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.
Stove Top
Recipe serves: 8
Serving size: 1 quesadilla
Total time: 35 minutes
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
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olive oil
-
oregano
Grocery
-
2 medium red potatoes
-
1 medium zucchini
-
1 bulb garlic
-
1 onion
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1 red pepper
-
1 bag shredded cheddar cheese
-
1 bag shredded mozzarella cheese
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1 package whole wheat tortillas 8 inch
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
Side Options
Soup is a great option as well!
You can make any soup vegetarian by using vegetarian broth and omitting the meat. I like to add more vegetables or grains. I like to add potatoes to the Italian sausage kale soup. You can omit the beef from the barley soup. Southwest chicken soup is great with bulgur and garbanzo beans instead of chicken.
