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Easy Cheesy Vegetable QuesadillasEasy Cheesy Vegetable Quesadillas
Easy Cheesy Vegetable Quesadillas
Easy Cheesy Vegetable Quesadillas
Keep flour tortillas on hand so you can prepare quesadillas anytime. Fill with your favorite vegetables and shredded cheese and you will have an appetizer or light meal.
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Recipe - Gourmet Garage Corporate
EasyCheesyVegetableQuesadillas.jpg
Easy Cheesy Vegetable Quesadillas
Prep Time15 Minutes
Servings12
Cook Time15 Minutes
Calories173
Ingredients
1 Tbs plus 2 teaspoons olive oil, divided
1 large red bell pepper, cut into thin strips
1 large onion, thinly sliced
1 small zucchini, coarsely chopped
1 cup sliced mushrooms
1 Tbs McCormick® Perfect Pinch® Vegetable Seasoning
8 flour tortillas (8-inch)
1 1/2 cups shredded Monterey Jack or Mexican blend cheese
Directions

1. Preheat oven to 350°F. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add bell pepper, onion and zucchini; cook and stir 4 minutes or until tender-crisp. Add mushrooms and Seasoning; cook and stir 2 minutes longer.

 

2. Place 4 of the tortillas on ungreased baking sheet. Spread 1/4 of the vegetable mixture and cheese evenly on each tortilla. Top with remaining tortillas. Lightly brush with remaining 2 teaspoons oil. Sprinkle lightly with additional Seasoning, if desired.

 

3. Bake 10 minutes or just until cheese is melted. Cut into wedges. Serve warm.

 

Nutritional Information
  • 9 g Total Fat
  • 13 mg Cholesterol
  • 416 mg Sodium
  • 17 g Carbohydrates
  • 1 g Fiber
  • 6 g Protein
15 minutes
Prep Time
15 minutes
Cook Time
12
Servings
173
Calories

Shop Ingredients

Makes 12 servings
1 Tbs plus 2 teaspoons olive oil, divided
Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz
Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz
$8.99$1.80/oz
1 large red bell pepper, cut into thin strips
Red Peppers, 1 ct, 8 oz
Red Peppers, 1 ct, 8 oz
$2.50 avg/ea$0.31/oz
1 large onion, thinly sliced
Spanish Onion, 1 ct, 20 oz
Spanish Onion, 1 ct, 20 oz
$2.49 avg/ea$1.99/lb
1 small zucchini, coarsely chopped
Delicata Squash, 12 oz
Delicata Squash, 12 oz
$1.87 avg/ea$0.16/oz
1 cup sliced mushrooms
Wholesome Pantry Organic Fresh Baby Bella Mushrooms, 8 oz
Wholesome Pantry Organic Fresh Baby Bella Mushrooms, 8 oz
$4.99$0.62/oz
1 Tbs McCormick® Perfect Pinch® Vegetable Seasoning
Morton N Bassett Organic Whole Bell Pepper, 2 oz
Morton N Bassett Organic Whole Bell Pepper, 2 oz
$12.99$6.50/oz
8 flour tortillas (8-inch)
Mission Pepito Style Burrito Flour Tortillas, 8 count, 16 oz
Mission Pepito Style Burrito Flour Tortillas, 8 count, 16 oz
$3.99$0.25/oz
1 1/2 cups shredded Monterey Jack or Mexican blend cheese
Not Available

Nutritional Information

  • 9 g Total Fat
  • 13 mg Cholesterol
  • 416 mg Sodium
  • 17 g Carbohydrates
  • 1 g Fiber
  • 6 g Protein

Directions

1. Preheat oven to 350°F. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add bell pepper, onion and zucchini; cook and stir 4 minutes or until tender-crisp. Add mushrooms and Seasoning; cook and stir 2 minutes longer.

 

2. Place 4 of the tortillas on ungreased baking sheet. Spread 1/4 of the vegetable mixture and cheese evenly on each tortilla. Top with remaining tortillas. Lightly brush with remaining 2 teaspoons oil. Sprinkle lightly with additional Seasoning, if desired.

 

3. Bake 10 minutes or just until cheese is melted. Cut into wedges. Serve warm.