Nut-free Veggie Quesadilla
This Nut-Free Veggie Quesadilla is a delicious and easy-to-make recipe that's perfect for a quick lunch or dinner. Packed with colorful vegetables and gooey cheese, it's a crowd-pleaser for both kids and adults.
Ingredients
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the sliced bell peppers, onion, and mushrooms to the skillet. Cook for 5-7 minutes, or until the vegetables are tender.
- Remove the vegetables from the skillet and set aside.
- Wipe the skillet clean and return it to the heat. Add the remaining olive oil.
- Place a tortilla in the skillet and sprinkle half of the shredded cheese over one half of the tortilla.
- Layer the cooked vegetables and baby spinach over the cheese.
- Sprinkle the remaining cheese over the vegetables and fold the tortilla in half.
- Cook for 2-3 minutes on each side, or until the tortilla is golden and the cheese is melted.
- Repeat with the remaining tortillas and filling.
- Slice the quesadillas into wedges and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 10 minutes
- Total time:
- 20 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300
- Carbohydrates
- 35g
- Protein
- 15g
- Fat
- 12g
Supplies
Large skillet Spatula Cutting board Sharp knife
Tools
Stove
Serving suggestions
Serve the Nut-Free Veggie Quesadilla with a side of salsa, guacamole, and sour cream for dipping.
Tips & tricks
For a crispy quesadilla, brush the tortillas with a little olive oil before cooking.
Cost
$10