A budget-friendly organic meal, appetizer, or snack, vegetable quesadillas can easily be your new favorite dish. Include grilled veggies drizzled with lime juice, such as chipotle peppers, eggplant, and zucchini for an excellent combination of flavors. This recipe is high in vitamin C (90% daily value), moderate in vitamin A (30% daily value), and also provides a good amount of calcium and a bit of iron.
Easy to prepare (time-conscious, as well), you can dish out four servings in 30 minutes. You will need a grill of some sort, a griddle or a frying pan.
Health Factor: Medium-High
Nutrition Facts (per serving)
Calories: 229 | Fat: 8 g (4 g saturated) | Carbohydrates: 28 g | Protein: 13 g | Cholesterol: 21 mg | Sugars: 9 g | Fiber: 4 g | Sodium: 397 mg
What You Need
- Juice of 1 lime (about 1/4 cup)
- Handful of cilantro leaves, washed and dried
- 1/4 cup olive oil
- 1 1/2 teaspoon kosher salt or sea salt
- 1/2 – 1 teaspoon chipotle powder, chiptole puree, traditional paprika, or regular paprika
- 1 clove garlic, peeled and pressed
- 1 zucchini (medium, trimmed and thinly sliced lengthwise)
- 1 red bell pepper (ends cut off, cored and seeded, cut into wide strips)
- 1 red onion (peeled, cut into 1/4 thick slices)
- 8 whole wheat or spinach tortillas
- 1/2 pound shredded cheddar or Monterey jack cheese
- Sour cream, guacamole, and salsa for serving
How to Prepare
- Preheat grill on high.
- Combine lime juice, garlic, salt, olive oil, and chipotle or paprika and stir. Places vegetables in one layer on a large, rimmed baking sheet and pour half of the mixture over them, flipping them carefully to provide an even coat.
- Turn the grill down to medium-low and roast the vegetables, flipping and adjusting the heat as needed until they are softened – about 10-12 minutes. Shift veggies to a plate and add the remaining dressing.
- Heat a large griddle or frying pan on medium-high heat, and place half of the tortillas inside. Those using a frying pan will have do one at a time. Evenly distribute the cheese over the tortillas, place the remaining tortillas on top and cook until the bottoms are crisp and golden-brown. Flip and cook until tortillas are crisp and cheese melts.
- Open the quesadillas and distribute the grilled veggies and cilantro leaves equally. Cut the vegetables if necessary to fit the tortilla, and cut the quesadillas in four. Serve with salsa or the sides of your choice.
1. Newman. Family.go.com. Smoky Veggie Quesadillas.
2. Allina Health. Grilled Vegetable Quesadillas.
3. Image: Feastie.com