This cheese and vegetable quesadilla recipe is loaded with veggies and delicious cheese.Vegetable Quesadillas are an easy, healthy, and delicious vegetarian lunch or dinner. Loaded with fresh peppers, onions, zucchinis, squash, then filled with a blend of melted mozzarella cheese. Enjoy this quesadilla as a vegetarian main dish.
Total Time:
30 mins
Serves:
4
1 tsp salt
2 tsp baking powder
1 tbsp coconut oil(or oil for your choice)
1 1/2 cup water
2 small summer squash,chopped into small pieces
1 red, orange or yellow bell pepper, chopped into small pieces
1 small onion, chopped
1 tsp garlic powder
2 tablespoons olive oil
Kosher salt & freshly ground pepper
1 tsp cayenne pepper
1 tsp Italian seasonings
1 1/2 cups freshly grated mozzarella cheese, divided(Vegans can use diary free)
1 1/2 cups freshly grated cheddar cheese, divided(optional)
oil for the pan
Mix in the coconut oil and add the water , mix until the dough comes together; place on a lightly floured surface and knead a few minutes until its smooth and elastic.Set aside dough for 30mins..
2. Meanwhile prepare stuffing by Heating 1 tablespoon of the oil in large skillet on medium-high heat. Add onion ,Garlic powder and fry until raw smell goes off.
3. Add bell pepper,squash and zucchini; cook and stir 4 minutes or until tender-crisp.
Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Lightly brush oil on both side of tortillas
5.Spread 3 tsp of the vegetable mixture and cheese evenly on half of tortilla and fold it.
Cook until crispy golden brown on both side and cheese is melted. Transfer to plate and cut it into half(Repeat this for all other tortillas)
Total Time:
30 mins
Serves:
4
INGREDIENTS:
For Tortillas:
4 cups whole wheat flour(or flour of your choice)1 tsp salt
2 tsp baking powder
1 tbsp coconut oil(or oil for your choice)
1 1/2 cup water
For stuffing:
1 small zucchini, chopped into small pieces2 small summer squash,chopped into small pieces
1 red, orange or yellow bell pepper, chopped into small pieces
1 small onion, chopped
1 tsp garlic powder
2 tablespoons olive oil
Kosher salt & freshly ground pepper
1 tsp cayenne pepper
1 tsp Italian seasonings
1 1/2 cups freshly grated mozzarella cheese, divided(Vegans can use diary free)
1 1/2 cups freshly grated cheddar cheese, divided(optional)
oil for the pan
METHOD:
1. Whisk the flour, salt, and baking powder together in a mixing bowl.Mix in the coconut oil and add the water , mix until the dough comes together; place on a lightly floured surface and knead a few minutes until its smooth and elastic.Set aside dough for 30mins..
2. Meanwhile prepare stuffing by Heating 1 tablespoon of the oil in large skillet on medium-high heat. Add onion ,Garlic powder and fry until raw smell goes off.
3. Add bell pepper,squash and zucchini; cook and stir 4 minutes or until tender-crisp.
Add Italian Seasoning,salt, cayenne pepper ;cook and stir 2 minutes longer.
4. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla.Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Lightly brush oil on both side of tortillas
5.Spread 3 tsp of the vegetable mixture and cheese evenly on half of tortilla and fold it.
Cook until crispy golden brown on both side and cheese is melted. Transfer to plate and cut it into half(Repeat this for all other tortillas)
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