Description
These mini veggie quesadillas are a deliciously nutritious treat for kids after school. Bursting with colorful vegetables and gooey cheese, they come together in just 20 minutes, making them an ideal option for busy afternoons. Customizable to your pantry staples, these fun quesadillas can be served warm with salsa or guacamole for an extra flavor boost that will satisfy your little ones' cravings.
Ingredients
Scale
- 4 whole wheat tortillas
- 1 cup shredded cheese (mix of cheddar and mozzarella)
- 1/2 cup bell peppers, chopped (red and yellow)
- 1/2 cup zucchini, grated
- 1 cup fresh spinach
- 2 tsp olive oil
Instructions
- Preheat a non-stick skillet over medium heat.
- In a bowl, combine bell peppers, zucchini, and spinach.
- Lay one tortilla flat; sprinkle half with cheese, layer the veggie mix on top, and add more cheese before folding.
- Add olive oil to the skillet; place the folded quesadilla in the pan.
- Cook for about 3 minutes until golden brown; flip and cook for another 3 minutes until crispy and cheese is melted.
- Slice into wedges and serve warm with salsa or guacamole.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (90g)
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Keywords: - For added protein, include black beans or grilled chicken in the filling. - Try different cheeses like pepper jack for spice or feta for a Mediterranean twist. - Store leftovers in an airtight container in the fridge for up to three days; reheat on a skillet or microwave.