Trial And Eater
Squash, Pepper, and Spinach Quesadillas
Featured In
Tortilla Tribe
Organic Flour Tortillas
Learn More
Prep Time
5
minutes
Cook Time
10
minutes
Makes
4
servings
Nutrition
379
calories
Featured Product
Organic Flour Tortillas
Learn MoreIngredients
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.
Follow Us