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–+ servings

Roasted Veggie Quesadillas

Cheese + vegetables = snack on the go!
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Course: Appetizer, Snack
Cuisine: Multi-Cuisine
Keyword: Easy
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: 858kcal

Ingredients

  • 6 12 in flour tortillas
  • 3 C shredded cheese any variations such as Monterey Jack, Colby, Cheddar, Mozzarella, Chihuahua, Oaxaca, etc

Any Seasonal Vegetable Filling:

  • 1 bunch chard, any
  • 1 bunch kale, any
  • 1 bunch spinach,
  • 2 -3 onions, julienned
  • 12 oz mushrooms, any
  • 1 red bell, or orange or yellow pepper
  • any other preferred vegetable in season

Instructions

  • Wash leafy greens and peppers. Remove the thick stems of the chard and evenly chop it. Same with the kale. Julienne onion.
  • In a saute pan over medium heat, add olive oil. Once hot, toss in the onion, chard, and kale with a pinch of salt. Cook until the leafy greens are slightly wilted. Remove from heat.
  • On an open flame, roast peppers, mushrooms and garlic. Set aside in a bowl to cool off.
  • Start heating up a flat pan for your flour tortillas.
  • Now that the roasted vegetables are cooled off, julienne the peppers and thinly slice the mushrooms. Add it into the sauteed leafy greens, season with salt and pepper, and mix.
  • Start toasting a single side of your flour tortilla. Add a thin layer of cheese. Add a layer of vegetables on half-side of your tortilla. Fold.
  • Flip until both sides are crispy and cheese is melted. Pull out from the pan and cut them into 3 - 5 pieces, depending on your portions. Serve!

Nutrition

Calories: 858kcal | Carbohydrates: 101g | Protein: 41g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 66mg | Sodium: 2036mg | Potassium: 1523mg | Fiber: 12g | Sugar: 13g | Vitamin A: 17304IU | Vitamin C: 119mg | Calcium: 890mg | Iron: 11mg