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+ servings

spring vegetable quesadillas

Servings: 6 servings
Author: Emily Caruso

Ingredients

  • 1/3 cup diced asparagus spears about 4 thin spears, rough end removed
  • 1/3 cup diced red bell pepper about 1/4 of a large pepper
  • 1/3 cup scallions sliced (about 3 scallions)
  • 1/3 cup sliced snow peas
  • 2 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 3 teaspoons olive oil divided (or neutral flavored oil)
  • 6 whole grain tortillas
  • 8 ounces Monterey Jack cheese shredded
  • Sour cream or unsweetened Greek yogurt for serving

Instructions

  • In a medium size bowl, combine the asparagus, red bell pepper, scallions, snow peas, and garlic. Sprinkle the vegetables with cumin and kosher salt; set aside.
  • Melt 1 teaspoon of coconut oil in a non stick or cast iron skillet set over medium heat. Place 1 tortilla in the skillet. Sprinkle the tortilla with 1/4 cup of cheese and 1/3 of the vegetable mixture. Top the vegetables with an additional 1/4 cup of cheese and top with a second tortilla. When the bottom tortilla is golden brown, carefully flip the quesadilla to toast the second side. When the cheese is fully melted, remove the quesadilla from the skillet and keep warm. Repeat with remaining ingredients to create 2 additional quesadillas.
  • Cut each quesadilla into quarters and serve with sour cream or unsweetened Greek yogurt.