Vegetable Quesadillas

Name: Vegetable Quesadillas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 small onion, sliced; 1 cup mushrooms, sliced; 1 small zucchini, diced; 2 cups shredded Mexican blend cheese; 4 large flour tortillas; Salt and pepper to taste

🕒 Prep: 15 min

🔥 Cook: 10 min

🍽 Serves: 4

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Get ready to savor the delightful crunch and zest of homemade Vegetable Quesadillas. Perfect for a quick weeknight dinner or a satisfying lunch, these quesadillas are packed with fresh, vibrant veggies and gooey cheese. Let's dive into this easy, flavorful recipe that's sure to become a household favorite.

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Ingredients for Vegetable Quesadillas

The base of our quesadillas is the flour tortillas, which provide a soft yet crispy shell when toasted. The mix of red and green bell peppers adds a sweet crunch and vibrant color. Onion introduces a savory depth, while mushrooms bring an earthy richness. The zucchini adds a subtle sweetness and moist texture. Finally, the Mexican blend cheese melts beautifully, binding everything together with its creamy goodness.

Tips & Tricks

For extra crispiness, lightly brush the outsides of the tortillas with olive oil before toasting.
Swap in any cheese you love; cheddar or Monterey Jack work well too.
If you like a bit of heat, add some sliced jalapeños to the veggie mix.

Serving Suggestions

These quesadillas pair wonderfully with a fresh avocado salad or a side of refried beans. For a complete meal, serve with a chilled Mexican cerveza or a tangy margarita. Adding a side of guacamole or pico de gallo also complements the flavors beautifully.

Frequently Asked Questions

Can I use corn tortillas instead of flour?: Yes, corn tortillas can be used, but they are smaller and might be a bit more brittle. Adjust the filling quantity accordingly.
How do I store leftovers?: Store any leftover quesadillas in an airtight container in the fridge for up to 2 days. Reheat in a skillet or oven to maintain crispiness.
Can I make these vegan?: Absolutely! Substitute the cheese with a vegan cheese alternative and ensure your tortillas are vegan-friendly.

Vegetable Quesadillas Recipe Walkthrough

Start by heating up the olive oil in a large skillet over medium heat. Once it's shimmering, toss in your sliced onions and bell peppers. Let them sizzle and soften for about 3 minutes, stirring occasionally to ensure even cooking. Next, add the mushrooms and zucchini to the pan. Cook them for around 5 minutes until all the vegetables are tender and start to brown slightly.

Now, season the veggie mix with a pinch of salt and a generous grind of black pepper. Give it a good stir, then remove the skillet from the heat. Set the vegetables aside for a moment as you prepare the tortillas.

In a separate non-stick pan set over medium heat, lay down a tortilla. Sprinkle half of it with about a quarter of the shredded cheese, then scoop some of the vegetable mixture on top. Add another layer of cheese before folding the tortilla over. Cook it for 2-3 minutes on each side until the tortilla is golden and the cheese is melty and delicious.

Repeat this process with the remaining tortillas and filling. Once all your quesadillas are cooked, slice them into wedges and they're ready to serve. Enjoy them warm with your favorite salsa and a dollop of sour cream.

Why You'll Love This Recipe

Quick and easy to prepare, perfect for busy weeknights.
Versatile and customizable with your favorite vegetables.
Great for sneaking in extra veggies for picky eaters.
Cheesy, crispy, and full of flavor.

Ingredients

2 tbsp olive oil

1 red bell pepper, sliced

1 green bell pepper, sliced

1 small onion, sliced

1 cup mushrooms, sliced

1 small zucchini, diced

2 cups shredded Mexican blend cheese

4 large flour tortillas

Salt and pepper to taste

Step-by-step Instructions

1. Heat olive oil in a large skillet over medium heat.

2. Add sliced onions and bell peppers, sautéing for about 3 minutes.

3. Add mushrooms and zucchini, cooking for another 5 minutes until vegetables are tender.

4. Season with salt and pepper, then remove from heat.

5. Place a tortilla in a separate pan over medium heat, sprinkle half with cheese, add vegetable mixture, and top with more cheese.

6. Fold the tortilla over and cook until golden brown and cheese melts, about 2-3 minutes per side.