VEGGIE QUESADILLAS
Quesadillas are a big hit in the Oliver household - the kids love them because they're comforting and delicious, and Jools loves them because they're a great way to include hidden veg. I've gone for leeks, peppers and carrot here, but use whatever you've got, just aim for 500g or more - think deseeded diced tomato, chopped grilled veg, little florets of broccoli, shredded spinach or kale, smashed roasted sweet potato or butternut squash. Get 'em prepped, stack 'em up, and you're ready to cook.
Provided by Jamie Oliver
Categories Keep cooking and carry on Leek Mexican
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Peel off the outer layers of the leeks, leaving the tender inner part (save the outsides for stew or soup, or even stock or gravy), then finely chop.
- Deseed and finely chop the peppers. Wash and coarsely grate the carrot.
- Put all the veg in a bowl, coarsely grate in the cheese, adding more if you have it, then mix it all together. If you've got fresh herbs, add some roughly chopped leaves.
- To assemble, scatter the veg and cheese mixture across four tortillas, then top with the remaining tortillas.
- Put a large non-stick frying pan on a medium heat.
- One at a time, dry fry the quesadillas for 5 minutes, or until golden and crisp on the outside, and the cheese has melted in the middle, turning halfway.
- Meanwhile, jazz up your houmous. Add half a tablespoon of extra virgin olive oil and a squeeze of lemon or lime juice to the houmous tub, and mix together. You can add some fresh herbs here if you have any.
- Let each quesadilla cool for at least a minute before slicing into wedges. Finely slice the chilli, if using. Serve with the jazzed-up houmous and yoghurt for dunking, topped with chilli sauce and the sliced fresh chilli to add a bit of heat, if you like. Great with a fresh, crunchy salad on the side.
Nutrition Facts : Calories 485 calories, Fat 20.5 g fat, SaturatedFat 6 g saturated fat, Protein 17.1 g protein, Carbohydrate 61.7 g carbohydrate, Sugar 10 g sugar, Sodium 1.4 g salt, Fiber 5.3 g fibre
FARMER'S MARKET VEGETARIAN QUESADILLAS
Making the most of simple, fresh ingredients found at your local Farmer's Market, these quesadillas make great appetizers or a quick and healthy meal. Serve while hot with your favorite salsa, sour cream, and guacamole.
Provided by Jennifer Baker
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
- Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 36.8 g, Cholesterol 13.4 mg, Fat 7.1 g, Fiber 4 g, Protein 10.2 g, SaturatedFat 2.8 g, Sodium 440.9 mg, Sugar 1.4 g
EASY VEGGIE QUESADILLA
Make and share this Easy Veggie Quesadilla recipe from Food.com.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Lightly spray a small frying pan with cooking spray.
- Cook the diced vegetables in the pan for about 3 minutes. Remove from the heat & add the taco sauce.
- Lightly spray another small frying pan with cooking spray.
- Place 1 of the tortilla shells into the pan. Put a thin layer of cheese onto the shell.
- Scatter the vegetable mixture over top of the cheese. Add another thin layer of cheese & cover with the second tortilla shell.
- Cook on both sides until slightly brown.
- Cut into quarters & serve hot.
LOADED VEGETABLE QUESADILLAS
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place the bell peppers directly over a gas flame. Char on all sides until the skin burns, 3 to 5 minutes. Refrigerate them to cool quickly, 5 to 10 minutes.
- Place the peppers on a flat surface. Remove the top core and open the pepper up so it lies flat on the cutting board, charred skin-side up. Use a kitchen towel to wipe the charred skin away. Remove the seeds and slice the peppers lengthwise into 1/2-inch slices.
- Heat 2 tablespoons olive oil in a large saute pan over medium heat until it begins to smoke lightly. Add the zucchini, then sprinkle with salt and cook until tender and lightly browned, 3 to 5 minutes. Transfer to a bowl or baking sheet to cool.
- Add 2 tablespoons olive oil to the same pan where you cooked the zucchini, followed by the scallions and garlic. Sprinkle with a pinch of salt and cook over medium heat until they become tender, 2 to 3 minutes. Add the tomatoes and chili powder and cook until the tomatoes break down a little, 5 to 8 minutes. Stir in the black beans and vinegar and cook, gently pressing on the beans with the back of a spoon to crush and mix with the tomatoes, until the vinegar cooks down, 2 to 3 minutes. Taste for seasoning. Transfer to a bowl and allow to cool for about 30 minutes.
- Arrange 6 tortillas on a baking sheet and spread each with about 2 tablespoons of the bean mixture. Drain any moisture from the peppers and zucchini and gently press them both on top of the black bean mixture to make it all stick together, then top with the cheese. Press the remaining 6 tortillas on top of the filling. Top with another baking sheet and gently press down to flatten the filling and make the quesadillas sturdy. Refrigerate for at least 30 minutes and up to overnight.
- Preheat the oven to 200 degrees F.
- Heat a grill pan or large nonstick skillet over medium-high heat. Add 1 tablespoon oil and heat until it smokes lightly. Add 2 quesadillas, side-by-side, and brown on the first side, 2 to 3 minutes. Use a metal spatula to flip them on their second side. Add about another tablespoon of oil and cook until browned around the edges, an additional 2 to 3 minutes. Transfer to a sheet tray. Repeat with the remaining quesadillas in batches of 2, keeping the cooked quesadillas warm in the oven.
- On a flat surface, cut each quesadilla into quarters and arrange on individual plates or a large serving platter. Top with the sour cream, sliced cayenne pepper and cilantro leaves.
VEGETABLE QUESADILLA
I am a HUGE lover of fajitas and Mexican wraps. A great fajita night is in my top 5 favourite meals. These quesadillas have the flavours of a fab fajita but with a crunchy shell. Also, a great way to use up some stale tortilla or corn wraps. You can add as many vegetables as you like to these quesadillas. I have tried some butternut squash in addition to the others are that is super tasty too!
Provided by ELFoodieLife
Time 20m
Yield Serves 4
Number Of Ingredients 42
Steps:
- In a small bowl, combine the fajita seasoning ingredients. Then in a frying pan over a medium heat add the vegetables with a little oil, fry for 5 minutes stirring occasionally.
- Whilst they fry, make the salsa. Chop the tomatoes and red onion, and then finely chop the garlic and coriander. Add to a bowl with the vinegar and mix.
- Add in the fajita seasoning and combine and fry together until lovely and soft
- Lay out your tortilla wraps and add the mixture to the top of two of them then spread the mixture out to the edges
- Sprinkle your grated cheese over the vegetable mix and top with the other tortilla wrap, like a sandwich. Repeat with both.
- In a clean frying pan, add a knob of butter over a low/medium heat
- Once melted, add a quesadilla at a time and flip carefully after a couple of minutes. It should be lovely and brown. Repeat on the other side and then serve with the salsa.
EASY CHEESY VEGETABLE QUESADILLAS
Keep flour tortillas on hand so you can prepare quesadillas anytime. Fill with your favorite vegetables and shredded cheese and you will have an appetizer or light meal.
Provided by McCormick
Categories Appetizers,
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add bell pepper, onion and zucchini; cook and stir 4 minutes or until tender-crisp. Add mushrooms and Seasoning; cook and stir 2 minutes longer.
- Place 4 of the tortillas on ungreased baking sheet. Spread 1/4 of the vegetable mixture and cheese evenly on each tortilla. Top with remaining tortillas. Lightly brush with remaining 2 teaspoons oil. Sprinkle lightly with additional Seasoning, if desired.
- Bake 10 minutes or just until cheese is melted. Cut into 3-inch wedges. Serve warm.
Nutrition Facts : Calories 173 Calories
SOUTHWEST VEGGIE QUESADILLAS
Southwest veggies quesadillas loaded with bean, corn, bell pepper, cilantro, spices and lots of cheese and served with a creamy cilantro sour-cream dip. These quick quesadillas are packed with flavor and can be made vegan too!
Provided by Layla
Categories Appetizer
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon oil in a medium pan over medium-high heat. Add the oil, bell peppers, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper. Season with salt and pepper and cook for 3-4 minutes or until the bell peppers and onions of softened. Turn off heat and stir in the cilantro.
- In a clean skillet over medium heat, add a flour tortilla. Top with cheese, cooked veggies mixture, and another layer of cheese. Place another tortilla on top and cook, flipping once, until golden on both sides, about 3 minutes per side. Repeat with remaining ingredients. Slice and Serve with sour-cream cilantro sauce.
- To Make the sour-cream cilantro sauce. Whisk all the ingredients in a medium bowl until combined.
VEGETABLE QUESADILLAS
Delicious quesadillas with cheese and steamed vegetables like broccoli, carrot, bell pepper and mushrooms.
Provided by Ginger
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to broil. Line a baking sheet with aluminum foil.
- Place zucchini, broccoli, bell pepper, carrot, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
- Place two tortillas, side by side, on the prepared baking sheet. On each tortilla layer cheddar cheese, vegetables, then Monterey jack cheese. Top each with another tortilla.
- Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.
Nutrition Facts : Calories 787.2 calories, Carbohydrate 99.7 g, Cholesterol 54.8 mg, Fat 30.1 g, Fiber 12.7 g, Protein 33.1 g, SaturatedFat 14.2 g, Sodium 1308.8 mg, Sugar 14.3 g
CHEESE-CRUSTED FAJITA VEGGIE QUESADILLAS
Provided by Molly Yeh
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a 12-inch cast-iron pan over medium-high heat. Add the peppers, onion and zucchini. Season with the smoked paprika, salt and pepper. Toss to coat with the oil. Cook, stirring occasionally, until the vegetables are softened and browning, 10 to 12 minutes. Add the garlic and oregano and stir to combine. Cook until fragrant, 1 to 2 minutes. Turn off the heat.
- Heat a large nonstick pan over medium-high heat. Grease the pan with the cooking spray. Carefully place a tortilla in the hot pan. Add 3 tablespoons cheese to half of the tortilla, spreading the cheese to the edges and allowing some to spill over to create a cheesy crust. Top with a hearty spoonful of the cooked pepper mixture, then top with another 3 tablespoons cheese. Fold the bare half of the tortilla over the cheese and pepper filling. Press down to flatten with a spatula. Cook until the cheese is melted and crusty and the tortilla is browned, 3 to 4 minutes. Flip and cook for another 2 to 3 minutes. Remove to a serving platter. Season with salt and a squeeze of lime. Repeat with the remaining tortillas, peppers and cheese, wiping down the pan as needed. Serve with sour cream and salsa for dipping, if desired.
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5/5 (1)Total Time 30 minsCategory Main CourseCalories 381 per serving
- Wash the tomatoes and pepper, peel the onions and cut them all into thin slices - the cheese too.
- Add a light layer of cheese on top and a quarter of the tomato, pepper and onion, followed by a few spinach leaves.
VEGAN QUESADILLAS WITH BLACK BEANS - ELAVEGAN | RECIPES
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5/5 (19)Calories 245 per servingCategory Main Course, Snack
- Heat 1/2 tbsp oil in a pan, add 1 tbsp soy sauce, onion, garlic, pepper, and mushrooms and fry over medium heat for 3-4 minutes. Add the corn, black beans, and spice mix and fry for a further 3-4 minutes.
- Make a batch of my easy vegan cheese sauce and spread some of it in an even layer on one tortilla. You can use any other vegan cheese of choice.
- Transfer to a (lightly oiled) skillet and cook for about 2-3 minutes, flip and cook from the other side until both sides are nicely browned and toasty.
VEGGIE QUESADILLAS RECIPE | LAND O’LAKES
From landolakes.com
3/5 (3)Servings 6Cuisine MexicanCalories 530 per serving
- Melt 1 tablespoon Butter with Olive Oil & Sea Salt in 12-inch skillet until sizzling. Add zucchini, bell pepper, onion, salt and pepper. Continue cooking, stirring frequently, 6-8 minutes or until vegetables are softened. Add to black beans and tomatoes; mix well.
- Heat 12-inch skillet over medium heat. Spread remaining Butter with Olive Oil & Sea Salt onto one side of each tortilla.
10-MINUTE QUESADILLAS RECIPE - COOKIE AND KATE
From cookieandkate.com
4.8/5 (24)Calories 460 per servingCategory Main
- Heat a medium skillet over medium heat. Warm your tortilla for about 30 seconds, flipping halfway. Flip once more, then sprinkle one-half of the tortilla with about half of the cheese. Cover the cheese evenly with the remaining fillings: beans, bell pepper, onion and jalapeño (if using).
- Sprinkle the remaining cheese over the fillings, and fold over the empty side of the tortilla to enclose the fillings. Quickly brush the top of the quesadilla with a light coating of oil, then carefully flip it with a spatula.
- Let the quesadilla cook until golden and crispy on the bottom, about 1 to 2 minutes, reducing the heat if necessary to prevent burning the tortilla. Brush the top with a light coating of oil, then flip it and cook until the second side is golden and crispy.
- Immediately remove the skillet from the heat and transfer the quesadilla to a cutting board. Let it cool for a minute to give the cheese time to set, then use a chef’s knife to slice it into 3 pieces. Serve promptly, with any sauces or garnishes that you’d like.
EASY VEGGIE QUESADILLAS RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
5/5 (11)Estimated Reading Time 7 minsServings 4-6Total Time 40 mins
- Heat 1 tablespoon olive oil over medium-high heat in a large non-stick sauté pan. Add sweet potato and sauté for 5-6 minutes, stirring occasionally, until cooked through. Transfer to a separate plate and set aside.
- Add the remaining 1 tablespoon oil to the pan. Add the veggies and jalapeño, and sauté for 4-5 minutes. Stir in the cooked sweet potato, black beans, cumin, chili powder, a generous pinch of salt and black pepper, and sauté for 2 more minutes. Taste and add more salt, pepper and/or cumin if needed. Transfer the mixture to a large bowl and set aside. Rinse (or just wipe off) the sauté pan until it is clean.
- Return the sauté pan to the stove, and reduce heat to medium. Place a tortilla* in the center of the pan and immediately sprinkle your desired amount of cheese evenly over the surface of the tortilla. Add a few large spoonfuls (about 1 cup) of the veggie mixture on one half of the tortilla, then sprinkle on some cilantro. Fold the other side of the tortilla over to create a half moon. Continue cooking for another 30 seconds or so, or until the bottom of the tortilla is crisp and golden. (Just lift it up and take a peek to see when it’s ready to go.) Then carefully flip the tortilla over and cook it for an additional 30-60 seconds on the second side.
SUPERFOOD VEGGIE QUESADILLA – A COUPLE COOKS
From acouplecooks.com
Reviews 11Category Main DishCuisine AmericanTotal Time 15 mins
- Cook it in an Instant Pot (note that this method requires 4 sweet potatoes to be cooked at once for the timing to be accurate). Or, you can bake it using these baking instructions, or prick holes in it and microwave it on high for 8-10 minutes until tender, turning halfway through. (Do this step in advance and refrigerate the sweet potatoes before cooking the quesadilla; the cook time below does not include this step.)
- Roughly chop the spinach. Warm the olive oil in a skillet and add the spinach, garlic powder, cumin, and a pinch of kosher salt. Cook until spinach is wilted and bright green, about 2 minutes, then remove it to a bowl.
- Cut the sweet potato in half and slide off the skin: place the flesh into a bowl and mash it with a fork. Spread 1/4 cup of the mashed sweet potato onto one tortilla. Drain and rinse the beans, then top the sweet potato with 1/4 cup of the black beans. Sprinkle sweet potatoes and black beans with a pinch of kosher salt. Then top with sprinkles of the cooked spinach (use your hands and leave any liquid at the bottom of the bowl). Top with 2 slices of cheese, tearing it as necessary to fit onto the tortilla. Cover with the second tortilla. Then repeat these instructions for the second quesadilla.
- Cook the quesadilla (or bake it in the oven): Lightly coat a skillet with olive oil and heat it to medium heat. Place one quesadilla in the pan, cheese side down. Cook for 2 minutes per side until lightly browned and the cheese is melted. Cut into wedges and serve. (Note: For lunch boxes, you can keep the quesadilla wedges refrigerated for a few days and place them into lunch boxes each morning.)
VEGETARIAN QUESADILLA (ONE PAN) - ONE POT RECIPES
From onepotrecipes.com
Cuisine MexicanTotal Time 15 minsCategory Main CourseCalories 297 per serving
- On top of the cheese, arrange half the black beans, half the peppers, half the onions, half the corn and half the jalapenos.
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Ratings 11Calories 426 per servingCategory Dinner, Lunch
- To make this Tik Tok trick, you’ll need to cut the tortilla from one edge to it's center. This cut allows you to flip one side over the other. The result will be a layered triangle.
VEGGIE QUESADILLA - MODERN HONEY
From modernhoney.com
Cuisine MexicanCategory Dinner, LunchServings 4Estimated Reading Time 4 mins
- Chop vegetables into small bite-size pieces. In a large skillet, heat olive oil over medium-low heat. Add veggies and cook for 4-6 minutes, or until slightly softened. Sprinkle salt over the veggies.
- Place the veggies on half of the flour tortilla. Top with shredded cheese. Fold over and brush butter all over the tortilla.
- Place the quesadilla on the skillet over medium-low heat. Watch carefully to ensure the tortilla doesn't brown too quickly without the cheese melting. Once it becomes a light golden brown color, carefully flip over.
VEGGIE QUESADILLA RECIPE (HEALTHY, EASY) | THE PICKY EATER
From pickyeaterblog.com
Ratings 10Calories 380 per servingCategory Main Course
- Heat beans over the stove on medium heat. Add taco seasoning to taste and stir until combined
- Heat a large pan over medium to medium-low heat, spray with olive oil cooking spray. Add tortilla to pan.
- Assemble quesadillas: One layer of beans, one layer of cheese (1/8 cup), a layer of onions corn, & peppers, and another layer of cheese (remaining 1/8 cup).
- Grill the quesadillas in the pan until both sides are browned and crispy and the cheese has melted. About 1-2 minutes on each side. Top with diced tomatoes, 1 Tbsp guac and 2 Tbsp salsa.
VEGETARIAN QUESADILLAS - QUICK AND EASY! | FOOD DOODLES
From fooddoodles.com
Reviews 24Servings 2Cuisine MexicanCategory Main Course
- Start by heating a pan over medium heat. Spread one tortilla with the refried, then sprinkle lightly with cheese. Sprinkle evenly with all the different veggies. Again sprinkle with cheese, just enough to hold it all together then top with the other tortilla.
- Add 1/2 tsp or so of butter to the hot pan and then put the quesadilla in and cook like a grilled cheese sandwich. Turn the heat down slightly so the ingredients in the middle have a chance to soften before the outside is crispy.
- When the bottom tortilla is golden very carefully flip the quesadilla over to the other side and continue to cook just until the other side is golden.
- Remove from the pan and let cool 3-5 minutes before slicing into quarters or sixths. Serve along side salsa, sour cream or burrito sauce.
VEGGIE QUESADILLA | RECIPES | HMR PROGRAM
From hmrprogram.com
Category Phase 2 RecipesCalories 300 per servingTotal Time 35 mins
- 2. Spread bell pepper and sweet potato evening onto pan and sprinkle with salt, pepper, paprika, and cumin. Then bake for about 20-25 minutes, flipping halfway.
- 3. Spread avocado onto half of the wrap then add the roasted vegetables on the same half. Sprinkle with lime juice and then top with shredded cheese.
- 4. Fold the wrap in half to cover the veggies. Place in a pan over medium heat and cook until golden brown on one side, about 2-4 min. Then flip and cook other side until golden brown, about 2 min.
VEGAN QUESADILLAS - EASY, CHEESY AND DELICIOUS! - LOVING ...
From lovingitvegan.com
5/5 (6)Total Time 50 minsCategory Dinner, Entree, SavoryCalories 331 per serving
- Prepare your black bean and corn mix. Add the chopped onion and crushed garlic to a frying pan with the olive oil. Add the cayenne pepper and cumin and sauté until the onions are softened. Add in the black beans and corn and sauté until warmed and well mixed with the spices. Add in sea salt and black pepper to taste. Set aside.
- Prepare your guacamole. Mash the avocados, squeeze in the lime juice and add sea salt and black pepper to taste. Set side.
- Heat up a frying pan (dry, no oil) and then add 1 tortilla to the pan. Let it toast a little on one side until very slightly browned, and then flip it. Add some black bean and corn mix to one side of the tortilla, topped with some guacamole and then some vegan cheese. Fold the tortilla over to close it. Pat down with your spatula so that the top sticks. Cook for a couple of minutes before flipping and cooking for a couple of minutes on the other side so that both sides are nicely browned and toasted.
VEGETABLE QUESADILLAS - HEALTHY LITTLE FOODIES
From healthylittlefoodies.com
5/5 (3)Total Time 30 minsCategory LunchCalories 242 per serving
- Heat oil, in a frying pan, over medium heat. Reduce to low, add the onion and saute for one minute. Add the remaining vegetables and saute for a further 4 minute, until the vegetables have slightly softened. Transfer to a plate and allow to cool.
- Place tortilla on work surface. Sprinkle cheese on one half of the tortilla. Top with a quarter of the vegetable mixture, a sprinkle of fresh coriander (cilantro) and top with a little more cheese. Fold in half. Repeat with the remaining tortillas and mixture.
- Put a large, non-stick frying pan (skillet) on medium-low heat. Dry fry the quesadilla for around 2-3 minutes, or until the golden and crispy on the underside.
- Carefully flip over the folded edge and cook for a further 2-3 minutes, until golden and crispy and the cheese has melted.
VEGGIE QUESADILLAS WITH BLACK BEANS AND CHEESE - THE ...
From theanthonykitchen.com
5/5 (1)Total Time 28 minsCategory Appetizer, Dinner, LunchCalories 443 per serving
- Add 1 tablespoon of oil to a sauté pan over medium-high heat and allow it to come to temperature. Add the bell pepper, diced jalapeño, and onion and cook for 4-6 minutes, until softened, stirring occasionally.
- Transfer the veggie mixture to a medium-sized mixing bowl and add the black beans, corn, salt, cumin, and garlic powder. Stir to combine. Add the cheese and stir to combine once more.
- Wipe the pan clean and place over medium-low heat. Add a light drizzle of oil to the pan and allow to come to temperature.
- Carefully, place 1 flour tortilla on the pan and scatter about 1 cup of filling to only one half of the tortilla. Once the cheese starts to melt (about 1 minute), use a spatula to fold the bare side over the side with the veggie mixture. Hold the quesadilla down with your spatula until the filling has melded together, about 30 seconds to 1 minute more.
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4.9/5 (10)Total Time 30 minsCategory Dinner, Main CourseCalories 469 per serving
- Wash the tomatoes and pepper, peel the onions and cut them all into thin slices - the cheese too.
- Add a light layer of cheese on top and a quarter of the tomato, pepper and onion, followed by a few spinach leaves.
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4.6/5 (24)Total Time 50 minsCategory Lunch, Main CourseCalories 637 per serving
- Grill the vegetables, including the peppers on both sides until grill marks form. Remove from grill and set aside. Make sure you grill the peppers until they're charred.
- Let the peppers cool then careful remove the skin and seeds from the peppers then wash them out.
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- Stack tortillas on Cutting Board. Using Pizza Cutter, cut off the rounded corners to create a large square (about 7x7 in./18x18 cm).
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