Potato Veggie Quesadillas are surprisingly satisfying. I like to pair them with soup to keep the calorie count low. I originally found this recipe in my Taste of Home Healthy Cooking 2014 Annual Recipes Cookbook.
At the end of the day this recipe is about roasting vegetables you like then placing them within a tortilla shell with cheese. There are endless creations of this original recipe. Instead of the potato I prefer 2 cups of cauliflower.
Cost Per Serving $1.68 as of April 2022
If you have zero ingredients then this recipe will cost about $13.47.
If you have a fully stocked pantry this recipe will cost about $9.72
- Cost per serving reduces to $1.22.
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Stove Top
Recipe serves: 8
Equipment needed: 1 roasting pan and 1 sauté pan
Total time: 35 minutes
Equipment
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices. If you have a fully stocked there will be a savings of about $3.75.
Pantry & Spices
Total: $3.75 as of April 2022
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olive oil 17 fl oz $2.77
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oregano $0.98
Grocery
Total: $9.72 as of April 2022
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2 medium red potatoes $0.74
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1 medium zucchini $0.75
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1 bulb garlic $0.48
-
1 onion $0.62
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1 red pepper $1.38
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1 bag shredded cheddar cheese $1.98
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1 bag shredded mozzarella cheese $1.98
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1 package whole wheat tortillas 8 inch $1.79
Let's prep!
2 medium red potatoes |
1 medium zucchini |
1 medium sweet red pepper |
1 small onion, chopped |
2 tablespoons of olive oil |
1 garlic clove |
½ teaspoon salt |
½ teaspoon dried oregano |
¼ teaspoon pepper |
1 cup shredded part-skim mozzarella cheese |
1 cup shredded reduced-fat cheddar cheese |
8 whole wheat tortilla shells, 8 inches |
- Gather all of the ingredients and measuring tools
- Cut potatoes in quarters and slice to about 1/4 inch thickness then place on sheet pan
- Cut onions in half and slice to about 1/4 inch thickness then place on sheet pan
- Slice zucchini in half and in 1/4 inch slices then place on the sheet pan
- Cut red pepper in half and slice in 1/4 inch thickness then place on the sheet pan
- Mince one garlic clove then mix into the potato vegetable mixture.
- Add evenly over the vegetables:
- 2 tablespoons of olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- Mix this through the vegetables.
- Add 1 cup mozzarella and 1 cup cheddar cheese to a bowl. Mix well and refrigerate until ready to use.
Let's cook!
I prefer to cook the quesadillas in a cast iron pan because it gets the tortilla nice and crisp on both sides.
- Complete the prep from the prep tab above.
- Preheat oven to 425°
- Bake vegetables for 12 minutes then stir and bake for additional 12. Check the potatoes if they are tender then remove the vegetables from the oven. If the potatoes are not tender then continue to bake and check on them in 4 minute increments.
- Lay out 2 tortillas on a clean surface and add 1/8 cup to one side and 1/3 cup vegetable mixture over the cheese then 1/8 cup of cheese over the vegetable mixture.
- Fold the tortilla to close.
- Heat a frying pan and add cooking spray. I like to cook two quesadillas at a time for 2 minutes per side. The tortilla is ready flip when the side touching the pan is brown and crispy.
This recipe can also be found in Weekly Dinners for 4 under $100 – Menu 5
