How many of your kids (or you… come on be honest) have eaten quesadillas when you go out for dinner? My kids usually got the chicken and cheese ones. I made the mistake of looking up the nutritional content of the quasedillas from Applebees, which I will GLADLY share with you later.
I will admit I really do like quesadillas. But when you go out to eat you can never find them to be even remotely healthy. They are filled wsith artery clogging, processed cheese, chicken pieces that are supposed to resemble chicken and they’re just ok. I mean if you’re going to splurge like that it should just be hit out of the ballpark. And let’s face it, most of the time they weren’t worth the damage we’ve done to our bodies.
Good news coming (beep beep beep) ……
I made over quesadillas for lunch today and am in LOVE. If you like sauted veggies, like the ones you get for a Fajita when you eat out, well these don’t taste like that! HA! They’re good, just not THAT good.
I start with all different colored peppers, bright, beautiful, vibrant peppers. Yellow, orange, red and green. I sauté them up with some red onion in a little EVOO and after they soften for a few minutes, I add some chopped up Portobello mushrooms, some garlic and my cooked butternut squash. It gets finished off with some wilted spinach. It’s a powerhouse for sure!
Most people use 2 tortillas and stack them when making a quesadilla. I’ve found flipping them to be a little difficult. So what I do is I place one tortilla in the pan and put the ingredients on ONE HALF. Then I just fold it over so it looks like a semi circle! That way there’s no flipping – there’s no wetting the edges to keep it together.
Warning ~ Expect delicious, cheesy, yumminess to drip down your arms while eating these!
So … do you want the bad news now of what you were eating at Applebee’s? Take a look at the sodium in this!!?! 3840 MG!!!!
- Calories ~ 1260
- Fat ~ 92 grams
- Carbs ~ 89
- Sodium ~ 3840 mg
I think these are way better and so much healthier! Give ’em a try!
Veggie Quesadillas
Ingredients
- 2 portobello mushrooms cut into 1” or larger pcs
- 1 red, orange, yellow and green peppers, sliced
- 1 medium red onion, sliced thin
- ½ cup COOKED butternut squash, diced and cubed into small bite size pcs.
- 2 cup fresh baby spinach, roughly chopped
- 2 cloves garlic, minced
- Colby Jack cheese (you decide how much)
- Whole wheat tortillas
Instructions
- In a skillet (preferably cast iron), add about 1-2 Tbsp good quality extra virgin olive oil and heat until the oil splatters if you sprinkle some water on it
- Add your peppers and onion and sauté over medium/high heat for a few minutes.
- Add the mushrooms and garlic, continue to cook until the onions are wilted and start to caramelize
- Add the spinach and squash to the pan. Turn off the heat. Cover the pan and let spinach wilt for a few minutes.
- Put a tortilla into a 10″ or larger skillet that has been sprayed with oil.
- Add a little cheese (or a lot!) and your veggies on only HALF the tortilla.
- Fold empty side over the side with veggies until the tortilla browns.
- Serve with a side of sour cream, salsa and guacamole.
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