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Veggie Quesadillas

Veggie Quesadillas

"Just slip a few vegetables into the mixture, and quesadillas become a well-rounded meal! These Mexican sandwiches are great for both lunch and dinner."
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30 m servings 327 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 17.9 g
  • 27%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 508 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. HEAT vegetable oil in large skillet over medium-high heat. Add mushrooms, bell pepper and garlic; cook, stirring constantly, for 1 to 2 minutes. Add spinach; cook just until spinach is wilted.
  2. SPREAD half of mixture onto one tortilla; sprinkle with half of cheese. Place second tortilla evenly over mixture. Melt margarine in large skillet over medium-high heat. Place quesadilla in skillet; cook for 1 to 2 minutes on each side or until golden brown and cheese is melted. Repeat with remaining ingredients. Top with salsa.

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Read all reviews 2
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These were fabulous! I added onion and used olive oil instead of vegetable oil. My husband didn't think these were going to be sufficient for a meal, but we were stuffed after one! I topped them...

Mmmmmm, so quick, simple and DELICIOUS! We added some corn as well. Will definitely do again. Great way to use up veggies too! I'm looking forward to experimenting with different ones.

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