September 3, 2013

Hearty Asian Fusion Veggie Quesadilla

When you take an ingredient or technique from one country or region
and fuse or bond it together --- you simply have something "fusion"

I took some veggies and sauteed them together adding teriyaki sauce
which is Japanese (Asian) and made it into a quesadilla which originated from
central Mexico.

In this SUPER easy Asian Fusion quesadilla:
there is --- 1 carrot,
about 3-4 crowns of broccoli,
5-6 stems of asparagus  ('sharpie' size),
a small zucchini,
a medium red or any kind of onion
some cheese (any kind that you favor)(shredded makes it easier)
and 2, 4 or 6 (basically an even amount for a top and bottom) tortilla shell

Add a tablespoon of olive oil and saute your veggies. Adding the onions and stems of the broccoli first is a good start because the longer that onions cook they will taste sweeter and extra delicious.

Once the onions have been sweating in the pan for about 5-7 minutes---
add the broccoli, asparagus and stir those all around for about a minute or 2.
Lastly add your shredded carrots and zucchini in last simply because it's the most delicate of all the veggies for this quesadilla and you don't want them to be overcooked, soft and mushy.

Stir in some teriyaki sauce.  (Teriyaki recipe)
and place all your veggies on a quesadilla shell on a large pan or cookie sheet depending on if you want to bake this off or toast it on the stove.

Add your cheese (I used provolone and shredded cheddar for this one)
Once the cheese is on top of the veggies-- add the 2nd tortilla shell.
I used a saute pan than has groves so it makes the marks and toasts them right in the pan on the stove.

Once the cheese has melted (you can tell when the top layer is stuck to the veggies/cheese)
simply flip it over or take it out of the oven.

You can use a pizza cutter to slice the quesadillas or a large sharp knife.

These quesadillas are super tasty, hearty and healthy. 
It's best when you spread a little sour cream on them!
Non-veggie lovers will even love this one!

Zestfully, Let's Cultivate Food