Veggie quesadillas with sour cream and lime
Savor the vibrant flavors of Veggie Quesadillas with Sour Cream and Lime! Discover how to create this tantalizing dish with red pepper, onion, jalapeno, and melty cheddar cheese, all wrapped in crispy tortillas. Topped with fresh coriander, rich sour cream, and a splash of lime juice, these quesadillas are perfect for a quick and delicious meal.
- 15 Apr 2024
- Cook time 10 min
- Prep time 5 min
- 2 Servings
- 10 Ingredients
Veggie quesadillas are a delightful and easy-to-make Mexican-inspired dish that combines fresh, vibrant vegetables with melty cheddar cheese, served alongside tangy sour cream and a hint of refreshing lime. Perfect for a quick lunch or a light dinner, this recipe is sure to become a favorite with its simple ingredients and delicious flavors.
Ingredients:
Instructions:
- Thinly slice the red pepper and onion.
- Finely chop the jalapeño pepper. Remove the seeds if you prefer less heat.
- Dice the tomato.
- Heat the vegetable oil in a large pan over medium heat.
- Add the sliced red pepper, onion, and chopped jalapeño to the pan.
- Sauté for about 5-7 minutes, or until the vegetables are tender and slightly caramelized.
- Remove the pan from the heat and set the cooked vegetables aside.
- Lay out the tortillas on a flat surface.
- Evenly distribute the cooked vegetable mixture onto one half of each tortilla.
- Sprinkle the shredded cheddar cheese over the vegetables.
- Fold the empty half of each tortilla over the filled half to form a half-moon shape.
- Heat a clean skillet or griddle over medium heat.
- Place the folded quesadillas into the skillet.
- Cook for about 2-3 minutes on each side, or until the tortillas are golden brown and crispy, and the cheese is melted.
- Remove the quesadillas from the skillet and let them cool slightly.
- Cut the quesadillas into wedges.
- Sprinkle the diced tomato and chopped coriander leaves on top.
- Serve with a dollop of sour cream and a drizzle of lime juice on each quesadilla serving.
Tips:
- For added flavor, consider roasting the vegetables before incorporating them into the quesadillas.
- Make sure the tortillas are fully heated and slightly crisp to give the quesadillas a satisfying crunch.
- If you prefer a spicier kick, leave the seeds in the jalapeño or add a dash of hot sauce.
- Shredding your own cheddar cheese can help it melt better compared to pre-shredded cheese.
- Serve the quesadillas immediately after cooking to enjoy them at their best texture and flavor.
Enjoy your homemade veggie quesadillas with a squeeze of lime and a dollop of sour cream. These quesadillas are a healthy and satisfying meal that can be enjoyed by everyone. They are perfect for a quick weeknight dinner or lunch, and you can always customize them with your favorite vegetables and cheese.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 220kcal | 9% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 6g | 15% |
| Sugar 5g | 5% |
| Fat | |
| Fat 14g | 17% |
| Saturated 3.69g | 12% |
| Cholesterol 16mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 18mg | 3% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 1.54mg | 10% |
| Vitamin B6 0.32mg | 19% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.11ug | 4% |
| Vitamin C 60mg | 64% |
| Vitamin E 1.22mg | 8% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.14mg | 0% |
| Iron, Fe 1.09mg | 10% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 360mg | 11% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 1.30mg | 12% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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