Veggie Quesadillas

Name: Veggie Quesadillas
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 teaspoon dried basil; 6 8-inchs flour tortillas (8 inches); 227 grams fresh mushrooms, sliced; 118 milliliters sliced green onions; 227 grams cups shredded reduced-fat Mexican cheese blend; 6 Tbsps reduced-fat sour cream; 0 teaspoons pepper; 177 milliliters salsa; 1 teaspoons salt; 2 mediums tomatoes, seeded and diced; 850 grams cans each) whole kernel corn, drained; 1 medium zucchini, sliced

Veggie Quesadillas

Veggie Quesadillas takes around 25 minutes from beginning to end. This recipe makes 6 servings with 418 calories, 20g of protein, and 15g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up basil, kernel corn, mushrooms, and a few other things to make it today. It is a budget friendly recipe for fans of Mexican food. It is a good option if you're following a lacto ovo vegetarian diet. Only a few people really liked this hor d'oeuvre.

Instructions

In a large skillet coated with cooking spray, saute the mushrooms, zucchini and onions until tender.

Ingredients you will need

Cooking Spray

Mushrooms

Zucchini

Onion

Equipment you will use

Frying Pan

Add the corn, tomatoes, basil, salt and pepper; cook 2-3 minutes longer or until heated through. Using a slotted spoon, spoon filling on half of each tortilla.

Ingredients you will need

Salt And Pepper

Tomato

Tortilla

Basil

Corn

Equipment you will use

Slotted Spoon

Sprinkle vegetable mixture with cheese and fold over tortilla. Lightly spray top of tortillas with cooking spray.

Ingredients you will need

Cooking Spray

Tortilla

Vegetable

Cheese

Bake, uncovered, at 400° for 10-12 minutes or until golden brown.

Equipment you will use

Oven

Serve with salsa and sour cream.

Ingredients you will need

Sour Cream

Salsa

Equipment

Frying Pan

Slotted Spoon

Oven

Ingredients

Servings:

1teaspoon

dried basil 68-inchs

flour tortillas (8 inches)227grams

fresh mushrooms, sliced 118milliliters

sliced green onions 227grams

cups shredded reduced-fat Mexican cheese blend 6Tbsps

reduced-fat sour cream 0teaspoons

pepper 177milliliters

salsa 1teaspoons

salt 2mediums

tomatoes, seeded and diced 850grams

cans each) whole kernel corn, drained 1medium

zucchini, sliced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Quesadilla. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Hartford Court Russian River Pinot Noir ( half-bottle) with a 4.6 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Hartford Court Russian River Pinot Noir ( half-bottle)

Aromas of black cherry, allspice, black currant and loam are followed by flavors of wild raspberries, dark berries and a crushed rock minerality. The dense entry is followed by a sweet and juicy mouth feel, supported by acidity, silky tannins and a subtle earthy finish.