Roasted Veggie and Goat Cheese Quesadillas.
There is bacon and cheese involved.
I’ve been trying my hardest to consciously get in some veggies. As much as I hate them, I really try to eat them in some form a few times a year week. This is extremely hard for me, being that I don’t believe in eating things unless I absolutely love them. But I guess sometimes I make an exception for vegetables?
Roasting is one of the only ways I can force them down. Raw vegetables… well, it pains me to even think of them.
I often roast a pan of peppers, onions and other assorted veggies at the beginning of the week. If I don’t have a solid plan in mind, those veggies sit in the fridge for a loooong time.
Trust me, you don’t want to see my crisper drawer.
It turns out that I really love caramelized onions. That should come as no surprise. Aren’t onions one of the vegetables with a very high sugar content? That makes sense.
As long as my vegetable mix has some sweet, caramelized onions, crispy bacon and creamy avocado, I can eat a wrap or quesadilla with some veggies. Cheese is just a bonus. Notice there are no fibrous, green veggies in here. Still working on those.
It will probably happen… never.
Roasted Veggie & Goat Cheese Quesadilla
2 whole wheat tortillas (I use La Tortilla!)
1 ounce goat cheese
1/2 teaspoon smoked paprika
1 slice bacon, fried and crumbled
1/2 avocado, chopped
assorted roasted veggies (I used peppers, corn, onions and tomatoes)
Preheat a grill or skillet on medium heat.
On one tortilla, spread a 1/2 ounce of crumbled goat cheese. Top with assorted vegetables, bacon, paprika and avocado. Top with remaining goat cheese and leftover tortilla.
Carefully place quesadilla down on grill or in skillet and let brown for 2-3 minutes. Once golden, gently flip onto the other side for the same amount of time.
I’m off to find some chocolate. It’s desperately needed to calm the trauma of these vegetables.