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Dinner Tonight: November 17, 2020 Baked Veggie Quesadillas

Baked Veggie Quesadillas


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This recipe originated with our friends at Recipe for Success. It’s a definite crowd-pleaser, comes together quickly, and can be personalized to suit any palate. Let each person assemble their own to cut down on the dinner preparation workload and dial up the fun!


  • 6 7 – 8 ” whole wheat tortillas
  • 1 ½ cup low – fat mozzarella, shredded
  • 1 Green onion (scallion)
  • 3 cups assorted mixed vegetables
  • 1 tablespoon Extra virgin olive oil
  • 1 cup low – fat sour cream
  • 1 tablespoon Chopped fresh herb(s) of your choice
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper


  1. Clean and chop vegetables into bite sized pieces.
  2. Add 1 tablespoon olive oil to a sauté pan over medium heat. Add the vegetables and sauté until they are just soft.
  3. Remove from heat and set aside.
  4. Preheat oven to 400 °F. Lay 3 of the tortillas on a sheet pan.
  5. Chop scallions into small pieces.
  6. Evenly spread the mozzarella onto the tortillas.
  7. Sprinkle the sautéed veggies and chopped green onion over all 3 tortillas. Cover each tortilla with the remaining 3 tortillas .
  8. Place sheet pan in oven. Bake 5 minutes until tortillas are crisp and the cheese is melted.
  9. Place a quesadilla on a cutting board and cut into fourths.
  10. Mix the chopped herbs, sour cream, and lemon juice in a small bowl. Add salt and pepper to taste.
  11. Serve the quesadillas with the herbed sour cream as a dip and enjoy!

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