Trial and Eater

Squash, Pepper, and Spinach Quesadillas

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Featured in Mission Tastemakers
Prep Time
5
 minutes
Cook Time
10
 minutes
Makes
4
 servings
Nutrition
379
 calories
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 4

    Mission Organics Flour Tortillas
  • 1

    Tbsp Extra virgin olive oil
  • 2

    Cloves garlic, minced
  • 1

    Small white onion, chopped
  • 1

    Medium yellow squash, chopped
  • 1

    Bell pepper, chopped
  • Handful of your choice of fresh sweet or spicy peppers (optional)
  • 2

    Handfuls fresh baby spinach
  • Fresh herbs, chopped
  • 8

    oz Sharp cheddar cheese, freshly grated

INSTRUCTIONS


  • Step 1

    In a medium cast-iron or other heavy duty skillet, heat oil over medium-high heat. Add garlic and onion and cook for 1-2 minutes until onion is translucent.

  • Step 2

    Add in the chopped veggies: squash, bell pepper, and other peppers. Cook for 4-5 minutes until slightly tender but still crisp.

  • Step 3

    Remove from heat and stir in baby spinach until wilted. Add in fresh herbs now if using.

  • Step 4

    Using the same skillet (or a quesadilla maker), place one tortilla over medium heat. On one half of the tortilla add 1/4 cup of shredded cheese. Cover the cheese with 1/2 cup of the cooked veggies, and top with another 1/4 cup of cheese. Fold over tortilla and cook, flipping as necessary, until cheese is melted and tortilla is crispy.

  • Step 5

    Serve warm with salsa or guacamole.

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