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Easy Veggie Quesadillas
Prep Time:
10 minutes
Cook Time:
13 minutes
Makes:
4 servings
Ingredients

2 Tablespoons H-E-B Olive Oil

1 small Onion, thin sliced rings separated

1 small Red bell pepper thin sliced

1 jar (1 lb., 10 oz.) Ragu organic pasta sauce

4 H-E-B burrito-size flour tortillas

1 cup H-E-B shredded mozzarella cheese

Directions


Heat 1 Tablespoon of olive oil over medium high heat in a large 12-inch skillet. Add the s
liced onions and bell pepper strips, cook 4 minutes or until softened, stirring occasional
ly. Reduce the heat to medium and stir in 1 1/2 cups of the Ragú Organic Pasta Sauc
e. Cook the sauce over low heat for 5 minutes or until the sauce is thickened.
Evenly spread the sauce mixture on the tortillas, leaving a 1-inch border. Top each tortil
la with 1/4 cup shredded cheese and fold in half. Set the folded tortillas aside on a shee
t of foil.
Clean the skillet, heat the remaining tablespoon of olive oil over medium heat. Cook 2 que
sadillas at a time for 4 minutes, turning once, or until golden brown and cheese is melted
. Cut the quesadillas into wedges and serve with the remaining pasta sauce

Nutritional Information


No Nutritional Information Available


Source


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