Roasted Veggie Quesadillas

My husband came home from dropping off the kiddo at school. He explained that her teacher had told him how she and some other kids would peel up the turf on the playground to look at bugs in the dirt. Often, our child would also eat said bugs and dirt.

Not a shock. My child has always been one of those adventurous kids that put absolutely everything in her mouth except various vegetables at various times. Considering that she is now pre-school age, and drops to the sidewalk during a walk saying, "I get drink!" then proceeds to try and lick the rusty water off a manhole cover, you can well imagine how the first couple years went when this hand-to-mouth exploration thing was in full throttle.

Fifteen minutes later, we're at the dinner table, and that same little one is turning up her nose at fresh corn from the farmers market. Let's see ... bugs, dirt, rusty water ... fresh corn. Nope, can't figure it out. But the rest of us at the table are a bit more orthodox in our food choices and we have to eat as well.

I fixed these quesadillas that night. Once I finally, finally got the kiddo eat a bite, she agreed they were GOOD! and then ignored them again. Go figure.

Roasted Vegetable Quesadillas
4 ears fresh corn, kernels removed
3 medium tomatoes, cored, seeded and diced
1 onion, chopped
2 cloves garlic, chopped
1 small yellow squash, diced (can also use zucchini)
2 tbs. olive oil
1/2 tsp. Ancho Chile pepper
salt and pepper to taste

For Quesadillas:
6 10-inch tortillas (I like the ones with no trans fats, made with olive oil)
1-1/2 cup shredded Monterrey Jack cheese (or Pepper Jack for those who like spicy)

Preheat oven to 450 degrees.

Mix the vegetables together and toss with spices and olive oil. Spread out on large baking sheet with 1/2-inch high edges. Roast in oven for 30 minutes. Turn the veggies every 10 minutes to roast evenly and prevent burning. You can do this part a day ahead even. Season to taste with salt and pepper.

Place skillet over medium heat and spray with nonstick spray. Place on tortilla in skillet. Place 1/4 cup cheese and 1/6 of the vegetables onto half of the tortilla. Fold the top over. Brown the quesadilla until just golden, then turn to brown other side. Remove from skillet and repeat with the other five tortillas. These are good alone, or served with light sour cream and cilantro. To make this a main course, just add shredded, cooked chicken. You can serve just the roasted vegetables without the cheese and tortilla. They make a great side dish as is. Well, better than bugs and dirt at least.