Grilled vegetable quesadillas are the perfect vegetarian dish to make your next dinner a fiesta. Serve them alongside your favorite salsa, guacamole or low-fat sour cream and enjoy!
Before You Cook
- Take a minute to read through the recipe before you start.
- Wash all fresh produce and work surfaces.
- Wash your hands at the beginning and throughout the cooking process.
- Children should ask for permission before using appliances and sharp knives.
Ingredients
- Nonstick cooking spray
- 1 medium zucchini diced
- 1 cup diced broccoli
- 1 green pepper diced
- 1 medium onion minced
- 1 carrot peeled and grated
- 16 (6-inch) flour tortillas
- 12 ounces cheese, shredded (3 cups)
- Salsa (optional)
Directions
- Spray large skillet with cooking spray.
- Add zucchini, broccoli, green pepper,onion and carrots. Cook over medium heat for 4 to 5 minutes stirring frequently. Remove from skillet and put on clean plate.
- Spray skillet with cooking spray and place 1 tortilla in the skillet. Top with 1/2 cup vegetables and 1/3 cup of cheese.Top with second tortilla and cook on medium low heat for 2 to 3 minutes until cheese melts and tortilla starts to brown.
- Flip quesadilla and cook for another 2 to 3 minutes or until tortilla browns. Repeat this process to make additional quesadillas.
- Cut each quesadilla in half or quarters,and serve with salsa and/or other toppings.
- Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Makes 8 servings.