Vegetable quesadillas, or vegetarian quesadillas are a very helpful addition to the weekday repertoire. A great way to use up leftover vegetables, and super versatile. Appetizers, snacks, and — with a salad — dinner.
My favorite way to make quesadillas is in a pan on the stove, and once you get comfortable by making a few, you will see that it’s quite easy to make two in a pan at once time. By two I mean two folded over tortilla quesadillas, which is my go-to-method, resulting in two half moon quesadillas. You can also make one big round quesadilla with two tortillas, one per batch, which is a little harder to flip, but the same concept.
How to Make Vegetable Quesadillas
Place a tortilla in the hot pan or if you prefer, you can assemble the quesadillas on a cutting board or counter. Add a bit of cheese.
Add the vegetable filling.
And then add some more cheese. Cheese on the bottom and the top of the filling helps the tortilla stick to the filling; a little hack that hopefully will make your quesadilla making adventures even more satisfying and less messy.
Repeat with a second tortilla and cheese and filling.
Cook until golden brown on the bottom, then flip the quesadillas.
Continue cooking for another few minutes until the other side is golden brown.
Cut into two or three wedges.
Serve the quesadillas with salsa, guacamole, and sour cream, as desired. Lime wedges are also a nice touch.
For more tips on making quesadillas, and also how to make them in the oven, under the broiler and on the grill, check out How to Make Quesadillas.
If you have other vegetables in your house, cooked or not, certainly swap them in for the suggested vegetables here. These were just what I has on hand, and I change up my vegetable quesadilla fillings constantly.
Vegetable quesadillas, or vegetarian quesadillas are a very helpful addition to the weekday repertoire. A great way to use up leftover vegetables, and super versatile. Appetizers, snacks, and -- with a salad -- dinner.Tweet This
And play around with the cheeses. I love combining more than one cheese, if I have them laying around. This one happens to have a blend of fontina and cheddar here, a nice mix with the sharp flavor of cheddar playing against the creaminess of fontina. Use any cheese or blend of cheeses you like, including some of the many packaged blend mixes, available, like Mexican shredded cheese, or an Italian blend.
Salads to Pair with Vegetable Quesadillas:
- 3 Great and Really Simple Green Salads
- Salad with Classic Vinaigrette (aka Salad Dressing)
- Endive, Arugula and Orange Salad
- Hearts of Palm Salad
- Mixed Greens with Pomegranate Vinaigrette
- Romaine and Slivered Kale Salad with Lemon Dressing
- Tomato, Avocado and Cucumber Salad
Other Quesadilla Recipes:
- Beefy Chili Cheese Quesadillas
- Steak and Cheese Quesadillas
- Easiest Baked Chicken Quesadillas
- Cheesy Mushroom Quesadillas
- Cheesy Ground Beef and Vegetable Quesadillas
- Pulled Pork Quesadillas
- Barbecued Chicken Quesadillas
- Chicken, Onion, and Mushroom Quesadillas
- Easy Rotisserie Chicken and Cheese Quesadillas
- Overstuffed Chicken and Vegetable Quesadillas
- Cheesy Ground Beef Quesadillas
- Spinach, Mushroom and Chicken Quesadillas
- Breakfast Quesadillas
- 1 tablespoon vegetable or olive oil
- 1 cup chopped onion
- Kosher salt and freshly ground pepper to taste
- 1 cup chopped broccoli
- 1 cup chopped red bell pepper
- 1 cup roughly chopped spinach or baby kale
- ½ teaspoon minced garlic
- 1 teaspoon chili powder
- 2 tablespoons minced fresh cilantro optional
- 4 teaspoons unsalted butter divided
- 8 8-inch flour tortillas
- 1 cup shredded sharp cheddar
- 1 cup shredded fontina
- Guacamole, sour cream, salsa and lime wedges to serve
- Heat a large skillet over medium high heat, and add the vegetable or olive oil. Add the onion, broccoli, bell pepper, season with salt and pepper, and sauté for 3 minutes until the vegetables starts to soften. Add the spinach, garlic and chili powder and stir for another minute until the spinach is wilted and everything is well combined. Stir in the cilantro if using, turn the mixture into a bowl, and wash and dry the skillet (or grab a new skillet).
- Combine the cheddar and Monterey in a bowl. Place the skillet over medium heat and add a half teaspoon of butter. Place a tortilla in the pan. Sprinkle 2 tablespoons of the cheese mixture over half of the quesadilla, and distribute 1/8 of the vegetable mixture over the cheese. Top that with another 2 tablespoons of the shredded cheese. Flip the bare half of the tortilla over the filling, cover the pan, and sauté for about 2 minutes until the bottom is golden and the cheese has started to melt, then use a spatula to flip the half-moon quesadilla, and continue to cook, uncovered, until all of the cheese is melted and the underside is browned, 2 to 3 minutes.
- Remove the quesadilla to a cutting board and let the quesadilla sit for a minute before you slice into 2 or 3 wedges. Repeat until all of the quesadillas are cooked. Serve with guacamole, salsa, sour cream and lime wedges.
Nutrition information is automatically calculated, so should only be used as an approximation.