Back To School Snacks
These Cheesy Veggie Quesadillas are perfect back-to-school snacks that are quick to prepare and packed with flavor. They can be customized with your favorite vegetables and cheese, making them a nutritious option for kids and adults alike.
Equipment
- 1 Non-stick skillet
- 1 Spatula
- 1 Cutting board
- 1 Knife
- 1 Grater optional
Ingredients
- 4 pieces flour tortillas 10-inch size.
- 2 cups shredded cheese Cheddar or mozzarella.
- 1 cup bell peppers Diced.
- 1 cup spinach Chopped.
- 1 cup mushrooms Sliced.
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
- optional salsa or sour cream For serving.
Instructions
- Heat olive oil in a non-stick skillet over medium heat. Add the diced bell peppers, chopped spinach, and sliced mushrooms. Sauté for 3-5 minutes until the vegetables are tender. Season with garlic powder, onion powder, salt, and pepper. Remove from heat and set aside.
- Preheat another non-stick skillet over medium heat. Lay one tortilla in the skillet and sprinkle half of the shredded cheese evenly over the tortilla.
- Spread half of the sautéed vegetable mixture over the cheese, then top with more shredded cheese. Place another tortilla on top of the filling.
- Cook for about 3-4 minutes, or until the bottom tortilla is golden brown and the cheese begins to melt. Carefully flip the quesadilla using a spatula and cook for an additional 3-4 minutes on the other side.
- Remove from the skillet and let it cool slightly before cutting into wedges. Repeat with the remaining tortillas and filling.
- Serve warm with salsa or sour cream if desired.
Notes
Feel free to customize the filling with other vegetables like zucchini or corn.
These quesadillas can be made ahead of time and reheated in the skillet or microwave for a quick snack.
They are also a great option for lunchboxes, as they can be eaten warm or at room temperature.