Grammy's Kitchen · Quesadillas · Veggie Quesadillas
One of 80 quesadillas recipes we measured
It ranks #1 of 80 for structural integrity among the quesadillas recipes we compared. 2 cooks on www.favfamilyrecipes.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 80.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 2% |
| salt | 1% | 0% |
| aromatics | 0% | 6% |
| vegetables and beans | 55% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 154 g | 1 cup frozen corn |
| 124 g | 1 cup grated zucchini (juices squeezed out) |
| 0 g | 1/2 bunch cilantro (chopped) |
| 15 g | 2 tablespoons diced jalapeno (or more if you like it hot) |
| 397 g | 14 ounces black beans (drained and rinsed) |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon pepper |
| 5 g | 2 teaspoons chili powder |
| 1 g | 1/2 teaspoon cumin |
| 113 g | 1 cup Monterey Jack cheese (shredded) |
| 4 low-carb flour tortillas (or whole wheat) |
Method: 4 steps, published by www.favfamilyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is the only time my kid actually begs me for veggies! The best easy meal ever. Thank you!!” — a cook, 5.0★
“These are a great change up to our weekly taco night!” — a cook, 5.0★