**This is a sponsored conversation written by me on behalf of Schreiber Foods, Inc. The opinions and text in this post are all mine.** #heluvagoodsummer @HeluvaGood
This is my deliciously cheesy vegetarian quesadillas recipe! Gloriously cheesy and filled with complementary veggies!
I was excited when I found out that the grocery store, Big Y, was coming to my neck of the woods. It originated in western Massachusetts and I never thought we’d see it here in eastern Mass. It’s a great store and an improvement over the store that was there before! This is where I buy most of our groceries, including the ingredients for this post.
Block Cheese and why I love it
I love block cheese and have been eating Heluva Good! ® Cheese for a long time. Ever since I was a kid. And that was a long time ago. Hard to believe, I know.
The brand has been around for more than 85 years though. So, it’s even older than me.
As a child I loved Heluva Good! for these three reasons.
- It is delicious
- They have yummy cheese
- I could say hell and not get yelled at
“Can I have HELuva Good! Cheese?” “This HELuva Good! Cheese is so goooood.” “Can I dip my chip in the HELuva Good! bacon horseradish dip?”
I’d try to snicker silently after I said it so my mom wouldn’t take offense. And frankly, I’m surprised my mother allowed it as I never heard her say a cuss word. Ever.
Even now when I say it, I say it in my head as I did as a child, because it amuses me. I don’t say it out loud to Christopher any more. He stopped being amused about the way I inflected those words years ago.
Like many people, I love eating chunks of cheese and I love Heluva Good! Cheeses because they are consistently creamy and flavorful.
Christopher sometimes yells to me from the kitchen, “What kind of cheese do you want for a snack?”
Me: “Jalapeño Jack.”
Notice he doesn’t ask me if I want a chunk a cheese, he just assumes it.
I am always up for a snack of cheese. Summer, fall, winter and spring.
What’s better than sitting out on your deck with a big plate of sliced assorted cheeses and crackers? I just thought of something that might make it better: sipping a cadillac margarita as you eat your slices of cheese, either by themselves or cozied up to crackers.
The Cheesy Vegetarian Quesadillas
For this recipe, I purchased an 8 ounce block of Heluva Good! Jalapeño Jack cheese and an 8 ounce block of Heluva Good! Colby-Jack cheese. I use this particular combination of cheeses because the Jalapeño Jack has a nice bite to it and even though it isn’t too spicy, Christopher is a wimp, er, I mean, he can’t take much heat so I offset it with the Colby-Jack.
If you’re looking for more ideas, I encourage you to visit the Heluva Good! Cheese website. It’s fun and has some great snacking suggestions.
You can also find the Heluva Good! brand in the dairy case at Big Y.
Don’t get me started on the dips because I could wax poetic all day. But I have deliciously cheesy vegetarian quesadillas to eat, peeps, so I need to move along.
Here’s a close up of the Heluva Good! cheese section at Big Y. Such a sale!! I’ve tried every one of these cheeses and they are all good. If I were to choose my favorite, I would say it’s the Heluva Good! Extra Sharp Cheddar Cheese. It’s a fabulous snacking cheese, though I didn’t use it for this recipe.
You can include the many different types of Heluva Good! Cheeses in all kinds of delicious recipes. Mmmmmm.
Let’s get to cheesy vegetarian quesadillas recipe!
Heluva Good! Cheese in da House
I gather my Colby-Jack and Jalapeño Jack cheeses along with some asparagus and shallots.
First thing I do is turn the heat on medium under my wok. As it’s heating up, I slice my shallots and chop the asparagus into 1 inch pieces.
Next, I add 2 tablespoons of olive oil. Once the oil is heated, I add the shallots. I let them sauté for 6 minutes. Now, I add 2 cloves of crushed garlic and let it all sauté for a few more minutes. Time for the asparagus, so I add it to the onions and let them sauté for 6 minutes.
As they are cooking, I take out my trusty grater and grate off about 1 1/2 inches from each block of cheese. You want to end up with 3/4 to 1 cup of glorious cheesy goodness.
I heat up two of my cast iron pans and spray them lightly with cooking spray.
In goes the tortilla and I split the cheese between the two pans.
Once the Jalapeño Jack and Colby-Jack cheeses are melted, I add the sautéed onion and asparagus mixture to one of the tortillas. I grab the other tortilla with my asbestos fingers and line it up over the veggie-stuffed tortilla.
The trick to this dish is the melted cheese on both tortillas. Makes for delicious cheesy vegetarian quesadillas!
No more cooking involved. Once the tortillas are lined up, I take the quesadilla out of the pan, cut it in quarters and pile it on a plate. Look at all that cheesy goodness!
Let’s take a bite of the cheesy vegetarian quesadillas.
As I mentioned above, I love how creamy the Heluva Good! Cheeses are. And they melt beautifully when grated or shredded – better actually than packaged grated or shredded cheeses. They go well with any meal.
Or by themselves on a cracker.
Or in your hand.
Or bitten right off the block.
One more look!
I hope you enjoyed this cheesy vegetarian quesadillas recipe!
It is so good. You could say, “HELuva Good!”
Please feel free to leave me a comment.
And as always, may all your dishes be delish!
If you’ve tried this cheesy vegetarian quesadillas or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Cheesy Vegetarian Quesadillas
- 2 tablespoons olive oil
- 3 shallots sliced in rings
- 2 cloves garlic crushed
- 1 bunch asparagus woody ends discarded and chopped in 1 inch pieces
- 2 burrito size flour tortillas
- 1/2 teaspoon salt
- 1/2 cup Heluva Good! ® Jalapeño Jack cheese shredded
- 1/2 cup Heluva Good! ® Colby-Jack cheese (shredded) both together should be 3/4 - 1 cup, depending on your taste
- Heat sauté pan or wok on medium, add oil
- Add shallots and sauté for 6 minutes
- Add garlic and sauté for 2 minutes
- Add asparagus and continue sautéing for 6 minutes
- Set aside
- Heat two sauté pans on medium, spray scant amount of cooking spray
- Add one tortilla to each pan
- Divide cheese in half and sprinkle on each tortilla
- Once cheese has melted, (2 minutes roughly) check tortilla bottom and if browned take off heat. Add good amount of veggies to one of the tortillas
- Take the other tortilla and flip it cheese side down over the other veggie/cheese filled tortilla
- Cut in quarters
- Grab other condiments like salsa, sour cream, guac and pico de gallo