Description
A delicious and easy recipe for mini veggie quesadilla packed with fresh vegetables and melted cheese that you’ll love making at home.
Ingredients
Scale
- 4 pieces whole wheat tortillas
- 1 cup shredded cheese mix
- 1/2 cup chopped bell peppers
- 1/2 cup grated zucchini
- 1 cup fresh spinach
- 2 tsp olive oil
Instructions
- Step 1: Prep – Preheat non-stick skillet over medium heat. This ensures even cooking temperature.
- Step 2: Mix Vegetables – Combine chopped bell peppers, grated zucchini, and fresh spinach in a bowl.
- Step 3: Assemble – Lay tortilla flat, sprinkle half with cheese, add veggie mixture, top with more cheese, then fold.
- Step 4: Cook First Side – Add olive oil to skillet, place quesadilla in pan, cook 3 minutes until golden brown.
- Step 5: Flip and Finish – Carefully flip quesadilla, cook another 3 minutes until crispy and cheese melts completely.
- Step 6: Serve – Remove from heat, slice into wedges, serve immediately with salsa or guacamole.
Notes
- Pat grated zucchini with paper towels to remove excess moisture before adding to prevent soggy quesadillas
- Use medium heat throughout cooking to ensure vegetables cook properly without burning the tortilla exterior
- Don’t overfill quesadillas as this makes flipping difficult and can cause filling to spill out during cooking
- Let quesadillas rest for 1-2 minutes after cooking before slicing to allow cheese to set slightly
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving (2-3 wedges)
- Calories: 185 calories
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
Keywords: mini veggie quesadilla, vegetarian recipe, healthy quesadilla, easy dinner, quick meal, veggie-packed