Johns Vegetarian Quesadillas Recipes
VEGETARIAN QUESADILLAS
These are delicious and very filling! The small amount of cheese really goes a long way - they taste cheesy but aren't oozing and loaded with fat. They also contain lots of fiber. For a very nutritious and yummy meal, I eat half of one, a salad with avocado, and an orange.
Provided by maggiecain
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Spray a nonstick skillet with cooking spray. Add zucchini, squash, and onion; cook, stirring occasionally, for 5 minutes. Add garlic. Continue cooking until vegetables are tender, about 2 minutes more.
- Spread a scant 1/4 cup refried beans over each tortilla. Set 4 tortillas aside to be the tops of the quesadillas. Spoon 1/4 of the vegetable mixture over the remaining 4 tortillas. Sprinkle 2 tablespoons Cheddar cheese over the vegetables. Cover with the reserved tortillas, bean-side down.
- Wipe skillet out with a paper towel. Heat oil in the skillet over low heat. Add 1 quesadilla. Cook until browned and heated through, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve each quesadilla with 1/4 cup salsa.
Nutrition Facts : Calories 361.4 calories, Carbohydrate 75.8 g, Cholesterol 3 mg, Fat 5.6 g, Fiber 12.3 g, Protein 18.5 g, SaturatedFat 1.2 g, Sodium 1427.5 mg, Sugar 5.7 g
JOHN'S KILLER QUESADILLAS
This is one of the few things that my fiancée will let me make. It is a great meal to make for football Sundays or any time you want to try something different. John's Killer Quesadillas son muy bueno.
Provided by Miss Erin C.
Categories Lunch/Snacks
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Begin by grilling chopped chicken breasts in separate pan.
- Grill until meat is white on the inside.
- Use one tbsp of butter to sauté.
- While grilling chicken, chop pepper and onion into small pieces (add jalapeño if desired) Once chicken is white on the inside add the vegetables.
- Grill these with the chicken until they are browned.
- While grilling the vegetables, put a separate pan on medium heat with one tbsp of olive oil for the actual preparation of the quesadillas.
- After vegetables are done grilling, place one tortilla in the pan and top with 1/2 cup of shredded cheese and half of the chicken veggie mix.
- Place another tortilla on top of this and grill until the bottom tortilla is browned and the cheese is beginning to melt, then flip.
- Repeat step 6 on the other side once the other side is browned and cheese is melted the quesadilla is ready for serving.
- Cut into wedges and garnish with sour cream and your favorite salsa.
JOHN'S VEGETARIAN QUESADILLAS
John is the kind of house guest you appreciate having especially when he makes these wonderful Quesadillas. He served them with sliced avocados and Chipolte Chutney (recipe#117377). It has a very hot, spicy, full bodied flavor that compliments these quesadillas to a Tee. Serve them hot off the pan, if cooking for two have two pans on the go. They are not the same if kept warm in the oven. Have a wee rest between servings they only take minutes to make after the veggies are cooked. Vary the vegetables if you wish--perhaps include sweet pepper, add mushrooms, use up left over vegetables. There is an endless variety of possibilities but I do love this recipe's combination. The measurements are for the finished chopped veggies. A small green salad goes nicely along side.
Provided by Bergy
Categories Lunch/Snacks
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- In a large, non stick, fry pan lightly sprayed with oil stir fry the broccoli, cauliflower and jalapeños for approx 7 minutes.
- Add onions continue cooking for 5 minutes.
- Add tomatoes cook for a further 5 minutes, turning the vegetables all the while.
- Over low heat add a 1/2 tsp of butter or margarine to another pan heat one side of a tortilla, flip the tortilla over and put 3/4 cup of the veggie filling and 3/4 cup of cheese, fold over the tortilla to cover the filling, fry for a minute or so then flip to the other side and continue to fry until the cheese has melted--just a minute or so.
- Serve immediately with salsa and avocado slices with a little lemon squeezed over them.
Nutrition Facts : Calories 1476.9, Fat 116.8, SaturatedFat 58.9, Cholesterol 251.5, Sodium 1499.9, Carbohydrate 46, Fiber 21, Sugar 15, Protein 72.3
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