Veggie Quesadilla
Crispy, cheesy, and loaded with vibrant vegetables, this veggie quesadilla recipe is the perfect quick and satisfying meal for lunch, dinner, or even a snack. Featuring a rainbow of fresh ingredients like diced bell peppers, zucchini, corn, and baby spinach, these quesadillas are seasoned with a touch of cumin and chili powder for a flavorful, smoky kick. Sandwiched between golden-brown flour tortillas, the gooey layer of melted cheddar or Monterey Jack cheese ties everything together beautifully. Ready in just 25 minutes, this easy-to-follow recipe is a vegetarian delight that's perfect for busy weeknights or casual entertaining. Serve your veggie quesadillas with salsa, guacamole, or sour cream for a vibrant, crowd-pleasing dish!
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Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 1.5 cups Shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 medium Bell pepper (red, green, or yellow), diced
- 1 small Zucchini, diced
- 0.5 medium Red onion, thinly sliced
- 0.5 cup Corn kernels (fresh, frozen, or canned, drained)
- 1 cup Baby spinach leaves
- 1 tablespoon Olive oil
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Chili powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Butter
Instructions
Prepare the vegetables: Dice the bell pepper, zucchini, and thinly slice the red onion. If using frozen corn, thaw it and pat dry.
Heat a large skillet over medium heat and add the olive oil. Once hot, sauté the onion, bell pepper, and zucchini for 3-4 minutes until softened.
Add the corn, cumin, chili powder, salt, and black pepper to the skillet. Stir and cook for another 2 minutes. Add the spinach leaves and cook for 1 more minute, until wilted. Remove the veggie mixture from the heat and set aside.
Wipe the skillet clean and return it to medium heat. Melt a small amount of butter (about 1/4 teaspoon) in the skillet to coat the surface.
Place one tortilla in the skillet and sprinkle 1/4 cup of shredded cheese evenly over one half of the tortilla. Spoon about 1/4 of the veggie mixture on top of the cheese, then sprinkle another 1/4 cup of cheese over the veggies.
Fold the tortilla in half, pressing gently. Cook for 2-3 minutes on one side until golden brown and the cheese begins to melt. Flip the quesadilla carefully and cook for an additional 2-3 minutes on the other side until crispy and the cheese has fully melted.
Remove the quesadilla from the skillet and repeat with the remaining tortillas, adding a small amount of butter to the skillet as needed.
Slice each quesadilla into wedges and serve warm with your choice of salsa, guacamole, or sour cream.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 4.7 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 380 mg | 29% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 295 mg | 6% | |
*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.
