Créé avec l’IA
Breakfast Veggie Quesadilla
18 min 224 kcal par portion Facile
Ingrédients
4 Portions
- whole wheat tortillas4 pieces (8-inch)
- shredded low-fat mozzarella cheese1 cup
- chopped mushrooms1 cup
- diced bell peppers1 cup
- baby spinach1 cup
- olive oil1 tablespoon
- cumin0,5 teaspoon
- chili powder0,5 teaspoon
Instructions
- 1
Heat the olive oil in a large non-stick skillet over medium heat.
- 2
Add the chopped mushrooms and diced bell peppers to the skillet. Sauté for 3-4 minutes until they begin to soften.
- 3
Add the baby spinach, cumin, and chili powder. Cook for another 1-2 minutes until the spinach is wilted and the spices are fragrant. Remove the vegetable mixture from the skillet and set aside.
- 4
Wipe the skillet clean if necessary. Place one whole wheat tortilla in the skillet over medium heat.
- 5
Sprinkle 1/4 cup of shredded low-fat mozzarella cheese evenly over half of the tortilla. Top with 1/4 of the cooked vegetable mixture.
- 6
Fold the tortilla in half to cover the filling. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
- 7
Repeat steps 4-6 with the remaining tortillas, cheese, and vegetable mixture.
- 8
Slice each quesadilla into wedges and serve warm.
