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A quick and healthy lunch for us parents. Mushroom and pepper stuffed quesadillas in a creamy cheesy spicy sauce!

As the weather starts to get colder I’ve been thinking about new warming recipes that I can whip up quickly for lunch at home for myself.

I was staring into the fridge today trying to think of something to make and came up with these Cheesy Veggie Quesadillas with a hint of spice.

The ingredients are pretty simple. I used mushrooms and peppers but other veggies that will cook quickly in ⅘ minutes will work well too.

Firstly I fried the veggies and garlic powder for a few minutes in a frying pan.

Then added some cheese spread, chilli sauce and a little salt and pepper and cooked for another minute until the cheese melted down into a sauce.

I cleaned the pan then added in a small tortilla wrap and put the cheesy veggies on top.

I added a second mini wrap and cooked on both sides for about 90 seconds each. Just be careful flipping it as the filling might fall out!

And that’s it! Super simple and really tasty. I served it up with a basic side salad.

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Cheesy Veggie Quesadillas​

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★★★★★ 5 from 1 reviews

• Author: Ciara Attwell
• 
  Prep Time: 3 minutes
• 
  Cook Time: 8 minutes
• 
  Total Time: 11 minutes
• 
  Yield: 1
• 
  Category: Lunch

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Description​

A quick and healthy lunch for us parents. Mushroom and pepper stuffed quesadillas in a creamy cheesy spicy sauce!

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Ingredients​

• 1 tsp oil
• 100g mushrooms, chopped
• ½ red pepper, chopped
• ⅛th teaspoon garlic powder
• salt and pepper
• 40g cheese spread
• 1 tsp chilli sauce
• 2 mini wraps

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Instructions​

1. Add the oil, mushrooms and peppers to a frying pan and cook for 4 minutes until they are soft.
2. Add the garlic powder and cook for another minute.
3. Add in the cheese spread and chilli sauce, along with a little salt and pepper and cook for another minute until the cheese has melted into a sauce.
4. Remove the veggies from the pan and set aside.
5. Clean the frying pan with kitchen paper and add one of the mini wraps.
6. Add the veggies on top and place the second mini wrap on top of the veggies.
7. Cook for 90 seconds, flip and cook for another 90 seconds on the other side.
8. Be careful flipping the quesadilla as the filling has a tendency to fall out!
9. Serve immediately with a side salad.

Nutrition​

• Serving Size: 1
• Calories: 346
• Sugar: 7.1
• Sodium: 1.5g
• Fat: 15g
• Saturated Fat: 6.6g
• Carbohydrates: 39.4
• Fiber: 4.7g
• Protein: 12.3g

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