With sauteed vegetables and velvety cheese, every sense is aflutter with this grilled quesadilla. This easy to make snack is perfect for lunch or dinner too. Crunch into one today.
Course dinner, lunch
Cuisine American, Italian
Keyword Dinner, Lunch
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Servings 2
Calories 151kcal
Author Jen
Ingredients
1Tablespoonextra virgin olive oil, divided
2handfulsfresh spinach
½red onionsliced
½bell peppersliced
½teaspoongarlic granules- or garlic powder
2teaspoonsdehydrated garlic granules, divided- or fresh
Heat a small pan over medium heat, then add 1 teaspoon oil. Once shimmering, add fresh spinach, pepper, and garlic (if needed, add a splash of water). Sauté until leaves are wilted, about 3-4 minutes. Place in a bowl and set aside.
In the same pan over medium, add remaining 2 teaspoons olive oil. Once heated, add red onion, bell peppers, salt, pepper, garlic granules, and oregano (if using dry). Stir occasionally until the onions are caramelized and the bell peppers are tender and browned. Remove and set aside.
Preheat a large pan, griddle, or bbq to medium heat.
Place a 10" tortilla on an easy to slide off cutting board or baking sheet. Add ½ cup cheese, then follow with sautéed spinach, red onions, and bell peppers. Pull fresh oregano from the sprig and sprinkle over the vegetables. If you like more garlic, add, then remaining ½ cup cheese and top tortilla.
Spray or add a light coat of oil to the pan, griddle, or grill. Carefully add the quesadilla. Cook until the outside is crisp and the inside is melted.
Slice with a serrated knife and serve as is or with sour cream, greek yogurt, smashed avocado, salsa, or hot sauce.
If you can't bare to share, I understand.
Notes
I purchase dehydrated garlic granules in bulk from a local market, but found similar looking ones on Amazon (linked above). Rather than flakes, I prefer tiny pieces.
Make ahead option: the vegetables can be sautéed in advance, then warmed before adding to the quesadilla.
We used a rosemary wrap tortilla; which I think enhanced the flavor of the quesadilla.