Roasted Vegetable Quesadillas + Soup

This family-favorite recipe combo has become a staple in our home for the last few years. When we lived in New York, a restaurant made these amazing blackened quesadillas, and I had to find a way to replicate the recipe. However, after much trial and error, these are what ended up becoming the favorite. I almost always make them with the Roasted Vegetable Soup, it is such an easy soup to make and goes perfectly in all seaons!

Quick Tips

Make extra roasted vegetables. Usually, I make two pans of veggies, so there are plenty of leftovers.

Replace the chicken with the extra roasted vegetables in the quesadillas

If you have picky eaters, make them just a regular cheese and or chicken quesadilla (you can also add in beans for extra protein)

Make Gluten Free by using your favorite brand of GF Tortillas, recommended Ezekiel Tortillas, Trader Joe’s (or other brand) brown rice tortillas or Siete Almond Flour

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Chicken & Vegetable Quesadilla

Directions

Ingredients 

1 cup shredded chicken

1 small red onion

2 cups spinach

2 full roasted red peppers (in jar)

Pinch of cumin, salt and pepper

4 - 6 inch Whole Wheat or GF Tortillas (recommend Siete Almond Flour); Ezekiel Sprouted tortillas work great, too

1 ½ Cups Shredded Cheese (of your choice; I use Mozerella and/or Monterey jack mixed with parmesan)

Spray olive or avocado oil

1. Preheat Oven 375

1. Chop red onion and saute in olive oil on medium heat

2. Once cooked through add in chicken and seasonings

3. Add in spinach and saute until wilted

4. place the 4 tortillas on a baking sheet and spray with olive oil

5. Turn the tortillas over (so olive oil side is now on the pan) and add some cheese and a ¼ of the chicken and veggie mixture as well as a ¼ of the roasted red peppers

6. Sprinkle with a little more cheese

7. Fold the tortilla over so the filling stays inside 

8. Bake for about 15 mins, until golden brown

9. Alternate Cooking Method

10. Cook in pan on the stove, spray the pan with olive oil or avocado spray and 1/2 tablespoon of butter, cook until crisp *or desired tortilla texture
    
    *serve with roasted vegetable soup for dipping!

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Roasted Vegetable Soup 

Ingredients

1 Small Eggplant

1 Medium Zucchini

1 Chopped Onion (Red or Vidalia)

4 Cloves of garlic

1- 8oz Jar Roasted Red Peppers (fire roasted suggested)

2 tbsp Juice from Roasted Red Peppers

1 cup Organic Vegetable or Chicken Broth

1- 16oz Can Diced Tomatoes

½ tbsp Dried Parsley

½ tsp Dried Basil

¼ cup Grated Parmesan Cheese

¼ tsp Red Pepper Flakes

Olive Oil

Salt And Pepper

Directions

Preheat Oven 450

Chop Eggplant, Zucchini Garlic and Onion and combine with olive oil, dried basil and parsley, (1 Tbsp) parmesan and salt and pepper. Roast in oven until vegetables are tender (approx 30 mins)

Combine roasted vegetables, roasted red peppers, diced tomato, remaining parmesan, red pepper flakes, and broth in a high-speed blender under smooth and thick

Heat in a pot on stove or store in the refrigerator