ONE-PAN PARMESAN-CRUSTED VEGETABLE QUESADILLAS
Provided by Jet Tila
Categories main-dish
Time 25m
Yield Makes 4 quesadillas
Number Of Ingredients 10
Steps:
- Combine the 2 ounces Parmesan with the mozzarella and Cheddar with your fingers in a small bowl and set aside.
- Wrap the spinach in paper towels to remove excess moisture. Transfer to a large bowl and add the quinoa, corn and beans. Stir to combine and set aside.
- Heat a large nonstick skillet over medium heat.
- Meanwhile, place the tortillas on a clean work surface. Working on only the lower halves, divide 1/2 of the cheese blend among the 4 tortillas; top with the spinach-quinoa filling, then sprinkle on the remaining cheese blend. The cheeses are usually salty enough, but season with salt and pepper, if desired. Fold each tortilla in half to make a half-moon.
- Spray the preheated skillet with nonstick cooking spray for about 3 seconds to coat. Add 2 of the quesadillas to the skillet and cook until the cheese starts to melt and the tortillas are light brown, about 3 minutes. Transfer the quesadillas, cooked side-down, to a plate. Repeat with the remaining 2 quesadillas.
- Sprinkle 1/4 cup of the Parmesan into the skillet in a half-moon shape, then place 1 quesadilla, cooked side-up, directly on the Parmesan to create a crust. Continue to cook until the Parmesan crust browns and the cheese filling is fully melted, about 3 minutes. Remove from the heat and repeat with the remaining Parmesan and quesadillas. Serve immediately or make ahead and keep warm (see Cook's Note).
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Nur alamin
[email protected]I loved the idea of these quesadillas, but they were a bit too spicy for me. Next time, I'll use less chili powder.
Alba Reyes
[email protected]These quesadillas were easy to make and so delicious. I used a variety of vegetables, including broccoli, carrots, and mushrooms. The parmesan crust was the perfect finishing touch.
Zubair Ahmed SujOn
[email protected]These quesadillas were a great way to use up leftover vegetables. I added some black beans and corn to the filling and it was delicious.
Caleb Sterling
[email protected]I'm not usually a fan of vegetables, but these quesadillas were amazing! The parmesan crust was the perfect touch.
Mehar Arslan
[email protected]These quesadillas were delicious! I especially loved the roasted red peppers.
Ali Hyder Chandio
[email protected]I thought these quesadillas were just okay. They weren't bad, but they weren't anything special either.
Luqman Lasi
[email protected]These quesadillas were a bit too time-consuming for me. I think I'll try a simpler recipe next time.
Abdisa Abdi
[email protected]I made these quesadillas for a party and they were a big hit! Everyone loved the unique flavor combination.
Jenny Deleon
[email protected]These quesadillas were a great way to get my kids to eat their vegetables. They loved the crispy parmesan crust and the gooey cheese.
Austin Bow
[email protected]I'm not a fan of zucchini, but I actually really enjoyed these quesadillas. The parmesan crust and the other vegetables really balanced out the flavor.
Lion Lion
[email protected]These quesadillas were perfect for a quick and easy weeknight meal. I served them with a side of guacamole and salsa.
Emmett Eld
[email protected]I loved the idea of these quesadillas, but they were a bit too spicy for me. Next time, I'll use less chili powder.
Shahan Awan
[email protected]These quesadillas were a bit too greasy for my taste. I think I'll try them again with less oil.
Kumar Sujan
[email protected]I'm a vegetarian and I'm always looking for new and exciting recipes. These quesadillas were a great find! They're packed with vegetables and the parmesan crust is a nice touch.
COLLINS OMONDI
[email protected]These quesadillas were a great way to use up leftover vegetables. I added some black beans and corn to the filling and it was delicious.
Anna Gritton
[email protected]I thought these quesadillas were just okay. The parmesan crust was a bit too thick and the vegetables were a little bland.
Ali Ghullam
[email protected]These quesadillas were easy to make and so delicious. I used a variety of vegetables, including broccoli, carrots, and mushrooms. The parmesan crust was the perfect finishing touch.
Vicky Wells
[email protected]I'm not usually a fan of quesadillas, but these were amazing! The combination of flavors and textures was perfect.
Timaleilaniwainibitu Robyen
[email protected]These quesadillas were a hit! The parmesan crust added a delicious crunch and the vegetables were cooked perfectly. I especially loved the roasted red peppers and zucchini.