A basic quesadilla, as served in American restaurants, consists of cheese in a toasted flour tortilla. Other, more healthy offerings may include spinach, mushrooms, mixed vegetables, chicken etc in addition to the cheese. When I occasionally make quesadillas at home I am sure to use whole wheat tortillas rather than the ones made with white flour and include other healthy ingredients. It may not meet everyone’s standard for a healthy meal but it is a compromise I am comfortable with splurging on every now and then.
On this occasion I used eggplant and beet “greens” (they do turn green when cooked) along with mushrooms and queso blanco in a whole wheat tortilla.
A few strips of skin were peeled from each eggplant to expose the flesh. Before grilling they were marinated with a spritz of olive oil, a small squeeze of lime juice and a chipotle based spice rub (chipotle chili powder, kosher salt, ground cumin, black pepper, white pepper, nutmeg, turbinado sugar).
While the eggplants were grilling I sautéed onions, jalapeños, kosher salt, mushrooms and beet greens with coconut oil.
Shredded queso blanco and the veggies were loaded into a large (12 inch) whole wheat tortilla which was then toasted with a little coconut oil in a 12 inch skillet.
I’m sure this quesadilla could have assuaged the hunger of three or more people, but we divided it between the two of us and enjoyed it with salsa made from garden ingredients.