Easy Veggie Quesadilla Recipes

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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

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 VEGGIE QUESADILLA



Easy Veggie Quesadilla image

Make and share this Easy Veggie Quesadilla recipe from Food.com.

Provided by FDADELKARIM

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 8

2 (6 inch) tortillas
1/3 cup cheese, shredded (any flavor)
1 tablespoon tomatoes, diced
1 tablespoon onion, diced
1 tablespoon bell pepper, diced
1 tablespoon mushroom, diced (optional)
2 tablespoons taco sauce
cooking spray

Steps:

  • Lightly spray a small frying pan with cooking spray.
  • Cook the diced vegetables in the pan for about 3 minutes. Remove from the heat & add the taco sauce.
  • Lightly spray another small frying pan with cooking spray.
  • Place 1 of the tortilla shells into the pan. Put a thin layer of cheese onto the shell.
  • Scatter the vegetable mixture over top of the cheese. Add another thin layer of cheese & cover with the second tortilla shell.
  • Cook on both sides until slightly brown.
  • Cut into quarters & serve hot.

CRAVE-WORTHY VEGETABLE QUESADILLAS



Crave-Worthy Vegetable Quesadillas image

The vegetables used for these spiced vegetable quesadillas use are up to you. In the recipe below, we call for mushrooms, onion, peppers and greens (like kale or spinach). For tips on using other veggies (like heartier beets and squash), take a read through the article above.

Provided by Adam and Joanne Gallagher

Categories     Main

Time 25m

Yield Makes 4 quesadillas

Number Of Ingredients 15

4 medium to large flour or corn tortillas, see our homemade flour tortilla recipe
1 tablespoon neutral oil or butter
5 ounces mushrooms, sliced (about 2 cups sliced)
1 small onion, sliced
1 bell pepper or poblano pepper, seeds removed and sliced
3 cups torn kale leaves or spinach
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon oregano, preferably Mexican oregano
1/4 teaspoon smoked paprika
1/4 teaspoon fresh ground black pepper
1/4 teaspoon fine sea salt
5 ounces melting cheese like Monterey Jack, shredded (about 1 1/4 cups)
Spray oil or oil brushed onto pan

Steps:

  • Heat the oil or butter in a wide skillet over medium-high heat. Add mushrooms and spread into one layer. Cook, without moving, until browned on one side, 3 to 5 minutes.
  • Stir the mushrooms around the pan, and then add the sliced onions, peppers, onion powder, garlic powder, cumin, oregano, smoked paprika, pepper and the salt. Cook the vegetables until the onions have softened and smell sweet, about 5 minutes. Add the kale or spinach and cook until bright green and wilted, another 2 to 3 minutes.
  • Make quesadillas or transfer the cooked vegetables to an airtight container and refrigerate up to 5 days.
  • Heat a heavy-bottomed skillet over medium heat. Lightly spray the pan or brush it with oil, and then place one tortilla down into the pan.
  • Spread a quarter of the cheese over the tortilla and then spoon a quarter of the cooked vegetable mixture onto one half. Carefully fold the tortilla in half, and then use a spatula to press the top down so that it stays folded. Cook until the underside is toasted, about 2 minutes.
  • Carefully flip the quesadilla and cook until the second side is toasted and the cheese is melted, 1 to 2 minutes. Transfer the quesadilla to a cutting board and cut in half. Repeat with remaining quesadillas.
  • Keep cooked quesadillas warm in a 200 degree F oven while you finish making the remaining quesadillas.

Nutrition Facts : ServingSize 1 quesadilla (recipe makes 4), Calories 313, Fat 14.2g, SaturatedFat 7.2g, Cholesterol 31.5mg, Sodium 825mg, Carbohydrate 32.1g, Fiber 2g, Sugar 3.5g, Protein 15.4g

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

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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