Cheese and Vegetable Quesadillas

Ingredients

2 bell peppers (any colour)

2 green onions

¾ cup (180 ml) frozen or drained canned whole corn kernels

3 tbsp (45 ml) vegetable oil

4 whole wheat tortillas (7 inch)

¾ cup (180 ml) shredded cheese (75 g) of choice (e.g., cheddar, mozzarella, Monterey Jack)

Directions

1. Dice the bell peppers and finely chop the green onions.
2. Heat the oil in a skillet over medium-high heat. Cook the bell peppers, onions and corn.
3. On a flat surface, place a tortilla. Sprinkle cheese over half the tortilla, add the cooked vegetables on top, then sprinkle another layer of cheese. Fold the other half of the tortilla over the filling. Repeat for the remaining tortillas.
4. In a skillet over medium heat, grill one side of the quesadilla until browned. Flip with a spatula and grill the other side until browned and the cheese mixture is melted.
5. Transfer to a cutting board and cut into 4 pieces.

Nutrition team’s advice: This recipe can be served as a complete breakfast since it includes a source of protein, whole grains and vegetables.

Recipe inspiration: https://www.zeste.ca/recettes/quesadillas-au-fromage-et-aux-mais-grilles