Serves 2-3 (you could stretch it to 4-5 by serving it with some lime quinoa or a salad)

Who doesn’t love quesadillas?  I have been wanting to make a healthier version for a while, but struggling with how to go about it.  Cut back on the cheese and it won’t stick together.  Load it up with veggies and they are certain to fall out immediately.  So hubby and I did a little brainstorming and came up with these.  I have to say, they are freaking awesome.  (Toot toot – me tooting my own horn a little) I used very little cheese in them, and lots of veggies.  Mission accomplished!!

Health highlight of bell peppers: all bell peppers start out green, but the longer they stay on the vine to ripen dictates the color and sweetness, as well as slightly changes the nutrient profile.  Red peppers are a great source of beta carotene, while orange offers high levels of other carotenoids.  All are high in vitamin C, and antioxidants.  I like to get a variety of colors, and have found that most people prefer the flavor of the sweeter (non green) varieties.  Peppers are good for your vision because of the carotenoids, are anti-inflammatory, and help support a healthy immune system.

 

Filling Ingredients:

1 tablespoon Canola or Olive Oil
3 Bell Peppers (sliced)
2 Shallots (sliced)
2 cups Spinach (or any other leafy green you like)
Cheddar or Monterey Jack Cheese (shredded) – you’ll need about ¼ cup

Other Ingredients:

Corn Tortillas (8-10)
Salsa (my recipe is here, or jarred)
Canola or Olive Oil Spray (or oil and a pastry brush)

Equipment:

A 13×9 pan – it is a rectangular cake or Pyrex pan (spray or brush with oil)
A large pan (skillet)
Easy Instructions:

  • Cook the peppers, shallot and spinach in the oil until the peppers soften but remain al dente
  • Nuke the tortillas to soften them for use (25 seconds worked well for me)
  • Sprinkle about a teaspoon of cheese on a tortilla
  • Top with pepper filling
  • Roll and place seam down in the 13×9 pan
  • Continue filling and rolling until all the filling is used
  • Spray the tops of the rolls with oil (or brush)
  • Top the rolls with a sprinkle of cheese
  • Bake at 425 for 5 minutes
  • Broil for 2 minutes (the cheese will melt completely and the tortillas will crisp up)
  • Dish up and top with salsa
  • Enjoy!!!

Detailed Instructions

  • In a large pan, add the oil and turn it on a medium heat
  • Add the peppers, shallot, and spinach
  • Cook the peppers, shallot and spinach in the oil until the peppers soften but remain al dente
  • Set the filling aside
  • Nuke the tortillas to soften them for use (25 seconds worked well for me)
  • Find a good workspace and set out your cheese, pepper filling, tortillas, and oil spray
  • Sprinkle about a teaspoon of cheese on a tortilla
  • Top with pepper filling
  • Roll and place seam down in the 13×9 pan
  • Continue filling and rolling until all the filling is used
  • Spray the tops of the rolls with oil (or brush with oil)
  • Top the rolls with a sprinkle of cheese
  • Bake at 425 for 5 minutes to heat them through
  • Broil for 2 minutes (the cheese will melt completely and the tortillas will crisp up)
  • Dish up and top with salsa
  • Enjoy!!!

 

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