Quesadilla is one of my favorite dishes. Quesadillas are normally corn or flour tortilla filled with veggies, meat and cheese and cooked on both sides until the cheese melts. You can use any vegetable combination you want in this dish. I like whole wheat since it is healthy. Also you can replace mozzarella cheese with any of your choice like shredded cheddar, mix of different cheese etc. Since the cooking time of tortilla is very short, vegetables must be cooked ahead before filling the quesadillas. Red onion gives a very strong flavor for this dish. Also mixing green and red/orange pepper gives a different flavor and a slight sweet taste.


  • 4  (10 inch) whole wheat flour tortilla
  • ½ lb bell pepper (green + orange/red)
  • 6 oz button mushroom
  • ½ cup sliced red onion
  • 1 tablespoon canola oil
  • ¾ cup shredded mozzarella cheese


  • Slice bell peppers into thin strips.
  • Add oil to skillet and when hot, add peppers and onion and sauté until half cooked.
  • Add mushroom to the skillet and cook until vegetables are cooked but still crisp.
  • Divide vegetables into 2 portions.  Do the same with cheese.
  • Wipe the skillet clean with paper towel and spray a little oil
  • Add a tortilla to the skillet and sprinkle some cheese
  • Top with half of the cooked vegetables spreading evenly leaving about ½ inch at the ends.
  • Sprinkle with cheese on the top
  • Cover with the other tortilla and cook on low flame until cheese is melted
  • Turn over carefully and cook until cheese is melted on the other side
  • Place quesadilla on a cutting board and cut into wedges
  • Serve with guacamole or tomato salsa and sour cream
  • Makes 2 quesadilla

Variations: After adding filling vegetables to the tortilla you can add extra ingredients you like such as fresh chopped tomatoes, black olives, cilantro, corn etc.

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