My mom found this recipe from abountifulkitchen.com. We made it when I went home for a few days. We all loved it. I am trying to find more recipes with lots of veggies. Meat is kind of grossing me out lately but I'm not ready to go all out vegetarian yet, so I'm just flirting with it.
Zucchini, washed and sliced thin
Mushrooms, washed and sliced thin, stems on
Roma tomato, chopped
Red onion, chopped
Pepper Jack Cheese, grated
Tortillas, Flour any size (we used uncooked whole wheat)
Pesto, store bought or home made
Olive oil or cooking spray
Fresh ground pepper
Prepare all vegetables and grate cheese.
Turn griddle (or fry pan that will fit tortilla) onto medium high or about 350 degrees.
Spray pan lightly with cooking spray.
Spread one tortilla with about 2 tablespoons of pesto. Place on grill or pan. Cook over medium high heat. Layer a small amount of cheese, then all desired vegetables, topping with a bit of cheese again. Place other tortilla on top. Flip the tortilla onto other side, being careful to not let vegetables spill out. Use either one large or two small spatulas. After turning, brush top of tortilla with a little Olive oil, and sprinkle generously with Kosher salt and ground pepper.
Remove from pan to cutting board or serving platter when cheese is melted. Using pizza cutter or large sharp knife, slice into wedges and serve immediately, or keep warm in 250 degree oven until serving.
May be served with guacamole and salsa.
-you may alternate and use any vegetables desired. I sliced fresh vegetables really thin and did not pre-cook the vegetables.
-To cut the amount of fat and calories, use a small amount of cheese. For a large burrito size tortilla, I used about 1/3 cup grated (packed into a measuring cup) cheese total.