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Easy Veggie Quesadillas with Melted Mozzarella and Cheddar
Easy Veggie Quesadillas with a Melted Mozzarella and Cheddar Combo. A few clever steps and you’ll be chowing down on gooey, crispy quesadillas in no time!
Servings 4 Quesadillas
- 8 small cherry tomatoes
- 1 onion
- ½ bell pepper, red (your fave colour)
- 2 cups spinach
- 4 tbsp red pesto (check the notes, if you want to make your own)
- 1 cup cheddar cheese
- 2 cups mozzarella
- 4 whole grain tortillas (check the notes, if you want to make them homemade)
- sliced chillies for a kick!
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.
Want to make your own awesome red pesto? Click here for our easy recipe!
And for homemade whole grain tortillas click here.
IF YOU LIKED THIS RECIPE: we have more quesadillas and more pesto! See what you think of both...we love ‘em!
Serving: 337g | Calories: 381kcal | Carbohydrates: 32g | Protein: 18g | Fat: 20g | Saturated Fat: 8.7g | Cholesterol: 38mg | Sodium: 722mg | Potassium: 471mg | Fiber: 6.7g | Sugar: 6.7g | Vitamin A: 3150IU | Vitamin C: 61.1mg | Calcium: 270mg | Iron: 2.9mg