Veggie Quesadilla
A decadently cheesy quesadilla, minus the greasy fingers. This veggie quesadilla is filled with mushrooms, zucchini, spinach, and more. We suggest blending mozzarella and pepper jack for optimal ooze.
Ingredients
- 1/8 Bell Pepper – green, julienned
- 1/8 Bell Pepper – yellow, julienned
- 2 Mushrooms – sliced
- 1/4 Zucchini, fresh – or 1 baby zucchini, sliced
- 1/2 cup Spinach
- 1 Flour Tortilla – large
- 1 cup Mozzarella Cheese – or mozzarella and pepper jack cheese blend
- 1/2 tbsp Olive Oil
- 1/4 tsp Garlic Powder – or garlic salt
- 1/4 tsp Black Pepper, ground
- 1/2 tsp Parsley, dried
Directions
1
In a bowl, toss all cut veggies and add 1/2 tbsp olive oil, 1/4 tsp garlic salt, black pepper, and parsley flakes.
2
Preheat air fryer to 180C.
3
Load seasoned veggies into the fry pot, evenly spread. Cook for 4 minutes and remove.
4
Spread 1/2 of the cheese blend over one side of a single flour tortilla. Top cheese with veggie mixture. Spread the remaining cheese over the top.
5
Fold and press together. Cut the quesadilla in half for easy loading into the fryer. Spray olive oil on top of the quesadilla halves.
6
Air fry until the cheese is melted and tortillas are crisp - about 5 minutes.
7
Plate, garnish, and enjoy!
Nutritional information
|
Calories: 285.2 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
