Cheesy Vegetable Quesadilla

A quick crisp tortilla filled with melted cheese and colorful vegetables.

Golden, crispy quesadillas stuffed with melted cheese and chopped vegetables. Served hot, they make a simple, satisfying snack or light meal.

15Min

1Servings

250Cal

EasyLevel

VegetarianKid friendlySpicy 1/5vegetarianhalalkosher

#quesadilla#cheese#vegetarian#quick#pan-fried

Equipment

Knife

Cutting board

Pan

Spatula

Grater

Bowl

Ingredients

flour tortilla wrap (room temperature)

1 piece

grated cheese (grated)

25 g

sweetcorn (cooked)

30 g

red pepper (diced)

30 g

spring onions (sliced)

10 g

herbs (chopped)

2 g

seasoning (mixed)

1 g

Instructions

Prep the fillings

Grate the cheese and finely chop any optional vegetables or herbs.

5 min

Keep the filling small so the tortilla folds easily.

Assemble the quesadilla

Place the tortilla on a board, spread the fillings over one half, then fold it in half.

3 min

Do not overfill or the tortilla may split during cooking.

Cook until crisp

Cook the folded tortilla in a dry pan over low heat for 2–3 minutes per side until the cheese melts and the outside is golden brown and crisp.

6 minLow heattimer 3 min

Use low heat so the tortilla crisps before it burns.

Slice and serve

Remove from the pan, cut into wedges, and serve hot.

1 min

Let it sit for 30 seconds before cutting so the cheese settles slightly.

Storage

Fridge: 2 days

Freezer: 1 days

Reheat: Skillet over low heat for 3-4 minutes, or microwave for 45-60 seconds.

Best eaten fresh for the crispiest texture. Store wrapped in the refrigerator and reheat before serving.

Notes

• The source indicates optional extras such as sweetcorn, red pepper, spring onions, herbs, and spices.

• Cook on low heat to avoid burning the tortilla before the cheese melts.

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