These quesadillas are surprisingly satisfying. I like to pair them with soup to keep the calorie count low. You can also find the recipe on the Taste of Home web site.
At the end of the day this recipe is about roasting vegetables you like then placing them within a tortilla shell with cheese. There are endless creations of this original recipe. Instead of the potato I prefer 2 cups of cauliflower.
If you have zero ingredients then this recipe will cost about $13.47 as of April 2022.
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Recipe serves: 8
Equipment needed: 1 roasting pan and 1 sauté pan
Total time: 35 minutes
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
olive oil 17 fl oz $2.77
2 medium red potatoes $0.74
1 bulb garlic $0.48
1 onion $0.62
1 red pepper $1.38
1 bag shredded cheddar cheese $1.98
1 bag shredded mozzarella cheese $1.98
1 package whole wheat tortillas 8 inch $1.79
2 medium red potatoes
1 medium zucchini
1 medium sweet red pepper
1 small onion, chopped
2 tablespoons of olive oil
1 garlic clove
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon pepper
1 cup shredded part-skim mozzarella cheese
1 cup shredded reduced-fat cheddar cheese
8 whole wheat tortilla shells, 8 inches
- Preheat oven to 425°
- Bake vegetables for 12 minutes then stir and bake for additional 12. Check the potatoes if they are tender then remove the vegetables from the oven. If the potatoes are not tender then continue to bake and check on them in 4 minute increments.
- Lay out 2 tortillas on a clean surface and add 1/8 cup to one side and 1/3 cup vegetable mixture over the cheese then 1/8 cup of cheese over the vegetable mixture.
- Fold the tortilla to close.
- Heat a frying pan and add cooking spray. I like to cook two quesadillas at a time for 2 minutes per side. The tortilla is ready flip when the side touching the pan is brown and crispy.
This recipe can also be found in Menu 5 – Family of 4