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Vegetable quesadilla wedges with mushrooms, peppers, spinach and cheese.

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
Total Time 23 minutes
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.