Description
A quick and delicious vegetarian quesadilla filled with sautéed vegetables and melted cheese, perfect for a weeknight meal or snack.
Ingredients
Units
Scale
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
- 1 cup mushrooms, sliced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Cooking spray or additional oil for frying
Instructions
- Heat olive oil in a skillet over medium heat. Add sliced onions, bell peppers, and mushrooms. Sauté for 5-7 minutes until soft.
- Season vegetables with cumin, chili powder, salt, and pepper. Stir to combine and cook for another 1-2 minutes.
- Place a tortilla on a clean surface. Spread a mix of cheddar and Monterey Jack cheese on one half.
- Top with a portion of the sautéed vegetables, then fold the tortilla in half over the filling.
- Heat a clean skillet over medium heat and lightly grease with cooking spray or oil.
- Cook the quesadilla for 2-3 minutes on each side until golden brown and the cheese is melted.
- Repeat with remaining tortillas and filling.
- Slice quesadillas into wedges and serve hot with salsa, sour cream, or guacamole if desired.
Notes
- You can customize the vegetables based on preference or what’s in season.
- Add beans or corn for extra protein and texture.
- Use whole wheat tortillas for a healthier option.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg