I don’t remember ever learning how to make quesadillas. As a Texan, Tex-Mex is kinda in my DNA, and I’ve been making Tex-Mex staples, like quesadillas, for a long time. I love homemade quesadillas, and my favorite kind are vegetarian. If you don’t like eating vegetables, learn how to make this dish. I suspect you’ll have a change of heart.
This is a triple vegetable (mushroom/green bell pepper/spinach) quesadilla recipe that yields 2 servings. If you’re feeding a family of 4, just double the recipe. Before getting started, you’ll need Must-Have Taco Seasoning or another quality taco seasoning. I prefer eating quesadillas for lunch, but they make a good dinner entree too. Serve with beans and rice if using as an entree.
- cooking spray
- 2- 8 inch whole wheat tortillas
- 8 oz. mushroom, sliced
- 2 green bell peppers, sliced
- 1/2 package 8 oz. fresh spinach
- 2 tbsp. Must-Have Taco Seasoning
- 1 cup Mexican Blend cheese, shredded (divided)
- salsa & sour cream (optional)
- Put large pan on medium/high heat. Once heated, lightly spray pan with cooking spray and add mushrooms. Cook for 3 minutes, then add bell peppers. Cook until bell peppers are slightly tender (roughly 3 to 5 minutes), stirring occasionally. Add spinach. Cook until spinach wilts (less than 2 minutes). Stir in taco seasoning. Remove vegetables from pan and place in medium bowl.
- Turn burner up to high heat. Lightly spray pan with cooking spray and place 1 tortilla in center. Wait 15 seconds, then sprinkle 1/2 cup of cheese onto entire tortilla. When cheese melts, add half of vegetables onto half of tortilla. Using a spatula, fold quesadilla and press with spatula. Flip quesadilla and press with spatula. Remove quesadilla from pan, place on plate, and cut into 4 pieces.
- Repeat step 2.
- Serve with salsa and dollop of sour cream (optional).