Veggie Style Quesadilla Recipe

Veggie Style Quesadilla Recipe

Our quesadillas bring a Mexican twist to your dining table. Filled with melted cheese, veggies, and prunes, they are easy to assemble for a quick yet hearty meal.

Prep Time 20 minutes
Cook Time 20 minutes

Serving Size: 4

Calories: 930

Carbohydrates: 102g

Protein: 28g

Fat: 48g

Fiber: 11g

Sugar: 27g


  • 8 oz sliced mushrooms

  • 1 zucchini, diced

  • 5 tbsp canola oil, divided

  • Salt & freshly ground pepper to taste

  • 6 large tomatoes, diced, divided

  • 1 cup Sunsweet Prunes, divided

  • 1 cup chopped mixed herbs (e.g. parsley, cilantro, chives)

  • 2/3 cup chopped walnut pieces

  • 8 large wheat or corn tortillas

  • 1¼ cup grated Cheddar cheese


Heat 1 tbsp of oil in skillet set over medium-high heat, add mushrooms and cook for 5 to 8 minutes or until softened and starting to brown.  Then add the zucchini and cook for 4 to 5 minutes, season with salt and pepper then remove from heat.


Dice ¼ cup prunes and mix with chopped herbs and half of the tomatoes.


In a separate skillet set over medium heat, heat 1 tsp oil. Place one tortilla into the pan, quickly top with mushroom-zucchini mixture, walnut pieces, a couple of whole prunes, a quarter of the remaining diced tomatoes and about a quarter of the grated Cheddar cheese. Place a second tortilla on top, press down lightly and fry carefully for 2-3 minutes over a medium heat.


Using a lid or large plate, turn the tortilla over and fry for a further 2-3 minutes until crispy and brown. Repeat with the remaining tortillas.


To serve, cut each quesadilla into 6 wedges and serve with the tomato and prune mixture.