Vegetable Quesadilla – 10-Minute Meal
Prep:
2 min
Cook:
8 min
Total:
10 min
Ingredients
- 1 red bell pepper, slices
-
1/2 cup artichoke hearts, drained
Note: about 4 small hearts
- 4 cups spinach
- 1 1/2 cups reduced fat mozzarella
-
2 teaspoons zaatar
Sub: dried thyme, rosemary, oregano or Italian seasoning
-
2 lower carb wheat tortillas
- I like to use Mission tortillas
Steps
Step 1
Set a nonstick skillet on medium-high heat. Once hot spray with oil then add bell peppers. Cook for about 2 – 3 minutes or until sear marks appear along the edges.
Then added artichoke hearts to saute for one minute before adding the spinach. Cook the spinach for no more than 1 minute. Set aside.
Step 2
Assemble the quesadilla.
Lay the 8″ inch tortilla on a table and on one side, add half the cheese, followed by the veggies, and then top with cheese. Fold it closed.
Step 3
Set the nonstick on medium-high heat. Once hot, spray with olive oil or add 1 teaspoon butter, then add the quesadilla.
Cook until golden brown and crispy on both sides, about 6 minutes.
