It’s only 24 degrees today, brrr! After taking a walk in the newly fallen snow, something warm for lunch was definitely in order. A veggie quesadilla sounded good but I decided to cook it in my panini press, hence the name ‘quesa-nini’. 😉
I set the panini press to low and placed a corn tortilla between the grill plates. After a few moments, I removed the tortilla and heated up a second one. On the now warm tortilla, I layered sliced kohlrabi, carrot, tomato and pepper jack cheese. (If you want that extra kick but kohlrabi is not in season, you can substitute with daikon or radish). I tossed on some salad greens, removed the second tortilla from the press and placed it over the top of the stack. I carefully transferred the whole thing onto the panini press and closed the lid.
I left the heat on low so that the vegetables would have time to cook without scorching the tortillas. Once the kohlrabi was tender, I turned the heat up to medium and let the cheese melt and the tortillas brown a bit.
I transferred the whole thing onto a plate and topped with a spoonful of sour cream. The only thing I would do differently next time is to add the salad greens at the same time as the sour cream, after cooking.
This is one of my favorite lunches because of its versatility (makes a great snack or dinner too). Any combination of vegetables and cheese tastes great, from roasted chicken, black beans, green chiles, corn, cheddar or Jack cheese to bean sprouts, green onions, daikon, hoisin, roasted duck and mozzarella.
If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!
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