There’s something about a warm, toasty, stuffed quesadilla that just says comfort. With all the melty cheese, the crisp outside and … well, whatever you stuff in it. It’s a definite favorite of mine. And I especially appreciate how simple, fast and easy quesadillas are — even when you get a little fancy with the fillings.
And sometimes, biting into comfort food is a little like taking a deep breath. It’s refreshing and calming all at once — both good things that we all need a little more of.
These Veggie Overload Quesadillas are literally stuffed with sautéed veggies — lots of them. It’s a good thing.
To make these, you start by sautéing a bunch of veggies together until they are crisp-tender. Then you slather butter all over the tortilla and stuff it with cheddar and those delicious veggies — and avocado too. Then you cook it until it’s all golden on the outside with warm melty goodness on the inside. That avocado? It adds such an amazing note of creaminess too.
Then you devour it. With salsa, hopefully.
One more little note. I used Land O Lakes® Butter with Canola Oil for this and discovered how amazing it can be for dishes like this. It’s made with three simple ingredients (sweet cream, canola oil and salt) and comes out of the fridge ready to spread — which means that there’s no waiting to spread it all over the tortillas or any threat of ripping them up when you spread the butter on. That kind of rocks. Really. I think I might be a little in love with the ease of this spread — especially since it still tastes like butter.
Disclosure: This recipe was sponsored by Land O’Lakes via Platefull. All opinions are (as always) my own.