It’s easy, it’s vegetarian and oh-so tasty—our easy veggie quesadilla recipe made with fajita veggies and shredded cheese is fresh, warm and gooey! This recipe encompasses the rich flavor you expect from a favorite Mexican-inspired snack.
The key to achieving great-tasting results is to brown the quesadilla at the same time the cheese melts, fusing the ingredients together. This means you have to have enough patience to cook this recipe on a lower heat setting—you can do it, and the results are worth it!
Of course, our carnivorous friends are welcome to add chicken, beef and additional veggies to this dish!
Veggie Quesadilla Recipe
This easy veggie quesadilla recipe with peppers and onions is so quick and delicious you’ll add it to your recipe rotation!
Yield: 8 servings
- 1 Tbsp oil, or unsalted butter
- 2 bell peppers, seeded and sliced
- 1 small yellow onion, sliced
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 12 in flour tortillas
- 3 cups cheese, shredded, (such as cheddar, Monterey Jack or Mexican blend)
- cooking spray, or butter
- Place large skillet over medium heat then add oil or butter. When oil is hot or butter has melted, add sliced bell peppers, sliced onion, garlic, salt and pepper. Cook veggies for about 5–6 minutes, stirring occasionally until onions are translucent and peppers are crisp tender. You may cook the veggies longer if you prefer them a bit softer. Transfer veggie mixture to a bowl then set aside.
- Wipe out the skillet then return to medium-low heat. Allow a few seconds to pass so the skillet can return to temperature then lightly coat with cooking spray. Alternatively, you can also brush a very light amount of butter onto the bottom of the pan. Place a tortilla into the skillet then immediately add ½ cup of shredded cheese to cover one half of the tortilla. Spread roughly 1/6th of the veggie mixture on top of the cheese then fold the uncovered half of tortilla on top of the veggies and cheese.
- Press down on the quesadilla with a spatula to force cheese and veggies into contact with heat and seal top and bottom together with the filling. Let tortilla to cook on the first side for about 2–3 minutes (depending on temperature), until golden brown and crispy.
- Flip quesadilla then cook for 2–3 minutes until golden brown and crispy on the opposite side. If the tortilla becomes too brown before the cheese melts, lower the temperature. The objective is for the cheese to be completely melted and gooey at the same time the tortilla becomes golden and crispy. Generally, if you have the patience for it, lower heat is better.
- Transfer the quesadilla to a cutting board, cut into wedges then serve with plenty of salsa, sour cream and guacamole. Enjoy!
Zucchini, squash, tomatoes, green onions and mushrooms are stellar ingredients you can incorporate into this already mouthwatering recipe.
Calories: 319kcal, Carbohydrates: 28g, Protein: 14g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 35mg, Sodium: 838mg, Potassium: 231mg, Fiber: 2g, Sugar: 4g
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Hi, I used your recipe and sauteing techniques tonight,except I added sweet potato (from another recipe), then used my kitchen chopper on all the veggies before cooking them. Sprayed my pan, as needed, with garlic olive oil cooking spray. The quesadillas were surprisingly sweet and delicious! Thank you for posting your recipe for veggie quesadillas, and for going into such helpful detail on your cooking suggestions and techniques.