Description
A delicious savory quesadilla filled with fresh vegetables and blueberries, perfect for a light lunch or snack.
Ingredients
Scale
- 1 cup fresh blueberries (washed)
- 1 cup bell pepper (diced)
- 1 cup spinach (chopped)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 tablespoon olive oil (for sautéing)
- 4 large flour tortillas
Instructions
- In a skillet, heat olive oil over medium heat. Add diced bell pepper and sauté for 3-4 minutes until softened.
- Add chopped spinach and fresh blueberries to the skillet, cooking for an additional 2-3 minutes until spinach is wilted.
- Remove from heat and stir in shredded cheese until melted.
- Place a tortilla in the skillet over medium heat. Spoon some of the filling onto one half of the tortilla.
- Fold the tortilla over to cover the filling and cook for 2-3 minutes until golden brown.
- Flip and cook the other side for another 2-3 minutes. Remove from skillet and repeat with remaining tortillas and filling.
- Cut the quesadilla rolls into slices and serve warm with salsa or sour cream if desired.
Notes
- For extra flavor, consider adding spices like cumin or chili powder to the filling.
- You can use any combination of cheese for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg