Aka, my secret weapon.
9 times out of 10, when people proclaim, “This has so much flavor, what did you do??”
I sprinkle it on almost everything.
(FYI: When my answer isn’t cajun, it’s usually ‘cinnamon’…which I also just so happen to sprinkle on almost everything!)
Tonight for dinner, I made some roasted veggie quesadillas. Which started with sprinkling (you guessed it!) cajun seasoning over some peppers and mushrooms and onions.
While the veggies roasted in the oven, I heated a large griddle pan and then layered some cheese between the whole wheat tortilla wraps, letting them get all crispy and gooey and awesome.
And then I preceded to stuff them silly with the cajun roasted veggies.
Roasted Veggie Quesadillas
Any leftover veggies are delicious on top of pizza or served over a baked potato with a little avocado. This is a very versatile recipe and you can truly make it your own by subbing in other vegetables or serving them over something entirely different. Enjoy and have fun!
- 1 green bell peppers, thinly sliced
- 1 red bell peppers, thinly sliced
- 1 onions, thinly sliced
- 10 mushrooms, thickly sliced
- Cajun Seasoning
- 3 Whole Wheat Tortillas
- 3/4 cup Reduced Fat Mozzarella Cheese
- Preheat oven to 425 degrees.
- Mix vegetables together on cookie sheet that has been coated with cooking spray. Sprinkle liberally with cajun seasoning (to taste.) Stir together and place in oven for a total of about 25-30 minutes, stirring halfway through cooking time.
- Meanwhile, heat nonstick pan to medium. Spray with cooking spray. Place tortilla wraps on top and place about 1/4 c. of cheese on half of each wrap. Fold wrap in half and press down lightly. Cook until browned on underside, flip, and cook the other side until browned and crispy.
- When veggies are done roasting, open up quesadillas and fill with the roasted vegetables. Cut in half and serve!
QUESTION: Do you have a favorite go-to spice (or herb, sauce, etc?) For me, it’s cajun, cinnamon, garlic powder and cilantro. I use these ingredients with abundance! 😀