Veggie Quesadilla

posted in: Recipes 0

This veggie quesadilla is one of my recent home runs. It uses portbello mushrooms and red peppers to create a ton of flavor. The two cheese combine for a wonderfully gooey meal that will make you forget about the chicken or steak. I hope you enjoy!

Veggie Quesadilla

Prep Time7 mins
Cook Time23 mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 531kcal
Author: SatMorning21


  • 1 Zucchini Cut in thin rounds
  • 4 Baby Portobello mushroom caps Cut into strips
  • 1 Red pepper Cut into strips
  • 1 Onion Cut into strips
  • 1 Ear Corn Corn kernels cut from the cob
  • 1 TB Butter
  • 8 Wraps
  • 1 TB Vegetable oil
  • ½ T Salt
  • 1 Cup Monterey Jack cheese
  • 1 Cup Cheddar cheese
  • 1 T Chili powder
  • ½ T Ground coriander


  • Heat large pan over medium and add oil. Warm for a couple minutes.
  • Add onions and peppers, cook for 6-8 minutes.
  • Add mushrooms and salt, cook for 6-8 minutes.
  • Add corn, butter, zucchini, chili powder and ground coriander. Cook for 6-8 minutes, then take off heat.
  • To make the quesadilla, place a wrap onto your pan or griddle and then scoop some of the veggies onto the wrap. Spread the veggies so they create a thin layer covering the entire wrap. Cover veggies with cheese and then cover with a second wrap. Cook for a total of 5 minutes (starting when you first put the wrap on the pan/griddle.)
  • Flip the quesadilla and cook for another 5 minutes. Remove from heat and cut into 6 large sections (or 8 small sections.)
  • That's it! Serve with sour cream, lettuce and guacamole to serve


Calories: 531kcal | Carbohydrates: 46g | Protein: 23g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 62mg | Sodium: 1683mg | Potassium: 766mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2270IU | Vitamin C: 50mg | Calcium: 506mg | Iron: 4mg




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