Scrumptious Veggie Quesadillas

Thursday, July 26th 2018, 3:14 pm
By: News On 6


  • 2 teaspoon olive oil
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 cup baby bok choy, diced
  • 1 cup sweet or red onion, diced
  • ½ cup red, orange or yellow bell pepper, diced
  • ½ cup red cabbage, chopped
  • 1 cup carrots, diced
  • 1 cup okra, sliced
  • 1 cup cremini mushrooms, diced
  • 1 cup baby kale, finely chopped
  • 1 jalapeno, diced very finely
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon chipotle powder
  • ½ cup chopped cilantro
  • 1 cup of fresh heirloom tomatoes, seeded and diced
  • Salsa and/or Pico de Gallo (homemade or store bought)
  • Kite Hill Jalapeno Cream Cheese
  • 2 packages Angelic Bakehouse Sprouted Mash 7 Grain Premium Wraps or La Tortilla Factory Organic Sprouted Wheat Tortillas


  1. Heat olive oil in a large non-stick skillet on medium-high. Add zucchini, squash, bok choy, onion, bell pepper, cabbage, carrots, okra, mushrooms, kale, jalapeno, cumin, chili powder, chipotle powder and sauté stirring constantly until the vegetables are crisp tender, about 5 to 7 minutes.
  2. Stir in cilantro and tomatoes and set aside.
  3. Heat a cast iron griddle or flat skillet on medium heat. Place a tortilla or tortillas on the skillet or griddle and top half of the tortilla with the sautéed vegetables.
  4. Fold the tortilla over to cover and cook several minutes until tortilla is slightly brown. Then flip and brown the other side.
  5. Serve with salsa and/or fresh Pico de Gallo and Kite Hill Jalapeno Cream Cheese and enjoy.