How To Make Summer Vegetable Quesadilla
A fresh and flavorful quesadilla with seasonal vegetables and gooey melted cheese.
Serves:
Ingredients
- 4 large tortillas
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red pepper, sliced
- 1/2 red onion, sliced
- 1 cup shredded Monterey Jack cheese
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
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Preheat oven to 350°F.
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In a large skillet over medium heat, add olive oil and sauté zucchini, yellow squash, red pepper, and red onion until softened.
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Season with salt and pepper to taste.
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Lay tortillas on a flat surface and sprinkle a layer of cheese on half of each tortilla.
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Add a layer of sautéed vegetables on top of the cheese.
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Add another layer of cheese on top of the vegetables.
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Fold the tortilla in half and press down firmly.
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Heat a large skillet or griddle over medium heat.
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Place folded tortillas on the skillet and cook until cheese is melted and tortillas are golden brown.
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Flip the tortillas and cook until the other side is golden brown.
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Remove from heat and cut each quesadilla into quarters.
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Serve hot.
Nutrition
- Calories : 350kcal
- Total Fat : 18g
- Saturated Fat : 8g
- Cholesterol : 31mg
- Sodium : 476mg
- Total Carbohydrates : 32g
- Dietary Fiber : 5g
- Sugar : 5g
- Protein : 18g
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