Veggie Quesadillas


These make a great snack after school and only take a little time to prepare. Roast the veggies ahead of time and they can be whipped up in a snap, or just sauté the veggies with some spices right in the pan. 

2 tablespoons oil 

½ onion, sliced 

2-3 cloves garlic, minced 

½ teaspoon salt 

½ teaspoon chili powder 

1 teaspoon dried thyme 

3-4 leaves kale, sliced thinly into strips 

3-4 leaves chard, sliced thinly into strips 

1-1 ½ cups cheddar cheese, grated 

6 whole wheat or corn tortillas 


  1. Heat a skillet on medium heat. When it is hot, add oil and sauté onions and garlic till soft and translucent.  
  2. Add the salt and spices, mixing into the garlic and onions to awaken the flavors.  
  3. When the onions are well cooked, added in the kale and chard and sauté for another minute or two until they are wilted and vibrant green in color. 

Stovetop method: 

Place another pan on the stove over medium heat. Place one tortilla in the pan and heat about 30 seconds. Turn over and sprinkle cheese and sautéed veggies on one half of the tortilla and fold in half. Let heat for about 1 minute then turn over. Once cheese is melted, remove from pan and cut in wedges. 
Repeat with the remaining tortillas, veggies, and cheese. 

Oven method: 

Place 3 tortillas on a baking sheet and layer cheese, veggies, and another layer of cheese. Place the other 3 tortillas on top and place in the oven for about 5-8 minutes, or until melted all the way through.  

Serving Size:
Makes 6 servings.
Seattle Tilth
Leika Suzumura