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Your not so ordinary quesadilla

This recipe came originally from a weight-loss recipe that my boss was making. Well…the idea was great…but I ended up modifying the recipe over the years quite a bit…and the recipe has morphed into a vegetable quesadilla that is versatile and explodes with flavor.
This can probably feed two people, I usually eat the whole quesadilla by myself =)

Ingredients:
1/4 cup red onion, diced
1/2 green bell pepper, diced
5-7 grape tomatoes, diced (Note: You may want to discard some of the tomato juice to avoid making the quesadilla soggy)
1/2 (14-ounce) can organic beans (optional) (Note: I have used black beans and kidney beans before, both types work great. Added benefit, in addition to the taste, is adding protein to your meal.)
sea salt, to taste
black pepper, to taste
red pepper flakes, to taste
chili powder, to taste
2 large tortillas
shredded cheese (I prefer Mexican cheese)

Preparation
1. Cut the onions, tomatoes, and bell pepper. Place in a bowl and season with the spices. Add beans, if using. Mix.

Prepared quesadilla filling

Prepared quesadilla filling

2. Place one tortilla on a baking sheet and spread the vegetable mixture over it, leaving the outer 1/3 inch (approximately 13 mm) uncovered.
3. Sprinkle with the shredded cheese and cover with the second tortilla.

Quesadilla before baking

Quesadilla before baking

4. Bake in preheated oven (425 F) for about 5-10 minutes, or until cheese inside the quesadilla is melted.

Ready to eat quesadilla

Ready to eat quesadilla

5. Enjoy =)

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Tomato bisque with goat cheese

So here is finally the updated recipe to make soup instead of pizza sauce 😉

Ingredients:
2 tablespoons olive oil
1 tablespoon minced garlic
1 cup diced onion (optional)
2 (14-ounces) organic petite tomatoes
1 tablespoon raw organic sugar
1 teaspoon fine sea salt
1 teaspoon pepper
2 dashes red pepper flakes
4 ounces good-quality goat cheese
fresh basil leaves, cut into small pieces (to taste)

Preparation:
1. Put oil in a large saucepan over medium-high heat. When hot, add garlic and saute until just fragrant (1-2 minutes). Add onion (if using) and continue cooking until soft and translucent (about 5 minutes).
2. Add tomatoes, sugar, salt, chile flakes, and onion mix into blender. Puree until smooth.
3. Return to saucepan. Add goat cheese and basil leaves. Heat slowly, stirring often, until mixture is creamy and most of cheese has melted.
4. Ladle into bowls and serve. Enjoy with grilled cheese.

Tomato bisque with goat cheese and grilled cheese

Tomato bisque with goat cheese and grilled cheese