Mediterranean Vegetable Quesadillas

Here’s a chance to try quesadillas with a twist, using some Mediterranean-style vegetables and seasoning. Use dairy-free cheese to make them vegan and serve with salsa or guacamole. The za’atar herb in the recipe is a dried spice mix used throughout Arab and Mediterranean cuisine. Its ingredients vary between regions and recipes but generally contain dried oregano, thyme, and/or marjoram, with sumac and toasted sesame seeds.

1 Red bell pepper, sliced

1/2 cup Artichoke hearts, drained (about 4 small hearts)

4 cups Spinach, fresh

1 1/2 cups Reduced-fat mozzarella, divided in half

2 tsp Za’atar seasoning (or dried thyme, rosemary, oregano or Italian seasoning)

2 8-inch Tortillas, wheat or flour

1. Set a nonstick skillet on medium-high heat. Once hot, spray with oil then add bell peppers. Cook for about 2 to 3 minutes or until sear marks appear along the edges.

2. Add artichoke hearts to sauté for 1 minute before adding the spinach. Cook the spinach for no more than 1 minute. Set aside.

3. Assemble the quesadilla. Lay each 8-inch tortilla on a table and on one side, add half of the divided cheese, followed by the veggies, and then top with the remaining cheese. Fold it closed. Repeat for the second tortilla.

4. Set the nonstick skillet on medium-high heat. Once hot, spray with olive oil or add 1 teaspoon butter, then add the quesadillas. Cook until golden brown and crispy on both sides, about 6 minutes. Flip halfway through.

Serves 2 | Time to Table 10-15 mins