Leftover Quesadilla
- Updated on Apr 10, 2023
Leftover Quesadilla
Spinach Tomato Quesadillas. Easy to make and ready in 15 minutes max. It’s packed full of vitamins K and A, B2 and B6, C, calcium and potassium. Incredible.
Servings:2 quesadillas
Calories:397kcal
Ingredients
- 2 wholegrain tortillas
- 1 tbsp pesto
- 4 oz leftover cheese (low-fat cheeses, regular fat cheese, cream cheeses, etc.)
- 2 cup leftover vegetables (sliced)
Instructions
- Grab a tortilla and spread a layer of pesto over half of it. You can make your own too.2 wholegrain tortillas, 1 tbsp pesto
- Add a light layer of cheese slices (mixing the cheddar and mozzarella together).4 oz leftover cheese
- Add the tomato in slices, spinach, and top it with another layer of cheese.2 cup leftover vegetables
- Fold the second half of the tortilla on top and place in a pan.
- Heat on medium for about 4 minutes. If you want, place a pot on top of the quesadilla so that it flattens nicely.
- Flip and heat for another 4 minutes until the cheese has melted.
- Munch.
NOTES
MAKE IT GLUTEN FREE: Use gluten-free tortillas, like these brown rice tortillas.
Adapted from The Garden Grazer – Thanks Kaitlin!!
Adapted from The Garden Grazer – Thanks Kaitlin!!
Nutrition
Nutrition Facts
Leftover Quesadilla
Amount per Serving
Calories
397
% Daily Value*
Fat
21
g
32
%
Saturated Fat
12
g
75
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
57
mg
19
%
Sodium
757
mg
33
%
Potassium
331
mg
9
%
Carbohydrates
31
g
10
%
Fiber
6
g
25
%
Sugar
4
g
4
%
Protein
20
g
40
%
Vitamin A
1286
IU
26
%
Vitamin C
81
mg
98
%
Calcium
537
mg
54
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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