Crispy Vegetable Quesadillas Recipes

VEGETABLE QUESADILLAS

Vegetable Quesadillas image

Delicious quesadillas with cheese and steamed vegetables like broccoli, carrot, bell pepper and mushrooms.

Provided by Ginger

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 2

Number Of Ingredients 9

Ingredients

1 zucchini, cubed
1 head fresh broccoli, chopped
1 red bell pepper, chopped
1 carrot, chopped
1 yellow onion, chopped
4 small button mushrooms, chopped
4 (10 inch) flour tortillas
½ cup shredded sharp Cheddar cheese
½ cup shredded Monterey Jack cheese

Steps:

Preheat oven to broil. Line a baking sheet with aluminum foil.
Place zucchini, broccoli, bell pepper, carrot, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
Place two tortillas, side by side, on the prepared baking sheet. On each tortilla layer cheddar cheese, vegetables, then Monterey jack cheese. Top each with another tortilla.
Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.

Nutrition Facts : Calories 787.2 calories, Carbohydrate 99.7 g, Cholesterol 54.8 mg, Fat 30.1 g, Fiber 12.7 g, Protein 33.1 g, SaturatedFat 14.2 g, Sodium 1308.8 mg, Sugar 14.3 g

EASY OVEN CRISPY QUESADILLAS

Easy Oven Crispy Quesadillas image

These "snack type" quesadillas can be assembled early in the day & baked later on. Great for snacking during the game - any game!! To do this, simply cover tightly with plastic wrap after step 2 & refrigerate for up to 6 hours.

Provided by CountryLady

Categories Lunch/Snacks

Time 20m

Yield 16-24 wedges

Number Of Ingredients 9

Ingredients

3/4 cup salsa (mild, medium or hot)
1/3 cup grated parmesan cheese
1/4 cup chopped fresh coriander or 1/4 cup basil (or 1/2 tsp dried basil)
8 6-inch flour tortillas
1 cup sliced roasted red pepper
1/2 cup chopped black olives
3 green onions, finely chopped
2 cups shredded cheese (cheddar, monterey jack or blend)
vegetable oil

Steps:

Stir salsa with parmesan& coriander.
Place tortillas on a flat surface.
Spread equal amounts of salsa mixture all over each tortilla, leaving about a 1/2 inch border around the edges.
Scatter equal amounts of peppers, olives, onions& cheese on HALF of each tortilla.
Fold in half.
Lightly brush oil on the outside of each tortilla& place on a baking dish.
Bake in a preheated 425F oven for 5 minutes per side or until golden brown.
Slice each tortilla into 2 or 3 wedges& serve with sour cream, guacamole& additional salsa for dipping (optional).

ROASTED VEGETABLE QUESADILLAS

Roasted Vegetable Quesadillas image

These quesadillas get their unique flavor from a special blend of roasted veggies. They'll be a popular finger food at your Halloween gathering. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

Ingredients

1 medium onion, chopped
1 medium zucchini, chopped
1 medium sweet red pepper, chopped
1 cup frozen corn, thawed
1 tablespoon olive oil
1/2 teaspoon ground cumin
4 tomato flour tortillas (10 inches)
1 cup shredded Mexican cheese blend
Guacamole, sour cream, salsa and sliced ripe olives, optional

Steps:

In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until tender. Reduce heat to 350°., Divide vegetable mixture evenly between two tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake for 8-10 minutes or until cheese is melted. , Cut each quesadilla into six wedges. Garnish with guacamole, sour cream, salsa and olives if desired.

Nutrition Facts :

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