Veggie and Cheese Quesadilla Recipe
This is one of the healthiest and best quesadilla recipes I make for my kids, because it is jam-packed with vegetables. The secret to getting the kids to love these veggie quesadillas? I chop the vegetables finely. I don't hide the vegetables, but somehow, veggies are less intimidating when they're smaller. It's also essential to season your vegetables well. Salt brings out the flavor of all foods, especially vegetables that could otherwise be too bland.Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 8 flour tortillas
- 2 Tbsp. butter, softened
- 2 Tbsp. olive oil
- 1/4 cup finely-chopped onion
- 1 clove garlic, finely chopped
- 3/4 cup finely-chopped zucchini
- 1/2 cup finely-chopped red bell pepper
- 1 tsp. kosher salt
- 1/2 tsp. freshly-ground black pepper
- 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack)
Preparation:
- Preheat oven to 350 degrees F.
- Spread butter on one side of each tortilla. Set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add onions and garlic. Cook, stirring frequently, 1-2 minutes.
- Add zucchini, red pepper, salt and pepper. Saute until vegetables are tender.
- Spray a baking sheet with cooking spray. Lay 4 tortillas on the baking sheet, butter side down.
- Sprinkle 1/4 cup of the cheese over each tortilla.
- Divide the vegetable mixture among the 4 tortillas.
- Top with remaining cheese, then the remaining tortillas, butter side up.
- Bake 7-9 minutes until cheese melts and tortillas turn golden brown.
- Cut into wedges to serve.
Makes 4 servings.
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