Description
Mini Veggie Quesadilla Triangles are a fun, bite-sized snack or appetizer made with whole wheat tortillas, melted cheese, and finely chopped vegetables. Perfect for parties, kids’ lunches, or a quick healthy snack.
Ingredients
– 2 1/2 cups All-Purpose Flour
– 1 teaspoon Baking Soda
– 1/2 teaspoon Baking Powder
– 1 tablespoon Pumpkin Pie Spice
– 1/2 teaspoon Salt
– 1/2 cup Unsalted Butter, softened
– 1 cup Granulated Sugar
– 1/2 cup Brown Sugar, packed
– 1 cup Pumpkin Puree
– 1 large Egg
– 1 teaspoon Vanilla Extract
– 8 ounces Cream Cheese, softened
– 1/2 cup Unsalted Butter, softened
– 4 cups Powdered Sugar, sifted
– 1 teaspoon Vanilla Extract
– A pinch of Salt
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, mix shredded cheese, black beans, corn, bell peppers, and spinach.
- Place one tortilla on a flat surface. Sprinkle half of the cheese and vegetable mixture evenly over the tortilla.
- Top with a second tortilla and press down gently.
- Cut the stacked tortillas into 8 triangles using a pizza cutter or sharp knife.
- Place triangles on the prepared baking sheet. Lightly brush or spray with olive oil.
- Bake for 8-10 minutes, flipping halfway, until the cheese is melted and the edges are crispy.
- Serve warm with salsa, sour cream, or guacamole for dipping.
Notes
- For a crispier result, cook in a skillet over medium heat for 2-3 minutes per side instead of baking.
- Customize the filling with other vegetables like zucchini or mushrooms.
- These can be made ahead and reheated in the oven to maintain crispiness.
- Use gluten-free tortillas for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4 triangles
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg