Veggie Quesadilla Recipe
Experience the joy of our Veggie Quesadilla Recipe, featuring golden, crispy tortillas filled with a delightful mix of fresh vegetables and melty cheese. Perfect for a quick lunch or as an impressive dinner option, these quesadillas are customizable to suit your taste. Enjoy every bite of this vibrant and nourishing meal that’s easy to prepare!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 2 large flour tortillas
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup diced bell peppers (red, yellow, green)
- ½ cup thinly sliced onion
- ½ cup thinly sliced zucchini
- 1 cup fresh spinach
- 2 tsp olive oil
Instructions
- Wash and slice the bell peppers, onion, zucchini, and rinse the spinach.
- In a skillet over medium heat, add olive oil and sauté onions for about 3 minutes until softened. Add bell peppers and zucchini; cook for an additional 5 minutes until tender. Stir in spinach until wilted.
- On one tortilla, layer half the cheese, followed by sautéed veggies, then top with the remaining cheese. Fold the tortilla over.
- Return the quesadilla to the skillet; cook each side for about 3-4 minutes until golden brown and crispy.
- Let it rest briefly before cutting into wedges and serving with salsa or guacamole.
Nutrition
- Serving Size: 1 quesadilla (180g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
Keywords: - Feel free to switch out vegetables such as mushrooms or add spices like cumin for extra flavor. - Store leftovers in an airtight container in the fridge for up to three days; reheat in a skillet for best results.