A week of tortillas: delightful veggie quesadilla

I am trying this new diet called the 8 hour diet. Has anyone heard of it? My super hip and in-the-know brother in law, GQ, told me about it. Basically you fast all day and only eat during an eight hour time frame. For instance, 10-6 or 12-8 or any other 8 hour combination.

This is my second day on it and it’s not too bad. The main reason I am interested in trying it out is because I have a bad habit of snacking really late. Actually, I don’t snack, I just eat two dinners. Probably not the best habit to have.

What I like about the diet is that during the 8 hours, I can eat whatever I want so it’s not calorie restricting or anything like that. My goal is to do the diet for the entirety of March, excluding Saturdays and Sundays and see how I like it. If I like it, I may make a lifestyle change to do it forever. If I don’t, it will be a diet that I tried and can resoundingly say ‘not for me.’

Speaking of late night cravings, I have a recipe that is sure to curve any cravings you may have. Except for a chocolate craving; for a chocolate craving, check out this dessert/breakfast awesome recipe.

To wrap up this week of tortillas, I wanted to take it back to basics and use our homemade tortillas for some veggie goodness.

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These quesadillas have mushrooms, red and green bell peppers, green onion and a lot of yummy cheese.

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It’s a simple recipe, it’s quick and it makes a great appetizer for a party or a very filling dinner for two with leftovers for lunch.

Ingredients:

6 large homemade tortillas (we used a wheat version)
1 cup ‘Mexican blend’ shredded cheese
1 cup diced mushrooms
1 red bell pepper
1 green bell pepper
1/4 cup green onion
1/4 cup vegetable stock
1/4 teaspoon cumin
1 teaspoon paprika
salt and pepper to taste

Directions:

In a medium pan over medium heat, heat vegetable stock to a light boil and add in cumin and paprika. Add the bell peppers and onions and cook until semi soft and then add the mushrooms. Add salt and pepper.

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Once the vegetables are finished cooking (about 10-12 minutes) scoop a spoonful on a large tortilla, cover with cheese and place another tortilla on top. On a flat surfaced grill, cook the quesadilla until cheese is melted, flipping half way through. Repeat the process until you have three large quesadillas. Using kitchen scissors, cut the quesadillas into 6 triangles.

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Place on a serving tray and serve with your favorite salsa.

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Mango salsa and a verde salsa

*Note: Damir wanted re-fried beans on some of them so we used a vegetarian brand and spread the beans on one quesadilla for something different.

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I personally prefer it without the beans because you can taste the flavors of the veggies better.

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