Vegetable Quesadillas
Vegetable Quesadillas
- July 20, 2021
- Posted by: Fitbliss
Heat oil in a large non-stick frypan over medium heat. Cook onion and capsicum for 5 minutes, add zucchini and cook for a further 4-5 minutes until tender. Stir through baby spinach, season with salt and pepper and transfer to a large bowl to cool slightly.
Wipe out frypan and return over a medium heat. Place half the tortillas on a board and sprinkle with half the cheese. Top with vegetables, remaining cheese and tortillas. Transfer one of the quesadillas to the frypan and cook for 2 minutes each side until golden and cheese has melted. Repeat with remaining quesadilla. Cut into wedges and serve with yoghurt.
Servings 2
- Amount Per Serving
- Calories 862
- % Daily Value *
- Total Fat 37.4g58%
- Saturated Fat 16.9g85%
- Total Carbohydrate 99.1g34%
- Dietary Fiber 7.5g30%
- Sugars 10.3g
- Protein 27.9g56%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat oil in a large non-stick frypan over medium heat. Cook onion and capsicum for 5 minutes, add zucchini and cook for a further 4-5 minutes until tender. Stir through baby spinach, season with salt and pepper and transfer to a large bowl to cool slightly.
Wipe out frypan and return over a medium heat. Place half the tortillas on a board and sprinkle with half the cheese. Top with vegetables, remaining cheese and tortillas. Transfer one of the quesadillas to the frypan and cook for 2 minutes each side until golden and cheese has melted. Repeat with remaining quesadilla. Cut into wedges and serve with yoghurt.
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Heat oil in a large non-stick frypan over medium heat. Cook onion and capsicum for 5 minutes, add zucchini and cook for a further 4-5 minutes until tender. Stir through baby spinach, season with salt and pepper and transfer to a large bowl to cool slightly.
Wipe out frypan and return over a medium heat. Place half the tortillas on a board and sprinkle with half the cheese. Top with vegetables, remaining cheese and tortillas. Transfer one of the quesadillas to the frypan and cook for 2 minutes each side until golden and cheese has melted. Repeat with remaining quesadilla. Cut into wedges and serve with yoghurt.
Servings 2
- Amount Per Serving
- Calories 862
- % Daily Value *
- Total Fat 37.4g58%
- Saturated Fat 16.9g85%
- Total Carbohydrate 99.1g34%
- Dietary Fiber 7.5g30%
- Sugars 10.3g
- Protein 27.9g56%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat oil in a large non-stick frypan over medium heat. Cook onion and capsicum for 5 minutes, add zucchini and cook for a further 4-5 minutes until tender. Stir through baby spinach, season with salt and pepper and transfer to a large bowl to cool slightly.
Wipe out frypan and return over a medium heat. Place half the tortillas on a board and sprinkle with half the cheese. Top with vegetables, remaining cheese and tortillas. Transfer one of the quesadillas to the frypan and cook for 2 minutes each side until golden and cheese has melted. Repeat with remaining quesadilla. Cut into wedges and serve with yoghurt.