Vegetable Quesadilla Recipes

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VEGETABLE QUESADILLAS



Vegetable Quesadillas image

These are the easiest quesadillas I have found to make. They are great when you don't feel like messing with chicken but are still in the mood for some mexican. You can throw in just about anything you like too. The recipe is from a card in Hannaford.

Provided by mindex

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 zucchini, chopped
1 head broccoli, chopped into florets
1 medium red pepper
1 medium green pepper
1 large onion
2 garlic cloves, minced
1 tomatoes, seeded and chopped
2 tablespoons salsa
1 tablespoon olive oil
8 flour tortillas
1 cup chipotle cheddar cheese, grated (or Monterey Jalapeno Cheese)
jalapeno, if desired (optional)

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.

LOADED VEGETABLE QUESADILLAS



Loaded Vegetable Quesadillas image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 15

2 medium red bell peppers
8 to 10 tablespoons extra-virgin olive oil
2 medium zucchini, halved and cut into 1/2-inch half-moons
Kosher salt
6 scallions, minced
3 large cloves garlic, thinly sliced
1 pint cherry tomatoes, halved
1 to 1/2 teaspoon chili powder
One 15.5-ounce can black beans, drained
2 tablespoons red wine vinegar
12 medium corn tortillas
1 1/2 to 1 3/4 cups shredded Monterey Jack cheese
Sour cream, for serving
1 fresh cayenne pepper, sliced thin
1/2 cup fresh cilantro leaves

Steps:

  • Place the bell peppers directly over a gas flame. Char on all sides until the skin burns, 3 to 5 minutes. Refrigerate them to cool quickly, 5 to 10 minutes.
  • Place the peppers on a flat surface. Remove the top core and open the pepper up so it lies flat on the cutting board, charred skin-side up. Use a kitchen towel to wipe the charred skin away. Remove the seeds and slice the peppers lengthwise into 1/2-inch slices.
  • Heat 2 tablespoons olive oil in a large saute pan over medium heat until it begins to smoke lightly. Add the zucchini, then sprinkle with salt and cook until tender and lightly browned, 3 to 5 minutes. Transfer to a bowl or baking sheet to cool.
  • Add 2 tablespoons olive oil to the same pan where you cooked the zucchini, followed by the scallions and garlic. Sprinkle with a pinch of salt and cook over medium heat until they become tender, 2 to 3 minutes. Add the tomatoes and chili powder and cook until the tomatoes break down a little, 5 to 8 minutes. Stir in the black beans and vinegar and cook, gently pressing on the beans with the back of a spoon to crush and mix with the tomatoes, until the vinegar cooks down, 2 to 3 minutes. Taste for seasoning. Transfer to a bowl and allow to cool for about 30 minutes.
  • Arrange 6 tortillas on a baking sheet and spread each with about 2 tablespoons of the bean mixture. Drain any moisture from the peppers and zucchini and gently press them both on top of the black bean mixture to make it all stick together, then top with the cheese. Press the remaining 6 tortillas on top of the filling. Top with another baking sheet and gently press down to flatten the filling and make the quesadillas sturdy. Refrigerate for at least 30 minutes and up to overnight.
  • Preheat the oven to 200 degrees F.
  • Heat a grill pan or large nonstick skillet over medium-high heat. Add 1 tablespoon oil and heat until it smokes lightly. Add 2 quesadillas, side-by-side, and brown on the first side, 2 to 3 minutes. Use a metal spatula to flip them on their second side. Add about another tablespoon of oil and cook until browned around the edges, an additional 2 to 3 minutes. Transfer to a sheet tray. Repeat with the remaining quesadillas in batches of 2, keeping the cooked quesadillas warm in the oven.
  • On a flat surface, cut each quesadilla into quarters and arrange on individual plates or a large serving platter. Top with the sour cream, sliced cayenne pepper and cilantro leaves.

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

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.

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 :

VEGETABLE QUESADILLA



Vegetable Quesadilla image

I am a HUGE lover of fajitas and Mexican wraps. A great fajita night is in my top 5 favourite meals. These quesadillas have the flavours of a fab fajita but with a crunchy shell. Also, a great way to use up some stale tortilla or corn wraps. You can add as many vegetables as you like to these quesadillas. I have tried some butternut squash in addition to the others are that is super tasty too!

Provided by ELFoodieLife

Time 20m

Yield Serves 4

Number Of Ingredients 42

1 Red Pepper
1 Green Pepper
1 Yellow Pepper
1 Onion
50g Cheese
8 Tortilla/Corn Wraps
1tsp Butter for Frying (Per Quesadilla)
1 Red Pepper
1 Green Pepper
1 Yellow Pepper
1 Onion
50g Cheese
8 Tortilla/Corn Wraps
1tsp Butter for Frying (Per Quesadilla)
1/2 tsp Chilli Powder
1/4 tsp Ground Cumin
1/4 tsp Paprika
1/4 tsp Salt
Pinch of Sugar
Pinch of Garlic Powder
Pinch of Onion Powder
Small Pinch of Cayenne Pepper
1 Red Pepper
1 Green Pepper
1 Yellow Pepper
1 Onion
50g Cheese
8 Tortilla/Corn Wraps
1tsp Butter for Frying (Per Quesadilla)
1/2 tsp Chilli Powder
1/4 tsp Ground Cumin
1/4 tsp Paprika
1/4 tsp Salt
Pinch of Sugar
Pinch of Garlic Powder
Pinch of Onion Powder
Small Pinch of Cayenne Pepper
2 Tomatoes (Chopped)
1/2 Red Onion (Diced)
1tbs Coriander
1tsp Garlic
1tbs White Wine Vinegar

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



Roasted Veggie Quesadillas image

I am always looking for recipes that will encourage children to eat vegetables and this one has been a huge success. You can also use other vegetables, such as mushrooms, eggplant, asparagus and broccoli. Just remember to roast your vegetables before making the quesadillas. -Kathy Carlan, Canton, Georgia

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 12

2 medium red potatoes, quartered and sliced
1 medium zucchini, quartered and sliced
1 medium sweet red pepper, sliced
1 small onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 cup shredded part-skim mozzarella cheese
1 cup shredded reduced-fat cheddar cheese
8 whole wheat tortillas (8 inches)

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.

Nutrition Facts : Calories 279 calories, Fat 12g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 479mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

CHEESE-CRUSTED FAJITA VEGGIE QUESADILLAS



Cheese-Crusted Fajita Veggie Quesadillas image

Provided by Molly Yeh

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 orange bell pepper, stemmed, seeded and sliced
1 red bell pepper, stemmed, seeded and sliced
1 yellow bell pepper, stemmed, seeded and sliced
1 medium white onion, sliced
1 zucchini, outer green parts only, cut into 3-by-1/4-inch sticks
3/4 teaspoon smoked paprika
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
1 large clove garlic, grated
1 tablespoon chopped fresh oregano leaves
Nonstick cooking spray, for the pan
Eight to ten 5- to 6-inch white corn tortillas
One 8-ounce bag shredded Monterey Jack and Cheddar mix
Lime wedges, for serving
Sour cream and salsa verde or roja, for dipping (optional)

Steps:

  • Heat the oil in a 12-inch cast-iron pan over medium-high heat. Add the peppers, onion and zucchini. Season with the smoked paprika, salt and pepper. Toss to coat with the oil. Cook, stirring occasionally, until the vegetables are softened and browning, 10 to 12 minutes. Add the garlic and oregano and stir to combine. Cook until fragrant, 1 to 2 minutes. Turn off the heat.
  • Heat a large nonstick pan over medium-high heat. Grease the pan with the cooking spray. Carefully place a tortilla in the hot pan. Add 3 tablespoons cheese to half of the tortilla, spreading the cheese to the edges and allowing some to spill over to create a cheesy crust. Top with a hearty spoonful of the cooked pepper mixture, then top with another 3 tablespoons cheese. Fold the bare half of the tortilla over the cheese and pepper filling. Press down to flatten with a spatula. Cook until the cheese is melted and crusty and the tortilla is browned, 3 to 4 minutes. Flip and cook for another 2 to 3 minutes. Remove to a serving platter. Season with salt and a squeeze of lime. Repeat with the remaining tortillas, peppers and cheese, wiping down the pan as needed. Serve with sour cream and salsa for dipping, if desired.

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

CRISPY-EDGED QUESADILLA



Crispy-Edged Quesadilla image

This straightforward quesadilla has an unexpected twist: a border of salty, crispy cheese surrounding the tortilla. Achieving it couldn't be easier; just press down on the folded tortilla as it heats up in the pan so the cheese spills out and turns golden. A nonstick pan is key here, otherwise the melted cheese will glue itself onto the cooking surface. Medium heat is just the right temperature for a quesadilla: It's hot enough to crisp up the cheese but low enough to prevent the cheese from burning.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, snack, weeknight, finger foods, appetizer, main course

Time 10m

Yield 1 quesadilla

Number Of Ingredients 3

2 teaspoons oil (such as olive, grapeseed or sunflower oil)
1 (8-inch) flour tortilla
2/3 cup shredded cheese (such as Cheddar, Monterey Jack or Mexican cheese blend)

Steps:

  • Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
  • Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
  • Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.

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Vegetable Quesadillas. 1643727161-vegetable-quesadillas-photo-by-reneepaj. Credit: ReneePaj. View Recipe this link opens in a new tab. Community member Kathy Sheets shares a tip that makes these quesadillas much easier to turn: "Warm the tortilla for a few seconds in the microwave to make it pliable, lay it on the foil and only put the filling on HALF of the tortilla. …
From allrecipes.com


EASY VEGETABLE QUESADILLA RECIPE | MAIN COURSE 2022
2022-02-18 Instructions. Add a little oil to the pan and add the chopped mushrooms and bell pepper. When it dries, add the chopped garlic and green chili. Add salt and pepper to taste. Heat a tortilla in a pan. Cover half of the bread with the prepared mixture and place the mozzarella cheese on top and cover on the other side.
From limitlessspice.com


MASALA VEGETABLE QUESADILLAS (INDIAN STYLE)
2020-05-23 Step 1- Making the veggie filling. In to a skillet heat oil and add the cumin seeds and finely diced jalapeno ( or green chili). saute for 30-45 seconds. Add the sliced onion, chopped garlic and a pinch of salt. Cook for two minutes. Add the bell peppers and cook till the onion and peppers get soft. Add the corn, all the spices and salt.
From madhuseverydayindian.com


EASY VEGETARIAN QUESADILLA RECIPE - BBC FOOD
Method. Heat the oven to 120C/100C Fan/Gas ½. Heat ½ tablespoon of oil in a frying pan over a medium heat. Add the spring onions and cook for 2 minutes, until …
From bbc.co.uk


VEGETABLE QUESADILLA BAKE - JAZZY VEGETARIAN - VEGAN AND DELICIOUS!
2020-06-06 Preheat the oven to 375 F. Line a large, rimmed baking sheet with unbleached parchment paper. Put the tomatoes in a fine mesh strainer and place it over a medium-sized bowl. Gently press the tomatoes with the back of a wooden spoon to push out some of the juice, and let them stand for 5 minutes to drain off excess liquid.
From jazzyvegetarian.com


EASY VEGETABLE QUESADILLA RECIPE - FLAVORS TREAT
2021-08-06 1. Heat oil in a skillet on medium-high heat. Once oil is hot add corn, onion, bell peppers, salt, cumin. Saute vegetables until onion turns soft and translucent. 2. Melt butter in a pan, warm tortilla for about 20 seconds, sprinkle half the tortilla with cheese, top up with cooked vegetables and more cheese. 3.
From flavourstreat.com


VEGETABLE QUESADILLA RECIPE - VEGETARIAN QUESADILLA - VEG …
2019-11-28 Instructions. Heat oil in a skillet. Add onion and saute until it starts turning translucent. Add mushrooms, bell peppers, and corn kernels. Cook for around 10-12 minutes or until the vegetables are cooked but still crunchy. Add minced garlic, chili powder, salt, and pepper. Saute for around 2 minutes.
From greenbowl2soul.com


HOW TO MAKE VEGETABLE QUESADILLAS RECIPE - THE TORTILLA CHANNEL
Stir until the mushrooms are soft and brown. Take the veggies out of the pan and put them in a bowl. Set aside. Wipe down your skillet and ½ tablespoon olive oil. Add a tortilla and put ¼ of the veggie mixture in the middle of the tortilla. Sprinkle some sliced scallion on top of …
From thetortillachannel.com


GRILLED VEGETABLE QUESADILLAS - JO COOKS
How to make grilled vegetable quesadillas. Heat up the grill: Turn your grill on and let it heat up to about 300 to 350 F degrees. Prep the veggies: Season the zucchini, squash and mushrooms with salt and pepper. Grill the vegetables, including the peppers on both sides until grill marks form. Remove from grill and set aside.
From jocooks.com


5 QUESADILLA TIPS EVERYONE SHOULD KNOW | ALLRECIPES
2022-06-24 Cover the whole surface before folding for the ultimate ooey, gooey, and cheesy experience. 2. Don't Overfill the Quesadilla. When it comes to the other fillings, though, keep them to one side so they don't spill out. You'll flip the cheese-only side over the side with the filling when it's time to fold the quesadilla. 3.
From allrecipes.com


CRISPY VEGETABLE QUESADILLAS RECIPE | MYRECIPES
Place oven rack in middle of oven. Preheat broiler to high. Place a baking sheet on rack in oven (keep pan in oven as it preheats). Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add poblano and corn; cook 5 minutes, stirring once. Add quinoa, salt, and spinach; sauté 2 minutes or until spinach wilts.
From myrecipes.com


GRILLED VEGETABLE QUESADILLAS RECIPE | SARGENTO® FOODS …
Directions. Combine oil and chilies. Set aside 1 tablespoon of the mixture. Brush remaining mixture over both sides of vegetables. Grill vegetables over medium coals 10 minutes or until tender, turning occasionally. Cut bell peppers and zucchini crosswise into 1/4-inch slices. Sprinkle half of cheese over four tortillas; drizzle reserved oil ...
From sargento.com


VEGETABLE QUESADILLAS - CRUNCHY CREAMY SWEET
2021-03-17 Shredd cheese. In a skillet, heat up oil. Add peppers and onion and saute until the onion is translucent. Add mushrooms and saute for 3 minutes, stirring often. Add seasoning and stir in. Add beans. Cook everything together for 3 to 4 minutes, stirring often. Remove filling onto a plate, set aside. Place a generous amount of cheese on a flour ...
From crunchycreamysweet.com


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