Quesadilla Recipe: Melty cheese and sautéed veggies come together in this delightful vegetarian Quesadilla Recipe. This traditional Mexican dish is simple to make, highly adaptable to any veggies you have on hand, and is loved by both kids and adults alike. My Veggie Quesadilla recipe is straightforward yet bursting with flavors and can be prepared in under 40 minutes if you already have your tortillas ready.
About Quesadilla Recipe:
Quesadillas rank among our all-time favorite comfort foods. Who can resist the allure of a handheld pocket filled with melted cheese and deliciously seasoned vegetables? If you’re not yet acquainted with this uncomplicated Mexican delight, get ready to be smitten.
Corn tortillas are warmed in a skillet and stuffed with generous amounts of shredded cheese and spiced veggies until perfectly melted.
The finished product is typically served with an array of sauces such as spicy Tomato Salsa, chunky avocado Guacamole, and cooling sour cream. These vegetarian quesadillas make for a quick and satisfying meal.
While I’ve used a combination of savory button mushrooms, sweet bell peppers, and caramelized onions for the filling in this recipe, you can easily substitute any veggies you have available.
I’ve made vegetable quesadillas with a variety of ingredients, including stir-fried cabbage and carrots, as well as steamed corn. Each version has been equally delicious.
Feel free to experiment with your cheese selections as well. While I’ve used cheddar in this recipe, quesadillas taste equally delicious with any melty cheese variety, such as Monterey Jack, colby, pepper-jack, or the classic quesadilla cheese. For those following a vegan diet, simply swap in your favorite dairy-free melty cheese.
While corn tortillas are the traditional choice for making quesadillas, don’t hesitate to try flour tortillas or even roti for equally fantastic results.
Once you’ve tried making your own vegetarian quesadillas and realized how simple they are, I’m confident you’ll be hooked. I’ve prepared these countless times in our household, and they are always met with rave reviews!
Ingredients: Quesadilla Recipe
For Veggie Stuffing:
- 2 tablespoons extra virgin olive oil or sunflower oil, avocado oil
- ½ cup sliced onions or one medium-sized onion
- ½ tbsp finely chopped garlic or 2 to 3 small to medium garlic cloves
- 2 to 2.5 cups sliced button mushrooms – 250 grams
- Salt, as required
- ½ teaspoon ground cumin or cumin powder
- ½ teaspoon sweet paprika
- ½ tbspn cayenne pepper or red chili powder
- ¼ teaspoon crushed black pepper
- ½ teaspoon dried oregano or as required
- ½ cup red bell pepper (thinly sliced) or mix of green bell pepper and red bell pepper
- ½ teaspoon lemon juice (optional)
- 1 tablespoon chopped cilantro (coriander leaves) or parsley
Other Ingredients:
- 4 tortillas – medium-sized
- ½ cup cheddar cheese (shredded) or Monterey Jack cheese
- 3 to 4 tablespoons oil or as needed, any neutral oil
Sides to serve with Quesadilla:
- 1 bowl Guacamole
- 1 bowl Tomato Salsa
- 1 bowl Sour Cream
Instructions: Quesadilla Recipe
Preparation:
- Firstly, prep and chop all the veggies – onions, red bell pepper, and mushrooms. Also, chop the herbs – garlic and cilantro, and set aside.
- Set 4 large tortillas or 6 small tortillas aside.
- Grate the cheddar cheese and set aside to work quickly so the tortilla doesn’t burn while assembling the quesadilla.
- Heat 2 tablespoons extra virgin olive oil in a pan. Reduce heat. Add the sliced onions and finely chopped garlic.
Making Veggie Stuffing:
- Sauté onions and garlic until onions become light golden.
- Add the sliced or chopped button mushrooms and salt as needed.
- Increase the heat a bit and sauté mushrooms, stirring often, until all the water dries up in the pan.
- Add all the ground spices, oregano, and mix well.
- Next, add thinly sliced red bell pepper. Mix and sauté on medium-low heat for a few minutes until the veggies are half cooked.
- Switch off heat. Add lemon juice (optional) and chopped cilantro or parsley. Mix and set the veggie filling aside.
Making Quesadilla:
- Heat a heavy skillet or frying pan over medium or medium-low heat.
- Place a tortilla on the skillet for 10 to 15 seconds. Turn over with a spatula.
- Drizzle some oil around the tortilla. Move it with a spatula to spread the oil evenly.
- As soon as you turn over the tortilla, arrange your fillings. Add shredded cheddar or Monterey jack cheese on one side of the tortilla, followed by prepared sautéed mushroom and bell pepper filling, and again shredded cheese.
- Fold the tortilla, drizzle some oil on the sides, and pan-roast until the base is crisp with golden spots. Turn over gently and roast the second side until crisp and golden.
- Prepare the remaining Veggie Quesadillas in batches similarly.
Notes:
- This recipe is easily adaptable to any method that works for you.
- If the skillet is too hot, you can place the stuffing and cheese on a tortilla on a separate plate, fold it, and then pan fry until crisp and golden.
- If you have slices of cheese instead of shredded cheese, feel free to use them.
- You can assemble quesadillas ahead of time prior to pan-frying them or bake them in a toaster oven to avoid oil.
Conclusion:
In conclusion, this vegetarian Quesadilla Recipe offers a flavorful and versatile meal option that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a tasty appetizer for a gathering, these quesadillas are sure to please. With simple ingredients and easy preparation, you can enjoy delicious homemade quesadillas in no time. So, gather your favorite veggies, cheese, and tortillas, and get ready to indulge in a mouthwatering Mexican-inspired treat!
FAQs about Quesadilla Recipe
Can I use different vegetables in this recipe?
Yes, absolutely! This recipe is highly adaptable, and you can use any vegetables you have on hand or prefer. Some great options include spinach, zucchini, corn, or even potatoes.
Can I make these quesadillas ahead of time?
While it’s best to enjoy quesadillas fresh, you can certainly prepare the veggie filling in advance and store it in the refrigerator. When you’re ready to eat, simply assemble the quesadillas and cook them on the skillet for a quick and delicious meal.
Can I make this recipe vegan?
Yes, you can easily make these quesadillas vegan by using dairy-free cheese instead of cheddar or Monterey Jack cheese. Additionally, make sure to use oil instead of ghee or butter for cooking the veggies.
What are some suitable side dishes to serve with these quesadillas?
These quesadillas pair well with a variety of sides, including guacamole, salsa, sour cream, or a simple green salad. Feel free to get creative with your side dish choices!
Can I freeze leftover quesadillas?
Yes, you can freeze leftover quesadillas for later consumption. Simply wrap them tightly in aluminum foil or plastic wrap and store them in the freezer. To reheat, thaw them in the refrigerator overnight and then warm them in a skillet until heated through.
