Easy Veggie Quesadillas with Melted Mozzarella and Cheddar
Servings: 2 Quesadillas
Calories: 456kcal
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Ingredients
- 4 small cherry tomatoes
- ½ onion
- ½ bell pepper, red (your fave colour)
- 1 cup (30 g) spinach
- 2 tbsp red pesto (check the notes, if you want to make your own)
- 2.5 oz (70 g) cheddar cheese
- 1 ball (125 g) low fat mozzarella (1 ball = 4.5oz = 125g)
- 2 wholegrain tortillas (check the notes, if you want to make them homemade)
Instructions
- Wash the tomatoes and pepper, peel the onions and cut them all into thin slices - the cheese too.
- Wash the spinach and let it drain in a sieve.
- Grab a tortilla and spread a layer of pesto over half of it. A tablespoon works well.
- Add a light layer of cheese on top and a quarter of the tomato, pepper and onion, followed by a few spinach leaves.
- Top it with another layer of cheese.
- Then fold the other half of the tortilla on top and place in a large frying pan (nonstick).
- Heat for 2-3 minutes. Flip and heat for another 2-3 minutes until the cheese has melted - a good indicator is a little running out the side.
- Pro Tip: place a heavy pot on top of the quesadilla so that it flattens nicely and cooks more evenly - this will also stop the insides escaping! If you don't like the thought of putting a pot directly on your quesadillas then put a plate between the two.
Nutrition
Calories: 456kcal | Carbohydrates: 33g | Protein: 26g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 68mg | Sodium: 981mg | Potassium: 330mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3195IU | Vitamin C: 53mg | Calcium: 762mg | Iron: 2mg