Chipotle Vegetable Quesadilla's with Pineapple Peach Salsa


So I know this isn’t exactly a classic Taco Tuesday food choice, but it’s still Mexican, it’s a bit spicy, and it includes salsa - so close enough for my liking!

Now if your anything like me you sometimes just want simple, tasty food that you can throw together in literally no time at all, but it is also meat-free. In our house, we try to do a meat-free meal at least once per week, and I’m not going to lie - it can be a struggle sometimes. That’s where these quesadillas come in - they make for a perfect canvas for a classic treat with a veggie twist!.

For me, I think that if you are going to do something vegetarian you need to have interesting flavours, especially if you’re cooking for people who generally eat meat. This quesadilla checks off all of the boxes with chipotle flavoured mushrooms and the sweet and spicy pineapple peach salsa - seriously, meat-eaters won’t even notice it’s missing.

So I use to always cook my quesadillas in a frying pan with a bunch of butter to help it not stick - but then I was introduced to this oven-baked version. It’s so easy, mess-free (no flipping) and skips the extra calories in all that butter. Plus, it gives you time to prep your salsa, so win-win! Now speaking about this sweet salsa. It is certainly a shift from the classic but it’s soooo good. The spice of the chipotle is perfectly complemented with the sweet acidity of the pineapple.

So whip this together tonight and extend Taco Tuesday to any night of the week - I’m sure you won’t hear any complaints!


prep time 10 minutes

cook time 30 minutes

total time 40 minutes

servings 4


1 tsp olive oil

2 red pepper

1/2 white onion

8 large mushrooms

3 cups fresh spinach

1/2 tsp garlic powder

1/2 tsp chipotle powder

1/2 tsp cumin

2 1/2 cups shredded cheese

8 tortillas

1 cup pineapple

1 peach

1/2 - 1 jalapeno seeds removed

1 tsp tajin


Preheat oven to 350. In a large frying pan drizzle in olive oil then add in sliced peppers and onions and cook for 5 minutes then add in sliced mushrooms and cook another 2-3 minutes or until mushrooms are soft. Sprinkle in the garlic powder, chipotle powder and coming and toss until all of the vegetables are coated. Add in spinach and continue cooking until spinach is wilted then remove from the heat and set aside.

To assemble your quesadillas lay 4 of your tortillas on 2 baking sheets and and sprinkle 1/4 cup of the cheese over each one. Evenly spread out your vegetable mixture then top with remaining cheese. Place the remaining tortilla shells on top of the 4 quesadillas then bake for 15-20 minutes or until golden and crispy.

While the quesadillas are baking make your salsa. In a medium bowl combine finely chopped pineapple, peach, jalapeño and tajin and toss.


Honey Ginger Roasted Carrots

These roasted carrots are the perfect balance of sweet and salty with a nice hit of ginger. They are so simple to make and look great on a holiday table or any old night.


I’m not going to lie, I don’t really like cooked carrots, problem is, my husband loves them. He always is suggesting roasted carrots, but it’s just really not my thing. I can’t get over the boiled carrot from my childhood, right up there with peas, which again, of course, my husband loves.

That is until these ones came along. It all started last Easter when we decided to host dinner at our house. I wanted to try a few different side dishes and like clockwork, roasted carrots were suggested. So figuring that I need to give in once and awhile I thought I would get creative and try to make something a little bit different. Now here’s the thing. I LOVE fresh ginger and try to put it into any and everything I can. And since honey and ginger go together so well I figured you couldn’t really go wrong putting those on carrots. Now, I knew they would be pretty good, but I had no idea that carrots would become the hit of Easter dinner! Needless to say, I might like cooked carrots now!


prep time 15 minutes

cook time 15 min

total time 30 minutes

servings 6 people


1 tbsp freshly grated giner

1 tsp finely chopped garlic

1 tbsp soya sauce

1/4 cup honey

1/8 cup olive oil

1 tbsp brown sugar

1.5 lb carrots


Preheat oven to 400. Peel and cut carrots in half or quarters depending on the size (I like to use fresh carrots from the market when possible and leave a small amount of the stem on, but it’s not necessary). Place carrots on a parchment lined baking sheet. Using a microplane great ginger and place in a small bowl. Finally chop garlic and add to the ginger along with soya sauce, honey, olive oil, and brown sugar. Using a whisk combine all ingredients and pour over the carrots. Toss carrots until all are coated in the glaze. Bake for 15 min or until carrots are tender, serve immediatly.


Chipotle Lime Butter Grilled Corn

Nothing beats fresh corn on the cob, especially when it slathered with chipotle lime butter and fresh cilantro.


Let’s talk corn on the cob. It’s such a short amount of time that you can get really good corn, and so when you can get it, get it all! As a child I held out family record for how many cobs you could eat in one sitting, and this was at the age of 3. So needless to say my love runs deep.

I use to think nothing could beat hot corn with butter and salt, but boy was I wrong. Everywhere I look I have been seeing Mexican Street Corn and I have to admit, I was intrigued.

Much to my dismay after some quick googling I found out the corn is slathered in Mayo and something you should know, is that mayo is a no go in my house. My husband REFUSES to go near anything with mayo which generally doesn’t have that much of an impact on my daily cooking, that is until I want Mexican Street Corn!

So with a bit of concocting this is my version, completely mayo free!


prep time 5 minutes

cook time 25 min

total time 30 minutes

servings 4 people


1/2 cup butter

1/4 tsp chipotle chilli pepper

1/4 cup chopped cilantro

1/2 tsp garlic salt

1 tbsp brown sugar

4 cobs of corn


In a small saucepan melt butter. Add chipotle chilli pepper, cilantro, garlic salt and brown sugar. Stir until combined. Remove corn from the husk and place on preheated bbq or indoor cooking grill. Grill 15 min until corn is tender. Brush each cob with chipotle butter, turn and repeat until all of your butter is used up and your corn is well grilled (approx. 10 min). Serve immediatly.