in which I used Cholula© Hot Sauce.  This is a quick, easy weeknight dinner that’s full of flavor.

We often have little bits of leftovers which aren’t quite enough of a meal in themselves.  A bit of pot roast, barbecued chicken, half an onion, a skinny zucchini…you get the idea.  One quick, easy and very tasty way to use up these odds and ends are quesadillas.

I’ve been exploring vegetarian recipes, and though I’m not a practicing vegetarian, food that tastes good is…well…food that tastes good!  So, on Thursday evening I threw some sliced veggies on a sheet pan, drizzled them with a bit of olive oil, seasoned them with salt & pepper and threw the whole mess into a 400º oven for about 20-30 minutes.  The result was a wonderful aroma which greeted Everyday Daddy as he walked in the door and one delicious dinner.  So, here’s what I did…

Large flour tortillas
Olive oil or canola oil
Orange and yellow bell peppers, sliced
Red onion, sliced
Zucchini, peeled and sliced
Kosher salt
Freshly ground black pepper
Freshly grated Monterey Jack cheese
Fresh tomato, diced
Cholula© Hot Sauce
Sour Cream

Preheat the oven to 400º.

•  Roughly slice the bell peppers, onion and zucchini. Place on sheet pan and drizzle lightly with olive oil (don’t overdo it).  Season to taste with kosher salt and fresh ground black pepper.  Place in oven and roast until veggies begin to caramelize, about 20-30 minutes.  Tip:  Make extra for topping sandwiches and adding to salads.

•  Heat cast iron skillet over medium to medium-low heat.  Remember that cast iron holds and distributes heat much better than stainless and aluminum pans.  Add a dab of oil to the skillet and place a tortilla in it.  Using tongs, flip the tortilla every 15-20 seconds or until it begins to turn golden brown on both sides.  Adjust the heat accordingly if the pan is too hot.

•  When the tortilla is golden on both sides, place some grated Monterey Jack cheese on it along with a small portion of the roasted veggies.  Add a few freshly diced tomatoes and a good splash of your favorite flavor of Cholula© Hot Sauce.  I love the the chili garlic and chili lime flavors.

•  Cover the skillet just long enough for the cheese to melt.  When it has melted, remove the lid and with a spatula fold the tortilla like an omelet.  Remove from skillet, cut into sections and serve with more Cholula© Hot Sauce and sour cream.

You won’t miss the meat with all this flavor!  However, if you have leftover chicken, beef or pork you can add it to the filling.  Deeelish!

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