Cabbage and Carrot Quesadillas - Capital Area Food Bank
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Cabbage and Carrot Quesadillas

By cafb March 30, 2018

310 calories | 27g carbs | 20g fat (4g sat fat) | 9g protein | 423mg sodium | 6g fiber | 4g sugar (1g added sugar) per serving

Serves 8 for $4.30

This kid-friendly recipe is a great way to sneak vegetables into a meal.


  • 8 whole wheat tortillas
  • ½ head red or green cabbage, cored and thinly sliced
  • 2 carrots, shredded using the large holes of a box grater
  • 4 tablespoons oil, divided


  1. Heat 2 tablespoons oil in a large non-stick skillet over medium heat.
  2. Add cabbage and cook 10 minutes until cabbage begins to soften, stirring occasionally.
  3. Add carrots and cook 5 more minutes.
  4. Move mixture to a bowl and wipe out the pan.
  5. Place ½ cup of the filling on one half of a tortilla, fold in half, and press down. Repeat with remaining tortillas.
  6. Skillet and cook until golden, about 5 minutes. Flip and cook until golden, about 3 minutes.
  7. Cut quesadillas into wedges and enjoy with the peanut dipping sauce

Peanut Dipping Sauce

Combine ½ cup peanut butter, 1 tablespoon chopped cilantro, 1 tablespoon soy sauce, 1 tablespoon vinegar.

Stir together and slowly add water with either a spoon or a whisk until the texture is to your liking for dipping or spreading.

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