Best 3 Farmers Market Vegetarian Quesadillas Recipes

FARMER'S MARKET VEGETARIAN QUESADILLA

Steps:

• In a pan or a wok add the oil.
• Once hot add the onion and chilly and saute for 2-3 minutes.
• Now add in the corn kernels, chard stalks, and Red chilly sauce.
• Mix and let it cook for 2-3 minutes.
• Add the peppers, Smoked paprika powder, salt to taste and cook it further
• Add the green veggies in the last and cook it until they are slightly cooked.
• Mix everything and switch off. Let it cool down for 5 minutes.
• On a griddle or a crepe pan, slightly cook the tortilla on a pan with either butter or oil on one side.
• Flip and add stuffing on half of the side.
• Top it with a generous amount of grated cheese.
• Fold it, slightly press it from the top and let it cook.
• Flip and let it cook on the other side until the cheese starts melting and you see brown spots appearing.
• Serve it with a dip of your choice.

FARMERS MARKET VEGGIE QUESADILLA

Steps:

• Preheat the oven to 400F (or preheat grill to medium)
• Heat oil in an extra-large skillet over medium-high heat. Add the onion and garlic, saute 3-4 minutes until fragrant. Lower heat to medium, and add the chopped veggies and salt. Stir occasionally until the veggies soften (check) and release their liquid, about 10 minutes (lower heat if need be). Add the oregano, cumin, coriander, chili powder and give a good stir. Add the chopped greens and black beans and a couple of tablespoons of water, and stir until the greens wilt 1-2 minutes. Turn heat off. Stir in optional cilantro and lime zest.
• Scatter 1/2 cup cheese over the whole tortilla. Add one cup of veggie filling over half of the tortilla. Fold the Tortilla in half so the filling is encased with cheese (see photo). Brush the outer side of the tortilla with oil, and place in a hot oven for 15 minutes. You can place the greased quesadilla directly on the oven grates, or on a parchment-lined sheet pan, flipping halfway through. Bake until tortilla is crispy and cheese is melty.
• Cut each into 4 pieces and serve with the Spicy Sour Cream and Pico De Gallo
• To make the spicy sour cream- simply mix a few tablespoons of hot sauce with the sour cream in a little bowl.

VEGETARIAN QUESADILLAS

Steps:

• Spray a nonstick skillet with cooking spray. Add zucchini, squash, and onion; cook, stirring occasionally, for 5 minutes. Add garlic. Continue cooking until vegetables are tender, about 2 minutes more.
• Spread a scant 1/4 cup refried beans over each tortilla. Set 4 tortillas aside to be the tops of the quesadillas. Spoon 1/4 of the vegetable mixture over the remaining 4 tortillas. Sprinkle 2 tablespoons Cheddar cheese over the vegetables. Cover with the reserved tortillas, bean-side down.
• Wipe skillet out with a paper towel. Heat oil in the skillet over low heat. Add 1 quesadilla. Cook until browned and heated through, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve each quesadilla with 1/4 cup salsa.