Grilled Veggie Quesadillas

The Hubs has been working a lot of overtime and long hours lately.  I try not to complain, but those days/weeks can get really hard on both the girls and myself.  I can pinpoint when the girls need "daddy time" or haven't seen much of him in a week or two.  It seems on those days when he is working a lot, we have simpler meals.  Something that pleases everyone, is filling, and easy to put together/clean up. 

Mexican style foods are always a hit at our house.  Great flavors, simple ingredients...  An easy option for our family is a quesadilla.  The girls can choose what they'd like on theirs, I can make my own a bit more gourmet, and everyone is happy.

Grilled Veggie Quesadilla

Serves 4

8 8-10 inch tortillas

1 cup shredded cheese (we like sharp cheddar)

1 tbsp olive oil

1/2 onion diced

1/2 red bell pepper diced

2 potatoes, baked, cooled and diced (great way to use up leftovers)

1 small zucchini sliced thin

1 Anaheim pepper, roasted, peeled and diced

In a medium skillet, heat olive oil over med-high heat.  Add onion, red bell pepper, and potatoes, season with salt and pepper.  Saute til the onion has become soft and translucent and the potatoes are heated through and becoming crispy.

Heat your grill or broiler, and grill the Anaheim pepper until the skin has become black and bubbled up.  Place it in a bowl, and cover with plastic wrap.  Let it steam for about 7 minutes and the skin will slide right off.  Then dice it up.  Also grill your zucchini slices, just until they have a little color.

To assemble your quesadillas, place one tortilla on the grill, top with a little cheese, the potato mixture, Anaheim pepper, and zucchini, then a bit more cheese.  Top with another tortilla.  Heat until the cheese has melted and the tortilla is browned, flip it over and brown the other side. (You can also do this part in a skillet, or broiler.)

Repeat.

Serve with avocado, salsa, and sour cream or plain Greek yogurt.