Chef Jamie’s Vegetable Quesadilla with Avocado Ranch Dressing

Vegetable Quesadilla with Avocado Ranch Dressing

Serves 3

Baby Bella Mushrooms, sliced 3 cups

Frozen Yellow Corn, thawed 1 cup

Zucchini, quartered, sliced 1/4” 1 ea

Red Bell Pepper, chopped  1 ea

Spinach  3 cups

Shallots, chopped small 1 ea

Dry Thyme 1/2 teaspoon

Dry Rosemary 1/2 teaspoon

Dry Oregano 1/2 teaspoon

Kosher Salt 1/2 – 1 tsp

Black Pepper to taste

Avocado Oil 2 Tbl

Muenster Cheese, fresh shredded as needed

Whole Wheat Tortillas 3

Avocado Ranch Dressing

Avocado 1/2

Ranch Dressing 1/4 cup

Kosher Salt pinch

Black Pepper pinch

  1. In a small bowl, mash the avocado and stir in the ranch dressing a pinch of salt & pepper.  Taste and adjust with a little more salt and pepper if desired.  Set aside until needed.
  1. In a large skillet pan, heat the avocado oil over a medium high heat.  When the oil is hot, add the corn and cook until they begin to char, then add all the red peppers. Cook the red peppers for about 2 minutes then add the mushrooms and 1/2 teaspoon of salt and a touch of black pepper.
  1. Once the mushrooms have started to release some of their juices add the zucchini, shallots and fresh thyme.
  1. Allow the vegetables to cook together until the zucchini starts to soften.  Toss in the spinach and toss until wilted.  Have a taste and adjust with more salt and pepper if desired.
  1. Transfer the vegetables to a bowl or plate and wipe clean with a paper towel.  Return to a medium high heat flame, and add 1 tortilla to the pan.  Sprinkle all around with cheese, as much as desired, and then add your desired amount of the vegetable mix to one side of the tortilla.  Once the tortilla is crispy, drizzle the avocado ranch dressing and close.  Transfer to a cutting board and repeat with the next 2 quesadillas.  Once they are all ready, slice into 3 “pizza slices” and serve