Vegetable Quesadillas are truly an awesome thing, my friends. Trust me, just try stuffing cheese and roasted vegetables between buttery crisp tortillas or making grilled cheese.
Quesadilla with Vegetables
Just because a quesadilla is filled with vegetables doesn’t mean we always skip the meat. Filled with leftover roasted bell peppers and cheese they are amazing. But feel free to add in whatever makes you happiest!
Some of our favorite combinations are the easiest. Chop up some leftover roasted broccoli or saute some mushrooms with zucchini for a couple more tasty options.
Leftover pulled pork and grilled chicken are some of our go-to’s as well whenever I want something a little bit heartier.
Cheese-filled quesadillas with buttery, crispy edges and overflowing with filling black bean and corn quesadillas are snacking perfection.
Vegetable Quesadilla Recipe
- Preheat a large non-stick skillet to medium-high heat. Lightly butter one side of each tortilla with about ½ a teaspoon of butter.
- Place the tortilla buttered side down in the hot pan. Sprinkle about half of the cheese, layer vegetables over the cheese, and top with the remaining cheese, and the second tortilla.
- When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the quesadilla over to cook the other side. Continue to cook until the cheese has melted and both tortillas are crisp around the edges.
- Using a spatula, transfer the quesadilla to a cutting board and cut it into wedges while it is hot. Serve warm.
Roasted Vegetable Quesadilla
Roasted Vegetable Quesadillas sound far fancier than they really are. This delicious cheesy quesadilla could also be called “find a use for all the leftovers” quesadilla or “use up the cooked vegetables” quesadillas.
Roasted, grilled, sauteed, steamed, even air-fried, or boiled vegetables will work nicely in these quesadillas. Truly anything goes.
With a house full of boys it can be hard to cook and end up with leftovers. Especially when my crew will eat just about anything. They are not picky at all. I do try to make extra vegetables though to use in other meals throughout the week.
Make everyone at your table so happy with a quick and easy bacon asparagus frittata. Eggs serve as such a versatile backdrop, against which the crispy bacon crumbles, fresh asparagus, and parmesan cheese really shine.
Rice pilaf is a simple side that is easy to amp up into a main dish with the addition of vegetables or meat, like in this Vegetable Rice Pilaf.
Vegetable Spaghetti is perfect when the garden is producing in high gear. Al dente works for your vegetables as well as your spaghetti!
White bean and corn enchiladas with green chile sauce and lots of cheesy goodness serve as a meal or snacktime dip.
Vegetable Quesadillas
Ingredients
- 2 flour tortillas
- 1 teaspoon butter
- ⅔ cup shredded cheese cheddar, Monterey jack, or pepper jack
- ¼ cup cooked vegetables chopped or sliced thin
Instructions
- Preheat a large non-stick skillet to medium-high heat. Lightly butter one side of each tortilla with about ½ a teaspoon of butter.
- Place the tortilla buttered side down in the hot pan. Sprinkle about half of the cheese, layer vegetables over the cheese, and top with the remaining cheese, and the second tortilla.
- When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the quesadilla over to cook the other side. Continue to cook until the cheese has melted and both tortillas are crisp around the edges.
- Using a spatula, transfer the quesadilla to a cutting board and cut it into wedges while it is hot. Serve warm.
Nutrition
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