This has got to be the simplest, quickest quesadilla ever. Instead of grilling it, I simply microwaved it! I know this doesn't sound like much of a revelation to some of you, but I hardly use that appliance unless I'm reheating or popping popcorn! I usually have an assortment of roasted veggies on hand, either from a previous meal or to create with. Today, I used leftover roasted cauliflower which was part of last night's dinner. Also, I had roasted red pepper because it goes well with pizza, pasta or sandwiches!
I roast my peppers in a large pan on 400 degrees, turning during the cooking process until all sides have a little charred look. For those of you who have a gas cook top, this step is easy for you. After roasting, the secret is to place peppers into a paper sack for about 20 minutes. Then you can peel them fairly easy. For the cauliflower, just put into a roasting pan with a little olive oil, a pinch of salt and pepper, and cook until done. (usually around 30 minutes, turning once during the process, or you can shake the flowerettes.)
If you spend a little time preparing the vegetables, you can throw together a meal in no time. A weekend would be good, if you have a spare hour. You'll never buy bottles red peppers again!
For 1 quesadilla, use two 6- inch tortillas. No measurements needed! Put the bottom tortilla on a microwave safe plate. Add some jack or cheddar cheese, (enough to cover the tortilla), and lay the strips of red pepper and roasted cauliflower on top. Put the top tortilla on and flatten with hand. Microwave for about 1 1/2 minutes. Remove and cool slightly. Cut into wedges and serve. Each quesadilla can be for two people or for one hungry one!
These are the "soft taco" version of quesadillas. If you want a more authentic cooked tortilla, just put in a pan with a little butter to "crisp" it up. Enjoy!
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