Mini Spring Vegetable Quesadillas cradle marinated artichokes, spinach, green onion and red peppers and white cheddar in a gluten free corn tortilla. A perfect lunch or guilt free snack.
You can substitute any spring veggies you like. I found this combo to be my favorite! I used purchased marinated artichokes, but feel free to use fresh or canned artichoke hearts if you like.
Adding a bit of Italian dressing brings it all together.
Mini Spring Vegetable Quesadillas
Ingredients
- 2 mini corn tortillas
- 2 teaspoon vegetable oil
- 1/4 cup marinated artichoke hearts, chopped
- 1/2 cup fresh spinach
- 2 tablespoons chopped green onion
- 1/4 cup diced red pepper
- 1/2 cup shredded monterey jack cheese or cheddar
- 2 tablespoons Italian dressing
Instructions
- Saute spinach, onion and pepper in 1 teaspoon oil until soft. Set aside.
- Heat skillet or grilled with 1 teaspoon oil. Place on tortillas. Top with cheese, sauteed veggies and artichokes. Drizzle with Italian dressing.
- Cook until cheese melts and tortilla is golden brown.
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