Vegetarian Quesadilla
Vegetarian Quesadillas are a delightful and quick meal perfect for busy weeknights or casual gatherings. Crispy tortillas envelop gooey cheese and a colorful medley of sautéed vegetables, creating a flavor explosion in every bite. This customizable dish invites you to experiment with your favorite ingredients, making it a hit for all ages. Enjoy these quesadillas fresh off the skillet with your choice of dipping sauces for an extra touch!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
- 4 medium flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup bell peppers (mixed colors), chopped
- 1 medium onion, sliced
- 1 cup mushrooms, sliced
- 2 cups fresh spinach
- 2 tablespoons olive oil
Instructions
- Prepare your ingredients by chopping the bell peppers, onion, and mushrooms into bite-sized pieces.
- In a large skillet over medium heat, add olive oil. Sauté onions until translucent, then add bell peppers and mushrooms until softened. Stir in spinach until wilted.
- Lay one tortilla flat; sprinkle half of the shredded cheese on one side. Add sautéed veggies and top with remaining cheese before folding the tortilla.
- Heat another skillet over medium heat; cook the assembled quesadilla for about 3 minutes until golden brown. Flip and cook the other side for another 3 minutes.
- Slice into wedges and serve with salsa or guacamole.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: - Feel free to swap in black beans or corn for added nutrition. - For extra spice, incorporate jalapeños or seasonings like cumin and paprika. - Store leftovers in an airtight container for up to three days.