Description
Cheesy Veggie Quesadillas
Golden, crispy tortillas loaded with gooey melted cheese and sautéed veggies—these quesadillas are simple, delicious, and perfect for any meal!
Ingredients:
For the Filling:
1 tbsp olive oil
½ cup bell peppers, diced (red & green)
½ cup onion, diced
½ cup mushrooms, sliced (optional)
1 small carrot, diced
1 tsp garlic powder
½ tsp smoked paprika
½ tsp salt
½ tsp black pepper
For the Quesadillas:
4 large flour tortillas
2 cups shredded mozzarella or Monterey Jack cheese
1 tbsp butter (for cooking)
For Serving:
Salsa or pico de gallo
Sour cream
Fresh cilantro (optional)
Instructions:
Sauté the Veggies: Heat olive oil in a pan over medium heat. Add bell peppers, onions, mushrooms, and carrots. Sauté for 3-4 minutes until softened. Season with garlic powder, smoked paprika, salt, and black pepper. Set aside.
Assemble the Quesadillas: Place a tortilla on a flat surface. Sprinkle a layer of shredded cheese, followed by the sautéed veggies, then another layer of cheese. Top with another tortilla.
Cook Until Crispy: Melt butter in a skillet over medium heat. Place the quesadilla in the pan and cook for 2-3 minutes per side until golden brown and crispy.
Slice & Serve: Cut into wedges and serve hot with salsa, sour cream, and fresh cilantro.
Pro Tip: Add grilled chicken or black beans for extra protein!
Step-by-Step Guide
1. Prepare all vegetables by dicing the bell peppers, onion, and carrot, and slicing the mushrooms if using.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add all veggies and sauté for 3-4 minutes until they begin to soften.
3. Season the veggie mix with garlic powder, smoked paprika, salt, and pepper. Stir well, then transfer to a bowl.
4. Wipe the skillet clean with a paper towel. Place it back on the stove, ready for cooking the quesadillas.
5. Lay one tortilla on a cutting board. Sprinkle a generous handful of cheese, spread half the veggie mixture evenly, then top with more cheese. Place the second tortilla on top, pressing down gently.
6. Melt ½ tbsp butter in the skillet over medium heat. Carefully slide the assembled quesadilla into the pan.
7. Cook for 2-3 minutes until the bottom is golden brown. Carefully flip using a spatula, adding the remaining butter to the pan if needed. Cook the other side for 2-3 minutes.
8. Remove to a cutting board, let rest for 1 minute, then slice into wedges. Repeat the process for the second quesadilla.
Serving Suggestions
These quesadillas are a versatile canvas. For a vibrant meal, serve with a side of chunky salsa, cool sour cream, and a sprinkle of fresh cilantro. They pair perfectly with a simple green salad dressed with lime vinaigrette or a bowl of black bean soup. For a heartier plate, add sides of Mexican rice, guacamole, or seasoned corn.
How-to Summary
Sauté diced vegetables with spices until tender. Assemble by layering cheese, veggies, and more cheese between two tortillas. Cook in a buttered skillet for 2-3 minutes per side until crispy and golden. Slice and serve immediately with your favorite dips.
Frequently Asked Questions
Can I make these quesadillas ahead of time?
You can prepare the veggie filling 1-2 days in advance and store it in the fridge. Assemble and cook just before serving for the best crispy texture.
What are the best cheeses to use for maximum melt?
Mozzarella, Monterey Jack, and Oaxaca cheese are excellent for melting. A blend of mozzarella and a sharp cheddar offers both gooeyness and flavor.
How do I keep the quesadillas from becoming soggy?
Ensure your sautéed veggies are cooled and not watery before assembling. Also, cook over medium heat—too low and the tortilla will steam instead of crisp.
Can I bake these instead of pan-frying?
Yes. Preheat oven to 400°F (200°C). Place assembled quesadillas on a baking sheet, lightly brush with oil, and bake for 8-10 minutes, flipping halfway, until crispy.
Are corn tortillas a good alternative?
Corn tortillas can be used but are smaller and less pliable. Use two per side, overlapping them slightly to form a base, and be gentle when flipping.
Common Mistakes to Avoid
- Overfilling the quesadilla, which causes the filling to spill out and makes flipping difficult.
- Using high heat, which burns the tortilla before the cheese fully melts.
- Adding hot vegetable filling directly to the tortilla, which can create steam and make it soggy.
- Not using enough “glue” (cheese) on both the top and bottom layers, which can lead to the tortillas separating.
- Cutting the quesadilla immediately after cooking, letting the molten cheese escape—let it rest for a minute first.
Conclusion
These Cheesy Veggie Quesadillas are the ultimate quick, customizable, and satisfying meal. By following the detailed steps and avoiding common pitfalls, you’ll achieve a perfectly crispy exterior with a deliciously melted, veggie-packed center every time. Don’t forget to experiment with different fillings and dips to make this recipe your own. Enjoy this simple, crowd-pleasing dish that’s perfect for busy weeknights or casual entertaining.