Veggie Quesadilla
Loaded vegetarian quesadilla — multiple sautéed vegetables, three cheeses, in crispy tortilla. Healthier than meat version.
Prep Time
18 min
Cook Time
17 min
Servings
2
Calories
268 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Tortilla1
- Cheese½ cup
- Carrot½ medium
- Bell Pepper½
- Onion½ medium
- Lettuce1 cups
- Tomato1 medium
- Mayonnaise1 ½ tbsp
- Salt½ tsp
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Tortilla1
- Cheese0.5 cup
- Carrot0.5 medium
- Bell Pepper0.5
- Onion0.5 medium
- Lettuce1 cups
- Tomato1 medium
- Mayonnaise1.5 tbsp
- Salt0.5 tsp
Instructions
- 1
Sauté 1 cup sliced mushrooms + 1 chopped bell pepper + 1 chopped onion in 1 tablespoon oil 6 min until tender. Add 2 cups spinach, wilt 1 min. Drain any liquid.
- 2
Heat large dry skillet over medium heat. Place 1 large flour tortilla in pan.
- 3
Sprinkle 1 cup shredded cheese mix (mozzarella + cheddar + Monterey Jack) over half.
- 4
Top with the sautéed vegetables, sliced jalapeños, chopped cilantro. More cheese on top.
- 5
Fold empty half over filling. Cook 3 min per side until deep golden and cheese melted.
- 6
Rest 30 sec. Cut into 3 wedges. Serve with salsa, sour cream, guacamole.
Watch how to make Veggie Quesadilla
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💡 Expert Tips
- 1.Sauté vegetables until dry.
- 2.Three cheeses for depth.
- 3.Dry pan.
- 4.Cheese both sides of fillings.
🔬 Why It Works
Veggie quesadillas succeed when vegetables are properly cooked dry (no soggy quesadilla). The combination of multiple vegetables and three cheeses creates depth that single-cheese quesadillas lack.
Frequently Asked Questions
Other vegetables?▾
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Vegan?▾
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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