Veggie Quesadillas

Toasty tortillas holding together a delicious blend of cheese, vegetables, and salsa, with more salsa, sour cream, and guacamole to dip...what could be better?  This is definitely comfort food.  Really though, anything with oozy, melty cheese on it becomes comfort food in my book.  Especially when avocados enter the mix!  I love the taste of these veggie quesadillas even more than the traditional chicken ones.  I like the crunch that the vegetables add, and although I make mine without chicken you can definitely add some to these.  Mmm, these really are delicious!

Veggie Quesadillas
(makes 4 small)

8 small flour tortillas
1 cup shredded cheddar cheese
1/2 cup finely diced bell peppers (any colour... I like orange or yellow)
1/3 cup finely chopped broccoli
1/3 cup finely chopped cauliflower
1 tbsp olive oil
1 cup salsa
1 avocado
1 tbsp lime juice
1/4 tsp chili pepper flakes
1/2 cup sour cream

Heat olive oil in a large pan over med-high heat and cook broccoli, cauliflower, and peppers for about 5 minutes.  Vegetables should be cooked, but still slightly crunchy. 
Sprinkle half of the cheese on 4 tortillas.  Divide the cooked vegetables between the 4 tortillas, spreading around to cover cheese.  Top the vegetables with a tablespoon or two of salsa, keeping the remaining salsa for dip.  Use the rest of the cheese to sprinkle over the layer of salsa, and then top with the remaining tortillas.  Cook them in a frying pan over medium heat for about 3 minutes a side, or until tortillas turn golden brown and get crispy. 
Mash the avocado, lime juice, and chili flakes together to make a simple guacamole.  Serve the quesadillas with the remaining salsa, sour cream, and guacamole on the side.  Enjoy!

Fresh Salsa- Pico de Gallo

Fresh salsa tastes like summer to me.  So when better to have it than in the middle of winter?  This is one of those recipes that's a little different every time I make it.  I always just "wing it" and add whatever amounts I have of the ingredients.  I love cilantro, so I always put in a lot, but if you're like my hubby and not too fond of it then add less, or omit it completely.  And if you want more spice, add more jalapeno, or just add the seeds.  And speaking of jalapenos, be careful when you're cutting them.  Use gloves if you want, or just do your best to only touch the outer skins.  The first time I chopped an jalapeno I used my thumbnail to scrape the seeds out of it.  Not a good idea.  My thumb started to burn and then the pain somehow transferred to all of my fingers, and I spent the next few hours with my hands soaking in milk because it's the only thing that would make the pain go away.  Now I'm super careful!  I cut the seeds out while holding onto the outside of the jalapeno, and then place the pieces inside down on the cutting board while I dice them.  And then wash my hands before I go and rub my eyes or something!  

This fresh salsa is great with tortilla chips or anything else you would use salsa for.  When I was in Chile this would be served with bread as an appetizer.  It's delicious!

Fresh Salsa (makes about 1 cup)

- 3 Roma tomatoes, finely diced

- 1/2 red onion, finely diced

- 2 cloves garlic, minced

- 1 jalapeno pepper, seeds removed and finely diced

- Handful of cilantro, finely chopped

- 1 lime, juiced

- 1 tbsp vinegar

- 1 tsp sugar

Simply mix all of the ingredients together and store in the fridge for at least an hour before serving.  You can use other tomatoes, I just find the Roma tomatoes work better because they are more firm and have less pulp.