Garden Vegetable Quesadillas Recipes

FARMER'S MARKET VEGETARIAN QUESADILLAS

Steps:

• In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
• Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

VEGETABLE QUESADILLAS

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.

GARDEN VEGETABLE QUESADILLAS

Steps:

• 1. Heat oil in 12-inch skillet over medium-high heat until hot. Add mushrooms, onion, bell pepper, garlic, salt and pepper cook and stir 3 minutes. Reduce heat to low add spinach leaves. Cook an additional 1 to 2 minutes or until spinach is wilted. Remove from heat stir in cilantro.2. Place 1/4 of vegetable mixture on half of each tortilla sprinkle each with 1/4 cup cheese. Fold remaining halves of tortillas over filling. Place tortillas on ungreased cookie sheet3. Broil 6 to 8 inches from heat for 2 minutes. Turn quesadillas over broil an additional 1 to 2 minutes or until quesadillas are golden brown and cheese is melted. Serve with salsa.Nutrition Information Per Serving: Serving Size: 1 Quesadilla * Calories: 280 * Calories from Fat: 100 * % Daily Value: Total Fat: 11 g 17% * Saturated Fat: 4 g 20% * Cholesterol: 15 mg 5% * Sodium: 660 mg 28% * Total Carbohydrate: 31 g 10% * Dietary Fiber: 4 g 16% * Sugars: 4 g * Protein: 14 g * Vitamin A: 100% * Vitamin C: 70% * Calcium: 30% * Iron: 20% * Dietary Exchanges: 1 1/2 Starch, 1 1/2 Vegetable, 1 Medium-Fat Meat, 1 Fat or 1 1/2 Carbohydrate, 1 1/2 Vegetable, 1 Medium-Fat Meat, 1 Fat

EASY VEGGIE QUESADILLA

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.

VEGETABLE QUESADILLAS

Steps:

• Chop veggies. (This can be done in advance to make it an even faster meal to prepare when you get home or are ready to eat.).
• Pour 1 tbsp Olive Oil in large skillet. Add all veggies except tomato. Cook until tender.
• Add tomato and cook for 2 minutes more. Add salsa to taste and for moisture. If you like a mushy quesadilla mix add more salsa. Or if you prefer a dry mix add less. Add about a Tablespoon at a time. This will flavor the veggies. If you use hot salsa be prepared for hot mix.
• Cook until heated through.
• Place scoop of quesadilla mix on one side of a flour tortilla, top with grated cheese and jalapenos if desired. Fold over. Heat in a skillet or sandwich maker.
• Enjoy.

ROASTED VEGETABLE QUESADILLAS

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.

VEGETABLE QUESADILLA

Steps:

• In a small bowl, combine the fajita seasoning ingredients. Then in a frying pan over a medium heat add the vegetables with a little oil, fry for 5 minutes stirring occasionally.
• Whilst they fry, make the salsa. Chop the tomatoes and red onion, and then finely chop the garlic and coriander. Add to a bowl with the vinegar and mix.
• Add in the fajita seasoning and combine and fry together until lovely and soft
• Lay out your tortilla wraps and add the mixture to the top of two of them then spread the mixture out to the edges
• Sprinkle your grated cheese over the vegetable mix and top with the other tortilla wrap, like a sandwich. Repeat with both.
• In a clean frying pan, add a knob of butter over a low/medium heat
• Once melted, add a quesadilla at a time and flip carefully after a couple of minutes. It should be lovely and brown. Repeat on the other side and then serve with the salsa.

ROASTED VEGGIE QUESADILLAS

Steps:

• In a large bowl, combine the first 9 ingredients. Transfer to a 15x10x1-in. baking pan. Bake at 425°until potatoes are tender, 24-28 minutes., In a small bowl, combine cheeses. Spread 1/3 cup vegetable mixture over half of each tortilla. Sprinkle with 1/4 cup cheese; fold tortillas to close. Cook in a greased cast-iron skillet or griddle over low heat until cheese is melted, 1-2 minutes on each side.