Mushroom and Zucchini Quesadillas with Chipotle Cream – 3 summer veggies topped with cheddar cheese and a two ingredient chipotle cream. Yum!
What a glorious morning! I woke up to thunder last night around 4am and it’s been raining ever since. Our grass was at the stage of, well, not being grass at all really, so I’m sure it’s just crying tears of joy to have our first good rain in awhile. I absolutely love living in a place with almost constant sunshine, but being able to have my windows and door open right now and writing to the sounds of the rain is such a welcome August present.
I made another grocery run to the co-op yesterday, and since I promised I would keep you updated on how we’re liking it, here’s a quick run-down! I love it. It’s taking a little bit of adjustment to get used to the prices, but we’re slowly getting there. I’ve noticed a few things about paying more for high quality ingredients that have shocked me a bit.
#1. I take better care of my ingredients. I don’t let them spoil in the fridge before using them and I chop every last bit of those veggies rather than throwing away the end of a pepper or getting rid of those unused carrot nubs. When I cook something and scrape it into a tupperware to eat later, I don’t leave any excess food in the pot or pan. We’re dealing with cents wasted here, so every little bit counts!
#2. We eat less. I remember going over to friends houses growing up that would have cupboards full of junk food and snacks, which is something we never had at our house. When I was at their houses, I would just constantly be snacking, because it was there! Same thing applies to our groceries. The more food we have, the more we eat unnecessary amounts outside of meal times. But, when you only have the ingredients to make a proper meal, there’s not a lot of extra things to be snacking on. Or, even things you might want to snack on! Lol.
Another thing I really love about the co-op is how friendly and helpful the employees are – and how highly they seem to value their jobs. Also, did I mention the samples? Yesterday there was a guy walking around with a beer and cheese cart… just because! I think I can get used to all the free food 🙂
Quesadillas, pizza, and tacos are the best way to use up those random veggies you have hanging out in your fridge leftover from other dishes. These quesadillas are no exception! They only use 3 different summer veggies, some cheddar cheese, and you can whisk up the chipotle cream with just sour cream and chipotle peppers. New summer dinner meal? Yes please!
- 1 tablespoon olive oil
- 4 ounces mushrooms, thinly sliced
- ½ cup thinly sliced red onion
- 1 small zucchini, chopped small
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 4 tortillas
- ¼ cup sour cream or greek yogurt
- 1 chipotle pepper in adobo sauce, finely chopped
- In a medium skillet over medium high heat, cook mushrooms in olive oil for 3-4 minutes.
- Add red onion and cook for another 1-2 minutes then add zucchini, salt, and pepper.
- Stir and let cook for 4-5 minutes or until all vegetables are softened and starting to brown around the edges.
- Remove veggies from skillet and place one tortilla on the bottom of the skillet.
- Scoop half of the veggie filling onto the tortilla, then sprinkle with ½ cup of cheddar cheese.
- Close the quesadilla with another tortilla and toast for 3 minutes on each side.
- While quesadillas are cooking, mix together sour cream or greek yogurt with chipotle pepper.
- Serve cream on top of quesadilla wedges
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