• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Veggie Quesadillas

Category: Vegetarian, Peppers

 Ingredients List

  • 4 large whole-wheat tortillas
  • 1 cup grated, mild reduced-fat cheddar or Monterey Jack cheese; divided
  • Olive oil
  • For Filling:
  • ½ cup yellow corn kernels (feel free to use frozen)
  • One medium-sized green zucchini, sliced into half-moons
  • One red pepper, diced
  • ¼ cup mushrooms, sliced
  • ½ a medium red onion, diced
  • One green jalapeño, diced
  • ½ cup fresh, green spinach leaves
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon chili powder
  • Salt
  • Pepper
  • Optional toppings:
  • Shredded green lettuce
  • Chopped fresh tomatoes
  • Pico de gallo or salsa
  • Hot sauce
  • Non-fat, plain yogurt


1. Heat a large saucepan to medium heat, adding just enough olive oil to coat (about ½ teaspoon). Add all of the vegetables but the spinach, sautéing until just crisp. Add seasonings, adjusting salt and pepper to taste. Remove the vegetables and set aside.

2. Wipe the saucepan clean and add a small amount of olive oil (no more than 1/4 teaspoon) to coat. Add one tortilla and sprinkle with approximately 1/8 cup of grated cheese. Add half of the cooked vegetable mixture, ¼ cup of spinach leaves and top with 1/8 cup of cheese (in total, you should use about ¼ cup of cheese per quesadilla). Cook until the cheese just begins to melt and use a spatula to fold the quesadilla in half. Cook the quesadilla on both sides until golden brown. Slice into wedges and top with your choice of toppings.

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