Ingredients
- Large tortillas (whole wheat or corn)
- Assorted vegetables (bell peppers, zucchini, onions, mushrooms, corn)
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Olive oil
- Salt and pepper to taste
- Optional: Black beans, salsa, sour cream, avocado
Instructions
- Prepare the vegetables by washing and slicing them into thin, even pieces. Toss with olive oil, salt, and pepper.
- Grill the seasoned vegetables over medium-high heat for about 5-7 minutes until tender and slightly charred.
- Assemble the quesadilla by placing a tortilla flat, adding cheese, grilled vegetables, and an optional layer of black beans, then folding the tortilla.
- Cook the quesadilla in a lightly oiled skillet over medium heat for 3-4 minutes on each side until golden brown and gooey. Let cool slightly before slicing.
Notes
- Use fresh, seasonal vegetables for the best flavor.
- Don’t overcrowd the skillet; grill veggies in batches if necessary.
- Opt for a cheese that melts well for a gooey quesadilla.
- Brush the outside of the tortilla with olive oil for extra crispiness.
- Serve with toppings like salsa, sour cream, or avocado.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg