1poblano pepper, sliced thick. Just kidding, sliced thin.
1Cuptomato sauce
1TablespoonHerbs de Provence, optional
Pinchof salt and pepper
Drizzle of olive oil
2Cupspepper jack cheese or other spicy cheese
8Tortillas
Pinchof cayenne pepper
Toppings for quesadilla: sour cream, or greek yogurt, salsa, guacamole, etc.
Instructions
Slice the squash, zucchini, eggplant, and peppers very thinly with a mandoline or with solid knife skills.
Put a thin layer of tomato sauce in the bottom of a baking dish and stack the vegetables in the pan sitting on their edge.
Stack until you’ve used all your veggies. Sprinkle with Herbs de Provence (or your other favorite herbs) and bake at 350 degrees for about an hour.
When the veggies are done, let them cool for a bit.
Layer cheese and as much veggies as you can take between two flour tortillas and bake on a baking sheet at 400 degrees for 7-8 minutes and then flip and bake for the same time on the second side.
Top with guacamole, sour cream, hot sauce, or salsa. Serve immediately!