It’s so easy, quick and light! This recipe is easy to make, and you can use homemade Pesto (or one from the store). It’s fool-proof!

Butters and I visited our hometown yesterday. It is not too far away – only 20-30 minutes by freeway. It’s about 60-70 mins via LA traffic.

About 30 seconds before our destination, we passed Susie Cakes. We had to stop, park, pay the meter, and get two cupcakes. Plus, we got a whoopie pie.

It was a complete surprise to me that the whoopie pie disappeared so quickly…around 1–2 a.m.

The slang was not very cute.

We have created these quesadillas with a veggie filling. We need to eliminate those whoopie pies that we eat at night.

But don’t worry. Once you try these, you’ll soon forget all about those vanilla buttercream sandwich cookies.

You won’t forget, but these quesadillas loaded with cheese and fresh veggies sauteed in butter will help.

This recipe is easy to make (even faster if you use store-bought Pesto! You can bake them right in the microwave.


  • Olive oil one tablespoon
  • Two cloves garlic, minced
  • Two zucchinis thinly sliced into 1/4-inch thick round slices
  • One diced bell pepper
  • 1 cup frozen, canned, or roasted corn kernels
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • Pesto: 1/2 cup homemade Pesto or store-bought
  • Eight 8-inch flour tortillas
  • 2 cups shredded cheddar cheese


  • Preheat oven to 400 degrees F. Line the baking sheet with parchment.
  • Heat olive oil in a large skillet on medium heat. Add the garlic, bell pepper, corn, and zucchini; season to taste with salt and black pepper. Cook, stirring frequently, for 3-4 minutes or until the vegetables are tender. Set aside.
  • Spread Pesto onto the tortilla, and top with zucchini mixture, cheese, and another tortilla. Repeat with the remaining tortillas for four quesadillas.
  • Place the quesadillas on a baking sheet. Bake in the oven for 8-10 minutes until cheese is melted.
  • Serve immediately

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