Monday, 10 November 2014

Meatless Monday

I have never been one to preach the virtues of vegetarianism and I certainly would never tell anybody what they should or shouldn't eat, but I can categorically state that a vegetarian diet never has to be boring. The idea of Meatless Monday isn't a subversive attempt to convert you, but rather a not so subversive way for you to have a little less meat in your weekly diet and to perhaps put a little more thought into greening the planet. 

Today's recipe originally came from The Vegetarian Times. The Husband is a huge fan of asparagus, so any recipe that includes them is usually a hit. The added spice of the smoky chipotle peppers provides the perfect compliment. I have always loved quesadillas, but I couldn't understand why the original recipe eliminated the cheese unless they were going for the full vegan effect. Sorry Vegetarian Times. Quesadillas just aren't quesadillas without the cheese. I mean...the word queso means cheese, so I added it in.

Chipotle Asparagus Quesadillas

Serves 4 (It actually made more.)

Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use

1 lb. asparagus, trimmed and cut into 2-inch pieces (2 cups)
1 red bell pepper, sliced (1 cup)
1 medium onion, sliced (1 cup)
1½ tsp. olive oil or vegetable oil
1 tsp. dried oregano
1/2 cup shredded cheddar, or jack cheese
4 8-inch sprouted-grain tortillas

Chipotle Spread
3 Tbs. mayonnaise
2 tsp. minced, drained chipotles in adobo sauce
1 Tbs. lime or lemon juice

1. Preheat oven to 425°F.

2. To make Quesadillas: Toss together asparagus, bell pepper, onion, oil, and oregano in large bowl. Season with 
salt and pepper, if desired. Spread 
on large baking sheet, and roast 
10 to 12 minutes, or until vegetables 
are tender and beginning to brown, stirring once or twice.

3. Meanwhile, to make Chipotle Spread: blend all ingredients in blender or food processor until smooth.

4. Spread 1 1/2 tsp. Chipotle Spread on 
one side of each tortilla, spreading all the way out to edges. Top with 2/3 cup filling on one half of each tortilla, add about a Tablespoon of cheese, then fold over tortillas, pressing edges together to enclose filling and form half-moons.

5. Coat large skillet with cooking spray, and heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes, turning once.

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