Leftover Quesadilla

Served in Spinach Tomato Quesadillas hurrythefoodup.com

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Spinach Tomato Quesadillas. Easy to make and ready in maximum 15 minutes. It is full of vitamins K and A, B2 and B6, C, calcium and potassium. unbelievable

course Lunch, main course

cuisine Mexican, vegetarian

the time Maximum 20 minutes

calories 150 – 450 kcal

Diet without eggs

Q. Time 5 minutes

cooking time 10 minutes

total time 15 minutes

serving 2 quesadillas

calories 397kcal

the writer Hurry up The Foodup

material

2 Whole grain tortillas
1 spoon Pesto
4 oz Leftover cheese (low-fat cheese, regular-fat cheese, cream cheese, etc.)
2 the cup Leftover vegetables (cut)

instructions

Occupancy a the bread and spread a layer Pesto More than half of it. You can create your own.

2 whole grain tortillas, 1 tablespoon pesto
Add a light layer cheese slices (Mix cheddar And Mozzarella together).

4 ounces remaining cheese
add Tomatoes into slices, vegetablesAnd top it with another layer of cheese.

2 cups remaining vegetables
Fold the second half of the tortilla over and place in a pan.
Heat on medium heat for about 4 minutes. If you like, place a bowl on top of the quesadilla to flatten it nicely.
Flip and heat for another 4 minutes until the cheese melts.
stage

Comment

Make it gluten-free: Try these gluten-free tortillas Brown Rice Tortillas.
Adapted from The Garden Grazer – Thanks Caitlin!!

nutrition

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