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Vegetable Quesadillas

Posted on June 13, 2020 | No Comments on Vegetable Quesadillas

Opt for a healthy option this time with this classic Mexican-inspired vegetable snack. For the tortilla, Chef Junjun recommends to grill the tortilla on top of open flame until it pops. The cottage cheese gives it a creamy flavour which is still “within the constraints of a healthy snack.”


  • 4-5 pcs Tortillas, lightly toasted
  • 1 pc Red bell pepper, thick julienne
  • 1 pc Green bell pepper, thick julienne
  • 1 pc Yellow bell pepper, thick julienne
  • 1 pc Zucchini, thick julienne
  • 2 pcs Eggplant, thick julienne
  • 1/2 pc Cucumber, deseeded and julienne
  • 6 pcs Lettuce leaves
  • 2/3 cup Cottage cheese
  • 1 tablespoon Finely chopped cilantro
  • Tomato Salsa
    • 60 grams Tomatoes, cut into cubes
    • 50 grams Onions, finely chopped
    • 20 grams Cane vinegar
    • 1 gram Sugar
    • 20 grams Olive Oil


  1. Saute bell peppers, zucchini, egg plant in some olive oil or roast for 2 minutes. Set aside.
  2. Lightly toast each tortilla, spray with some olive oil.
  3. Put cooked vegetables in the center of the tortilla, put some cucumber, lettuce leaves, cottage cheese and cilantro.
  4. Roll and make it look like a cone.
  5. Serve with tomato salsa.
  6. Tomato Salsa
    1. Mix tomatoes, onions and cucumber. Set aside. Then in a bowl, mix vinegar, sugar and olive oil. Season with salt and pepper. Pour this over tomato mixture and toss well. Keep chilled. This will fit two orders of quesadillas.

Nutrition Facts Per Serving:

  • Calories (kcal) 122
  • Carbohydrates (g) 20
  • Protein (g) 7
  • Fat (g) 5

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