Veggie Quesas Recipes

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

Ingredients

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.

GARDEN VEGETABLE QUICHE

Garden Vegetable Quiche image

Make your next brunch special with this fluffy, deep-dish quiche. Fresh rosemary enhances this delightful egg dish that's chock-full of savory garden ingredients. It cuts nicely, too. -Kristina Ledford Indianapolis, Indiana

Provided by Taste of Home

Categories Breakfast Brunch Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 frozen pie shell (9 inches)
1 small red onion, sliced
1/2 cup sliced fresh mushrooms
1/4 cup diced yellow summer squash
1 tablespoon butter
1/2 cup fresh baby spinach
3 garlic cloves, minced
1 cup shredded Swiss cheese
4 large eggs, lightly beaten
1-2/3 cups heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon minced fresh rosemary
1/4 teaspoon pepper

Steps:

Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese. , Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 369 calories, Fat 31g fat (16g saturated fat), Cholesterol 190mg cholesterol, Sodium 330mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 0 fiber), Protein 9g protein.

VEGGIE QUESAS

Veggie Quesas image

Make and share this Veggie Quesas recipe from Food.com.

Provided by Jess N

Categories Peppers

Time 25m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

2 small green sweet peppers, cut into thin strips (or red sweet peppers)
1 small red onion, cut into thin 1-inch-long strips
2 teaspoons olive oil or 2 teaspoons cooking oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons fresh parsley or 2 tablespoons cilantro, snipped
1/3 cup reduced-fat cream cheese (tub style)
5 flour tortillas, taco sized
salsa (optional)

Steps:

In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of the oil for 3 to 5 minutes or until crisp-tender. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in parsley. Set aside.
Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.
Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil. Bake in a 425°FF oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa.

Nutrition Facts : Calories 80.2, Fat 3.5, SaturatedFat 1.3, Cholesterol 4.5, Sodium 121.6, Carbohydrate 9.8, Fiber 0.9, Sugar 1, Protein 2.3

VEGAN QUESO RECIPE BY TASTY

Vegan Queso Recipe by Tasty image

Here's what you need: raw cashew, boiling water, olive oil, white onion, garlic, carrots, serrano pepper, cumin, chili powder, vegetable stock, nutritional yeast, salt, black pepper, non-dairy milk, chopped fresh cilantro, tortilla chip

Provided by Jordan Kenna

Categories Appetizers

Yield 2 cups

Number Of Ingredients 16

Ingredients

1 cup raw cashew
boiling water, to cover
1 tablespoon olive oil
½ white onion, diced
2 cloves garlic, minced
2 carrots, sliced
1 serrano pepper, or jalapeño pepper, seeded and sliced, plus more for garnish
½ teaspoon cumin
1 teaspoon chili powder
1 cup vegetable stock
⅓ cup nutritional yeast
½ teaspoon salt
½ teaspoon black pepper
1 cup non-dairy milk
chopped fresh cilantro, for garnish
tortilla chip, for serving

Steps:

Add the cashews to a small heatproof bowl and cover with boiling water. Soak for 1 hour, then drain.
Heat the olive oil in a medium pan over medium heat. Add onion and garlic and cook until the garlic is fragrant and the onion begins to soften, about 2 minutes.
Add carrots and chiles. Continue to cook for another 3-4 minutes, or until the onions are translucent and the chiles are tender.
Add the cumin and chili powder and stir well to coat the vegetables.
Increase the heat to medium-high and add the vegetable stock. Bring to a simmer before covering and cooking for 15 minutes.
Transfer the vegetable mixture to a blender with the soaked cashews, nutritional yeast, salt, pepper, and milk alternative to the blender on top of the sautéed vegetables. Puree until smooth and creamy, adding more milk alternative to adjust the consistency if necessary.
Pour the queso into a shallow bowl or serving dish.
Garnish with additional chiles and chopped cilantro. Serve with tortilla chips.
Enjoy!

Nutrition Facts : Calories 812 calories, Carbohydrate 53 grams, Fat 59 grams, Fiber 6 grams, Protein 15 grams, Sugar 16 grams

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