Quick Veggie Quesadillas

Quick veggie quesadillas pair mushrooms, red bell pepper, and spinach with Monterey Jack cheese between flour tortillas. The filled tortillas brown in a skillet, then are cut into wedges and served with salsa and light sour cream.

This recipe makes four servings in 23 minutes, including 10 minutes of preparation. Four tortillas make two quesadillas, with the vegetables and cheese divided between them.

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Before you start

Mince the garlic, slice the mushrooms, cut the red pepper into strips, and tear the spinach leaves. Have a medium bowl ready for the cooked vegetables.

Use the same large skillet to cook the vegetables and brown the filled tortillas.

Ingredient notes

• Vegetables: Cook the garlic, mushrooms, and red pepper first, then add the spinach and cook just until it wilts.
• Flour tortillas: Use four soft taco-size tortillas to make two filled quesadillas.
• Monterey Jack: Divide the shredded cheese between the two quesadillas, using 1/4 cup for each.
• Margarine or butter: Use two teaspoons in total, divided between the two quesadillas.

Quick Veggie Quesadillas recipe

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Quick Veggie Quesadillas

Skillet quesadillas filled with mushrooms, red bell pepper, spinach, and Monterey Jack, served with salsa and light sour cream.

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Prep Time 10 minutes mins

Total Time 23 minutes mins

Servings: 4

Course: Main Course

Ingredients Method

Ingredients

  

• 1 teaspoon vegetable oil
• 1 -2 clove garlic, minced
• 1 cup sliced fresh mushrooms
• 1 cup red bell peppers, cut into strips
• 2 cups fresh spinach leaves, torn
• 4 soft taco-size flour tortillas ( regular or 98% fat free)
• 1/2 cup monterey jack cheese, shredded
• 2 teaspoons margarine or 2 teaspoons butter
• salsa
• light sour cream or fat free sour cream

Method

 

1. Heat the oil in a large skillet over medium-high heat.
2. Add the garlic, mushrooms and bell pepper.
3. Saute for 2-3 minutes.
4. Add the spinach and cook, stirring often, for 1-2 minutes or until the spinach is just wilted.
5. Spoon the vegetable mixture into a medium bowl.
6. Melt 1 t. of margarine or butter in the same skillet over medium high heat.
7. Add 1 tortilla; top with 1/2 vegetable mixture, 1/4 cup cheese and another tortilla.
8. Cook 1-2 minutes on each side, until lightly browned.
9. Repeat with the second quesadilla.
10. Cut into wedges and serve with salsa and light sour cream.

Tips for success

Transfer the cooked vegetables to a bowl before assembling the quesadillas in the skillet.

Use half of the vegetable mixture and 1/4 cup cheese in the first quesadilla, then repeat for the second.

Brown each side lightly before cutting the quesadillas into wedges.

What to serve with it

Serve the wedges with salsa and light sour cream.

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