Farmer’s Market Vegetarian Quesadillas
A fresh, vibrant twist on classic quesadillas packed with colorful veggies and reduced-fat cheese.
Ingredients
Vegetable Filling
- 0.5 cup chopped red bell pepper
- 0.5 cup chopped zucchini
- 0.5 cup chopped yellow squash
- 0.5 cup chopped red onion
- 0.5 cup chopped mushrooms
- 1 tablespoon olive oil
- Cooking spray Cooking spray For pan
Quesadilla Components
- 6 pieces 9 inch whole wheat tortillas
- 1.25 cups shredded reduced-fat sharp Cheddar cheese Can substitute with Monterey Jack or dairy-free alternative
Instructions
Cooking the Vegetables
- Heat olive oil in a large nonstick skillet over medium to medium-high heat.
- Add the red bell pepper, zucchini, yellow squash, red onion, and mushrooms.
- Sauté for about 7 minutes until tender.
- Transfer the veggies to a bowl.
Assembling and Cooking Quesadillas
- Spray the same skillet with cooking spray.
- Place one tortilla in the skillet and sprinkle 1/4 cup of shredded Cheddar cheese evenly on top.
- Layer 3/4 cup of sautéed veggies on top, then sprinkle another 1/8 cup of cheese.
- Place a second tortilla on top.
- Cook the quesadilla until golden on both sides, about 2-3 minutes per side.
- Transfer to a cutting board and cut into 8 triangles.
- Repeat with the remaining tortillas and ingredients.
Notes
Serve with fresh salsa, guacamole, or a green salad. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave until warm.