Hot Dishes: Quesadillas

Our second attempt at "convegan" cooking was decidedly less vegan, though still vegetarian (and easily modified in either direction). We opted for real monterey jack and cheddar cheeses where the recipe called for a veggie cheese substitute, and stuffed the tortillas to the brim with roasted onions and red, green and orange peppers. We learned the real trick for tasty quesadillas is in how you roast the vegetables. Throwing them into a high-heat oil like safflower or grapeseed really brings out the flavors. I even topped a few pieces with Sriracha sauce for an extra "kick."

We decided that this is a great quick meal with a lot of flavor for just a little time. True to the cookbook's title, the carnivore in the house didn't even miss the meat!