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!
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
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.