Veggie Quesadillas

Every once in a while I pause and make these quesadillas as a snack, side dish, or for lunch.  Each time I do, I wonder why I don’t think to make them more often.


1 tsp. olive oil
1 cup thinly sliced red pepper
1 cup thinly sliced onion
1 garlic clove, finely chopped
2 cups fresh spinach leaves
4 flour tortillas, 8 or 10 inches in diameter
1 cup monterey jack cheese


Heat oil in a medium skillet over medium high heat.  Add pepper, onion and garlic.  Cook, stirring constantly until onions begin to brown and veggies are crisp-tender.  (You can also add fresh mushrooms to the pan if you like them.)  Add spinach and cook for 1-2 minutes or until spinach is just beginning to wilt.

Spray a frying pan with non-stick spray.  Place one tortilla in pan.  Spread half of the veggie mixture onto the tortilla, then sprinkle with half of the cheese.  Place a second tortilla on top.  Cook on each side until tortilla is golden brown.  Repeat with remaining ingredients.

Cut into wedges, and serve with salsa.  Makes 4 appetizer servings.

I should note that these are thick, filling quesadillas.  They’re also very tasty!  Enjoy.

Hopeful Homemaker

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