Lunch · 20 min · mexican

Grilled Veggie Quesadilla

If you like large tortilla, you’ll love this Mexican lunch — 20 minutes from craving to table. It is weeknight cooking that still hits your targets — 8 grams of protein per serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1 Large tortilla
• 3/4 cup Monterey jack
• 1/2 Zucchini
• 1/2 cup Mushrooms
• 1/2 Bell pepper
• 1/4 cup Salsa

Steps

1. Slice the zucchini, mushrooms, and bell pepper into even strips.
2. Grill in a hot grill pan with a drizzle of oil 3–4 minutes per side until charred and tender.
3. Lay the tortilla flat and scatter cheese over one half.
4. Pile the grilled vegetables on the cheese.
5. Fold the tortilla over and press gently.
6. Griddle in a dry skillet over medium heat 3 minutes per side.
7. Cook until the tortilla is crisp and spotted and the cheese is fully melted.
8. Cut into wedges and serve with salsa.

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