Garden Quesadillas
Transform your weeknight dinners with these vibrant and flavorful Garden Quesadillas, a delicious twist on a classic favorite! Packed with a medley of fresh vegetables like zucchini, red bell peppers, and spinach, these quesadillas are seasoned with a touch of ground cumin and chili powder for a tantalizing kick. Each tortilla is stuffed with gooey mozzarella cheese and a hearty vegetable filling, then toasted to golden perfection for a crispy, melty bite. Perfect for meatless meals or a quick lunch, these vegetarian quesadillas pair beautifully with tangy sour cream and zesty salsa on the side. Ready in just 25 minutes, they’re a wholesome and satisfying option for the whole family!
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Recipe Information
Ingredients
- 4 pieces Large flour tortillas
- 2 cups Shredded mozzarella cheese
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, thinly sliced
- 2 cups Baby spinach leaves
- 0.5 medium Red onion, thinly sliced
- 2 tablespoons Olive oil
- 2 tablespoons Fresh cilantro, chopped
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Chili powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cups Sour cream, for serving
- 0.5 cups Salsa, for serving
Instructions
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the diced red bell pepper, zucchini slices, and red onion to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender.
Stir in the spinach leaves, ground cumin, chili powder, salt, and black pepper. Cook for 1-2 minutes, or until the spinach has wilted. Remove the vegetable mixture from the skillet and set it aside.
Wipe the skillet clean and heat 1/2 tablespoon of olive oil over medium heat. Lay one tortilla flat in the skillet.
Sprinkle 1/2 cup of shredded mozzarella cheese evenly over half of the tortilla. Top the cheese with a generous scoop of the vegetable mixture, then sprinkle a pinch of fresh cilantro on top.
Fold the tortilla in half to enclose the filling. Press gently with a spatula to seal.
Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese has melted. Repeat with the remaining tortillas, adding more olive oil to the skillet as needed.
Slice the quesadillas into wedges and serve warm with sour cream and salsa on the side.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 4811 mg | 209% | |
| Total Carbohydrate | 143.7 g | 52% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 26.0 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2149 mg | 165% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1828 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
