Recipe - Vegetable Quesadillas

Adapted from: USDA SNAP-Ed Recipes

Level 2: Basic Kitchen
Serving size: 1 quesadilla
Servings per recipe: 6
Price per serving: 74¢
Preparation and cook time: >45 minutes- best for smaller programs or cooking clubs


  • Grater
  • 2 large bowls for veggies
  • Medium skillet and hot plate or stove
  • Dinner plate
  • Spatula


  • Cooking spray
  • 1 Tbsp olive oil for sauteing
  • 12 whole-wheat 6" tortillas
  • 3 cups shredded low fat cheese, like cheddar or monetary jack
  • 1 zucchinis, grated
  • 1 carrots, grated
  • Salt & pepper to taste (optional)
  • 1 12oz jar salsa
  • Pinch of chili powder or dash of hot sauce (optional)

Adult preparation:

Chop off zucchini and carrot ends


  1. Grate vegetables, place in bowls (Optional: Add seasonings: salt & pepper, chili powder or hot sauce). TIP: Placing vegetables in individual bowls will allow children to select which vegetables they add to their quesadillas.
  2. Add about 1/2 Tbsp of oil to the skillet.
  3. Saute carrots until soft, then transfer back to bowl. Set aside.
  4. Repeat steps 2 and 3 for zucchini
  5. Wipe or rinse skillet and spray with cooking spray.
  6. Place 1 tortilla in skillet.
  7. On half of one tortilla place about 1/4 cup of cheese and 2-3 Tbsp of vegetables, sprinkle with a little more cheese.
  8. Fold tortilla in half and press firmly with a spatula
  9. Flip and cook over medium heat for about 2 minutes on each side until cheese is melted
  10. Repeat spraying skillet each time with cooking spray and repeat with remaining tortillas.
  11. Serve with tomato salsa (about 2 Tbsp per quesadilla).