Go Back
Mini Grilled Veggie Quesadilla Pockets are a delightful twist on the classic quesadilla, making them a perfect snack or meal for any occasion. These bite-sized treats are not only delicious but also packed with nutrients, making them an appealing choice for health-conscious individuals and families alike. The combination of crispy tortillas, melted cheese, and vibrant grilled vegetables creates a harmonious blend of flavors and textures that will satisfy your taste buds.

Mini Grilled Veggie Quesadilla Pockets

Discover the mouthwatering world of Mini Grilled Veggie Quesadilla Pockets! This recipe reimagines a classic favorite with crispy tortillas, melted cheese, and a medley of colorful grilled vegetables, making it a nutritious and satisfying snack or meal. Not only are they quick to prepare, but they can also be customized to suit any dietary preference. Ideal for a quick lunch or a fun appetizer, these quesadilla pockets are packed with flavor and health benefits. Dive into the deliciousness today!
Print Recipe Pin Recipe

Ingredients
  

For the Quesadilla Pockets:

8 small flour or whole wheat tortillas

1 cup shredded cheese (choose from cheddar, mozzarella, or a Mexican blend)

For the Grilled Veggies:

1 small zucchini, diced into bite-sized pieces

1 bell pepper (red, yellow, or green), diced

1 cup mushrooms, sliced

1 small red onion, diced

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon ground cumin

Salt and pepper to taste

For Assembly:

1 cup fresh spinach or arugula

Optional: sour cream or salsa for dipping

Instructions
 

Prepare the Grilled Veggies:

    - In a large mixing bowl, combine the diced zucchini, bell pepper, sliced mushrooms, and red onion.

      - Drizzle the olive oil over the vegetables, then sprinkle with garlic powder, ground cumin, salt, and pepper. Toss everything together until the veggies are fully coated in the oil and seasonings.

        Grill the Veggies:

          - Preheat a grill pan or an outdoor grill to medium heat.

            - Add the seasoned vegetable mixture to the grill and cook for approximately 5-7 minutes, stirring occasionally. Grill until the vegetables are tender and have nice grill marks. Once done, remove them from the heat and allow to cool for a few minutes.

              Assemble the Quesadilla Pockets:

                - On a clean flat surface, lay out four of the tortillas. For each tortilla, generously layer with the grilled veggies, a handful of fresh spinach or arugula, and a sprinkling of shredded cheese.

                  - Place a second tortilla on top of each filled tortilla, pressing down gently to secure the filling.

                    Grill the Quesadilla Pockets:

                      - Lightly oil the grill pan to prevent sticking and reheat it over medium heat.

                        - Carefully transfer the assembled quesadilla pockets to the grill pan. Cook for 2-3 minutes on each side, or until the tortillas turn golden brown and crispy and the cheese melts. For an extra crispy texture, you can press down with a spatula while grilling.

                          Serve:

                            - Once grilled, remove the quesadilla pockets from the pan and let them cool for about a minute. Cut each pocket into quarters or halves for easy serving.

                              - Serve warm, accompanied by sour cream or salsa on the side for dipping.

                                Prep Time: 15 mins | Total Time: 30 mins | Servings: 4-8 (depending on appetite)

                                  - Presentation Tips: Arrange the quesadilla pockets on a platter, garnishing with extra greens, and serve with colorful bowls of sour cream and salsa for a vibrant presentation. Enjoy!