This super yummy Rainbow Veggie Quesadilla filled with a boatload of colorful vegetables and lots of melted cheese. A quick and easy recipe that is a clear winner for the whole family. Keep these veggies in the fridge for a healthy meal any time hunger strikes!
Just like any family, the four of us have different tastes when it comes to well, just about everything. But the two things we all agree on is our love of reading and eating. So I was super thrilled when my friends at California Grown introduced us to The Spooniverse, a new comic series from Jerry James Stone.
I don’t know about your kids, but mine LOVE graphic novels and comics of all kinds. The Spooniverse is super cool because it not only has all the thrill of a classic superhero comic, but fun and easy recipes to get kids excited about cooking.
The story takes place in the future and deals with the ideas of climate change, food insecurity, and corporate corruption but features an unlikely band of heroes who find a scientific breakthrough, and discover some new foods along the way!
It’s really fun and one of the few kid-focused “cookbooks” that both Louisa AND Hiro couldn’t put down. The recipe from the book that we’ve made again and again in all sorts of variations is the Rainbow Roll Ups.
Our love for Spooniverse Rainbow Roll Ups have morphed into this Rainbow Veggie Quesadilla recipe. I just love vibrant, healthy Mexican quesadillas and my kids love to mix and match their favorite veggies in every color of the rainbow.
what’s in this quesadilla
The veggies I suggest are just the ones we love the best but the fun thing about this recipe is you can use any veggie that’s in season. If you’re not sure what’s best right now, check out this super handy guide from California Grown.
Here’s what I used:
- Red Cabbage
- Baby Spinach
- Red bell peppers
- Yellow bell peppers
- Cilantro leaves and tender stems
- Shredded Cheese (I like a combination of Monterey Jack and Cheddar cheese)
- Spinach flour tortillas
Optional extras for dipping: sour cream and your favorite salsa
how to make this veggie quesadilla
The secret to making this quesadilla is to shave or grate the vegetables into thin, small pieces. Raw vegetables can let off a lot of water and stay too crunchy if left in large pieces, so find that box grater and let’s get shredding!
Using the large holes of the box grater, shred the carrot, red cabbage, and cheese.
Thinly slice the bell peppers, wash and dry the cilantro, and baby spinach.
Heat a large skillet over medium high heat. You can add a teaspoon or two of olive oil if you like the tortillas super crispy, but I just leave the pan dry.
Place one tortilla in the hot pan. Layer cheese and vegetables on one side of the tortilla. Top with a second tortilla. Let cook until the bottom is crisp and the cheese has started to melt. Flip and cook until crisp on the other side.
Remove to a cutting board, cut into slices and dig in!
Like I said, the vegetables mentioned are merely a suggestion. Here’s some other yummy vegetarian fillings to try in your cheese quesadilla:
- Poblano pepper, onion, and mushroom
- Black beans and zucchini
- For a gluten-free option, use corn tortillas instead of flour
- Roasted squash and kale
tips for making the ultimate quesadilla
As easy as it is to throw some cheese and fillings in a tortilla, I do have a few tricks up my sleeve for making them completely irresistible.
First of all, if you find it too cumbersome to flip a quesadilla made with two tortillas, just use one and fold it in half instead!
Secondly, heat your pan over medium high heat, but then turn it down to medium low once you add the quesadilla to the pan. This lower heat gives the cheese more time to melt before the tortilla gets too dark.
My last tip is to use a mixture of cheeses. I like to use a sharp, aged cheddar cheese for tangy flavor mixed with one that melts really nicely like Monterey jack or Oaxaca cheese.
more vegetarian mexican recipes to try!
- Cozy Roasted Squash Soup with Coconut and Chile
- Fried Plantain Cemita Sliders
- Vegan Ceviche with Avocado and Lime
- The Easiest Creamy Mexican Vegetable Soup
- Green Chile Vegan Pozole
- Grilled Veggie Skewers with Smoky Green Chile Vinaigrette
- Vegan Chipotle Mushroom Tacos with Jicama Salad
are you ready to enter the spooniverse?
Get your copy of The Spooniverse and whip up these delicious quesadillas then make sure to share it all with me on Instagram @holajalapeno and #holajalapeno or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) !
- 1 large carrot, peeled and trimmed
- 1/4 small head red cabbage
- 2 cups shredded cheese (I like a mixture of cheddar and Monterey Jack)
- 1 cup baby spinach
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1/2 cup cilantro leaves and tender stems
- 4 Spinach Herb Flour Tortilla Wraps
- Shred the vegetables. Shred the carrot and red cabbage through the large holes of a box grater.
- Heat the pan. Heat a large skillet over medium high heat.
- Cook the quesadilla. Place one flour tortilla in the hot pan. Top with half the cheese then half the veggies. Place a second tortilla on top and let cook until the bottom tortilla is toasted and cheese has started to melt. Flip and cook until the other tortilla is toasted. Repeat with remaining tortillas and ingredients.
- Cut and enjoy! Remove quesadilla to a cutting board, cut into slices and enjoy with sour cream and your favorite salsa.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 654Total Fat: 43gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 120mgSodium: 1058mgCarbohydrates: 35gFiber: 5gSugar: 5gProtein: 35g
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