Veggie Filled Quesadillas Recipes

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SOUTHWEST VEGGIE QUESADILLAS



Southwest Veggie Quesadillas image

Southwest veggies quesadillas loaded with bean, corn, bell pepper, cilantro, spices and lots of cheese and served with a creamy cilantro sour-cream dip. These quick quesadillas are packed with flavor and can be made vegan too!

Provided by Layla

Categories     Appetizer

Number Of Ingredients 18

1 tablespoon olive oil
1 cup bell pepper (diced (colors of choice))
1 cup black beans (canned, rinsed and drained)
1/2 cup corn ((canned, frozen or fresh))
1/2 cup onion (diced)
2 cloves garlic (minced or crushed)
1 teaspoon cumin
1 teaspoon chili powder
salt and pepper (to taste)
¼ cup chopped cilantro
4 medium flour tortillas
2 cups shredded cheese (see note)
½ cup sour cream
1/4 cup mayo (or replace with sour-cream or Greek yogurt)
¼ cup cilantro (minced )
Juice of ½ lime
1 tsp olive oil
Salt and pepper (to taste)

Steps:

  • Heat 1 tablespoon oil in a medium pan over medium-high heat. Add the oil, bell peppers, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper. Season with salt and pepper and cook for 3-4 minutes or until the bell peppers and onions of softened. Turn off heat and stir in the cilantro.
  • In a clean skillet over medium heat, add a flour tortilla. Top with cheese, cooked veggies mixture, and another layer of cheese. Place another tortilla on top and cook, flipping once, until golden on both sides, about 3 minutes per side. Repeat with remaining ingredients. Slice and Serve with sour-cream cilantro sauce.
  • To Make the sour-cream cilantro sauce. Whisk all the ingredients in a medium bowl until combined.

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

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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