Summer Veggie Quesadillas Recipe

Name: Summer Veggie Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil, divided; 1 (8-ounce) package sliced mushrooms, chopped; 1/2 cup finely chopped red onion (about 1 small); 1 cup diced zucchini (about 1 medium); 1 cup diced yellow squash (about 1 medium); 2 tablespoons 40%-less-sodium taco seasoning; 2 garlic cloves, minced; 8 (7-inch) flour tortillas; Cooking spray; 1 (8-ounce) package preshredded reduced-fat Colby-Jack cheese; 1 cup green salsa; 1/2 cup reduced-fat sour cream

Servings: persons

2 teaspoons olive oil, divided
1 (8-ounce) package sliced mushrooms, chopped
1/2 cup finely chopped red onion (about 1 small)
1 cup diced zucchini (about 1 medium)
1 cup diced yellow squash (about 1 medium)
2 tablespoons 40%-less-sodium taco seasoning
2 garlic cloves, minced
8 (7-inch) flour tortillas
Cooking spray
1 (8-ounce) package preshredded reduced-fat Colby-Jack cheese
1 cup green salsa
1/2 cup reduced-fat sour cream

1
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and onion; saute 5 minutes or until tender. Spoon into a large bowl; set aside. Heat remaining 1 teaspoon oil in pan. Add zucchini and squash; saute 4 minutes or until tender. Add taco seasoning and garlic; cook 1 minute. Add to mushroom mixture in bowl; toss well. Wipe clean with a paper towel.
2
. Coat 1 side of a tortilla with cooking spray. Place tortilla, coated side down, in pan; top with 2 tablespoons cheese, 1/4 cup vegetable mixture, and an additional 2 tablespoons cheese. Fold tortilla in half; cook 3 minutes or until lightly browned. Turn quesadilla over; cook 1 minute or until lightly browned, pressing down on quesadilla with a spatula to flatten as it cooks. Remove from pan; keep warm. Repeat procedure with remaining tortillas, cheese, and vegetable mixture. Serve quesadillas immediately with salsa and sour cream.

1011

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons olive oil, divided, 1 (8-ounce) package sliced mushrooms, chopped, 1/2 cup finely chopped red onion (about 1 small), 1 cup diced zucchini (about 1 medium), and more.

Yes, Summer Veggie Quesadillas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Veggie Quesadillas

How did you like this recipe?

Frequently Asked Questions