832-464-5335 tvcatering@yahoo.com

Yield: 1 to 2 servings

Cook Time: 20 to 30 minutes


  • 1 or 2 Large Wheat tortillas
  • 1 bag fresh baby spinach
  • 1/2 small onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 or 2 cups Mexican Cheese Blend
  • 1 Jalapeno (optional)
  • 1 tbsp. butter
  • A pinch of salt and black pepper
  • Pam Butter No-stick Cooking Spray
  • Sour cream and Guacamole on side


  1. First we’re going to start out with slicing the onion, both bell peppers and the jalapeno if using and set aside
  2. Pre-heat a large pan on medium high; melt butter and add onions, bell peppers, jalapeno, spinach and a pinch of salt and pepper until veggies begin to soften. About 5 to 7 minutes.
  3. While veggies are softening, pre-heat grill pan on low to medium or if you don’t have one you can use a regular pan big enough to be able to fit your large wheat tortilla. Spray the pan or grill pan with Pam.
  4. Turn heat off of veggie mixture.
  5. Place the wheat tortilla on or in pan and add cheese as little or as much as you like to tortilla.
  6. Let cheese melt for about 1 minute and then add your veggie mixture directly on top of cheese.
  7. Place another handful of cheese on top of veggie mixture and fold one side of tortilla on top of the other.
  8. Using a spatula, press down on top of wheat tortilla to secure the cheese and veggies in place.
  9. If using a grill pan, flip quesadilla diagonally to obtain grill marks. If using a regular pan, flip quesadilla after about a minute to obtain a nice brown crisp on the other side. Once cheese is melted and gooey then remove from pan and slice into 3 large triangle slices.
  10. Pair this quesadilla with sour cream and guacamole and Enjoy!!!!
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