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Vegetable Quesadillas are the ultimate way to use leftover vegetables

Vegetable Quesadillas

Have you tried filling a quesadilla with vegetables? It's a truly awesome thing, my friends.
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Servings: 1


  • 2 flour tortillas
  • 1 teaspoon butter
  • cup shredded cheese cheddar, Monterey jack, or pepper jack
  • ¼ cup cooked vegetables chopped or sliced thin


  • 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.


Calories: 443kcal · Carbohydrates: 31g · Protein: 22g · Fat: 26g · Saturated Fat: 14g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 7g · Trans Fat: 1g · Cholesterol: 70mg · Sodium: 942mg · Potassium: 133mg · Fiber: 2g · Sugar: 3g · Vitamin A: 630IU · Calcium: 466mg · Iron: 3mg
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