Spicy Vegetable Quesadillas
Savor the bold flavors of sautéed onions, bell peppers, and mushrooms, wrapped inside warm tortillas with melted cheese and a side of fresh tomato salsa.
- Prep
- 15 min
- Cook
- 15 min
- Total Time
- 30 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- mexican
Ingredients
- 1lbchicken breast, diced
- 1mediumpotato, diced
- 1mediumcarrot, diced
- 1smallwhite onion, diced
- 1mediumred bell pepper, diced
- 1mediumgreen bell pepper, diced
- 1mediumorange bell pepper, diced
- 1mediumyellow bell pepper, diced
- 8spearsasparagus, chopped
- 1cupcabbage, shredded
- 8mediumshiitake mushrooms, sliced
- 1packageenoki mushrooms, trimmed
- 3clovesgarlic, minced
- 2cupsspinach, chopped
- 1/4cupolives, sliced
- 1egg, beaten
- 2mediumtomato, diced
- 2tbsptomato paste
- 8mediumtortilla
- 1/2tspblack pepper
- 1/2cuppepperoni, diced
- 1cupcorn, frozen, thawed
- 1cupcauliflower, florets
Step-by-Step
- 1
In a large skillet, sauté the diced chicken over medium-high heat until cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
7mmedium-high heat - 2
In the same skillet, add the diced onions, bell peppers, and mushrooms. Sauté until the vegetables are tender and lightly browned, about 8-10 minutes.
10mmedium heat - 3
Add the minced garlic, chopped asparagus, shredded cabbage, and spinach to the skillet. Sauté for an additional 3-5 minutes until the spinach is wilted and the vegetables are fully cooked.
5mmedium heat - 4
In a small bowl, combine the diced tomatoes, tomato paste, and black pepper. Mix well to create the tomato salsa.
3m - 5
Place a tortilla on a clean work surface. Spread a portion of the sautéed vegetable mixture onto one half of the tortilla, then fold the other half over to create a half-moon shape. Repeat with the remaining tortillas and vegetable mixture.
10m - 6
In a large skillet over medium heat, cook the quesadillas for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted.
6mmedium heat