Description
These Farmer’s Market Vegetarian Quesadillas are packed with fresh, colorful vegetables and gooey melted cheese, making them a perfect quick and healthy meal. Ready in just 30 minutes, this easy quesadilla recipe is ideal for busy weeknights or a delicious appetizer.
Ingredients
- ½ cup chopped red bell pepper
- ½ cup chopped zucchini
- ½ cup chopped yellow squash
- ½ cup chopped red onion
- ½ cup chopped mushrooms
- 1 tablespoon olive oil
- Cooking spray
- 6 (9-inch) whole wheat tortillas
- 1 ¼ cups shredded reduced-fat sharp Cheddar cheese
Instructions
- Heat olive oil in a skillet over medium-high heat. Add red bell pepper, zucchini, yellow squash, red onion, and mushrooms. Cook for about 7 minutes until tender.
- Transfer the cooked vegetables to a bowl.
- Lightly coat the skillet with cooking spray and place one tortilla in the pan. Sprinkle half with shredded cheese, then add a portion of the cooked vegetables. Top with more cheese and place a second tortilla on top.
- Cook for 2-3 minutes per side, or until golden brown and crispy.
- Remove from the skillet, cut into 8 triangles, and serve warm.
Notes
- Variations: Add jalapeños, black olives, or swap out the cheese for a vegan alternative.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a skillet for a crispy texture or microwave for 1-2 minutes.
- Make it Gluten-Free: Use gluten-free tortillas.
- Add Protein: Include black beans, grilled chicken, or tofu.
- Spice It Up: Add chili peppers or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican-Inspired
