These quesadillas also would work well on a camping trip. Just chop all the vegetables and grate the cheese ahead of time and, since there is no oven for keeping them warm, you can cook them and cut them up to share as they are done.
Finally, wherever and however you cook these beauties, don’t forget the avocado, yogurt and cilantro garnish, an important part of the finished product.
And if you throw together a quick coleslaw to serve on the side — dressing it with lime juice and a tiny bit of vegetable oil — you can easily stretch this into a full meal.
MUSHROOM, PEPPER AND ONION QUESADILLAS
Start to finish: 30 minutes
1 firm ripe avocado, diced
1 tablespoon lime juice
Kosher salt and ground black pepper
4 teaspoons vegetable oil, divided
1/2 cup chopped yellow onion
1/2 cup chopped red or green bell pepper (or a mix)
1 teaspoon minced garlic
11/2 cups assorted sliced mushrooms
1/2 fresh jalapeno, finely chopped (seeds and ribs discarded, if desired)
2 ounces coarsely grated sharp cheddar cheese
Four 8-inch flour tortillas, preferably whole wheat
Nonfat plain Greek yogurt
1/4 cup chopped fresh cilantro
Heat the oven to 350 degrees.
In a small bowl, toss the diced avocado with the lime juice and a bit of salt and pepper. Set aside.
In a large, preferably cast-iron, skillet over medium-high, heat 2 teaspoons of the oil. Add the onion, bell pepper and a pinch of salt, then saute until golden at the edges, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Transfer the mixture to a bowl.
Add the remaining 2 teaspoons of oil to the skillet along with the mushrooms and a pinch of salt. Reduce the heat to medium and saute until the liquid the mushrooms give off has evaporated, about 7 minutes. Transfer the mushrooms to the bowl with the onions and peppers. Add to it the jalapeno, cheese, and a bit of salt and pepper. Mix well.