High-Protein Veggie Quesadillas Ultimate
These High-Protein Veggie Quesadillas are packed with flavor and nutrients, making them a quick, healthy, and satisfying meal. They are easily customizable, allowing for endless variations to suit your taste preferences.
Equipment
- Large skillet
- Griddle
- Large bowl
- Knife
- Cutting board
- Spatula
Ingredients
- 8 large whole wheat tortillas
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1 cup sliced mushrooms
- 1 cup frozen corn kernels
- 1 cup shredded cheddar cheese
- 1 cup low-fat cottage cheese
- ½ cup salsa
- ¼ cup chopped fresh cilantro
- Jalapenos, diced optional
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the bell peppers and onion and cook until softened, about 5-7 minutes.
- Add the mushrooms and cook for another 3-5 minutes, until tender.
- In a large bowl, combine the cooked vegetables, black beans, corn, cheddar cheese, cottage cheese, salsa, and cilantro. Stir well to combine. Add jalapenos if desired.
- Lay one tortilla flat on a clean surface.
- Spread about 1/2 cup of the filling evenly over half of the tortilla.
- Fold the other half of the tortilla over the filling.
- Heat a large skillet or griddle over medium heat.
- Place the quesadilla in the skillet and cook for 3-4 minutes per side, or until golden brown and the cheese is melted.
- Remove the quesadilla from the skillet and let it cool slightly before slicing into wedges.
- Serve with sour cream, guacamole, and extra salsa, if desired.
Notes
For a vegan version, use vegan cheese alternative and vegan ricotta. Prepare the filling ahead of time and store it in the refrigerator for up to 3 days. Customize the filling with different vegetables, spices, or protein sources. Quesadillas can be stored in the refrigerator for up to 3 days.