Description
A quick and easy recipe for veggie skillet quesadillas that are perfect for lunch and sure to impress.
Ingredients
Scale
- 4 whole wheat tortillas
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1 cup mushrooms, sliced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat.
- Add bell peppers, zucchini, and mushrooms; sauté until tender.
- Sprinkle garlic powder, salt, and pepper over the veggies.
- Place a tortilla in the skillet, add a layer of cheese, then the sautéed veggies, and top with another tortilla.
- Cook until the bottom tortilla is golden brown, then flip and cook the other side until golden and the cheese is melted.
- Remove from skillet, cut into wedges, and serve hot.
Notes
- Feel free to customize with your favorite vegetables.
- Serve with salsa or guacamole for added flavor.
- Can be made ahead and reheated for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg