Servings
Font
Back
5.0 from 6 votes

Veggie Quesadilla

Summer veggies with ooey gooey melted cheese in a golden buttery tortilla. 

Servings: 4
Course: Lunch , Dinner
Cuisine: Mexican

Ingredients

  • 1-2 Tablespoons extra-virgin olive oil (or your favorite oil)
  • 1 red pepper (chopped)
  • 1 orange pepper (chopped)
  • 1 yellow pepper (chopped)
  • 1-2 zucchini (2 small or 1 large, chopped)
  • 1-2 squash (2 small or 1 large, chopped)
  • 1/4 red onion (finely diced)
  • 1/2 teaspoon salt
  • 3 cups Pepper Jack or Monterey Jack Cheese
  • 4 flour tortillas
  • butter

Instructions

    Cup of Yum
  1. Chop vegetables into small bite-size pieces. In a large skillet, heat olive oil over medium-low heat. Add veggies and cook for 4-6 minutes, or until slightly softened. Sprinkle salt over the veggies. 
  2. Place the veggies on half of the flour tortilla. Top with shredded cheese. Fold over and brush butter all over the tortilla. 
  3. Place the quesadilla on the skillet over medium-low heat. Watch carefully to ensure the tortilla doesn't brown too quickly without the cheese melting.  Once it becomes a light golden brown color, carefully flip over.  
  4. Serve warm with guacamole, pico de gallo, avocado, or salsa.

Notes

  • * Garnish with avocado, guacamole, pico de gallo, or salsa