Best 6 Garden Fresh Vegetarian Quesadillas Recipes

SOUTHWEST VEGGIE QUESADILLAS

Steps:

• Heat 1 tablespoon oil in a medium pan over medium-high heat. Add the oil, bell peppers, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper. Season with salt and pepper and cook for 3-4 minutes or until the bell peppers and onions of softened. Turn off heat and stir in the cilantro.
• In a clean skillet over medium heat, add a flour tortilla. Top with cheese, cooked veggies mixture, and another layer of cheese. Place another tortilla on top and cook, flipping once, until golden on both sides, about 3 minutes per side. Repeat with remaining ingredients. Slice and Serve with sour-cream cilantro sauce.
• To Make the sour-cream cilantro sauce. Whisk all the ingredients in a medium bowl until combined.

CRAVE-WORTHY VEGETABLE QUESADILLAS

Steps:

• Heat the oil or butter in a wide skillet over medium-high heat. Add mushrooms and spread into one layer. Cook, without moving, until browned on one side, 3 to 5 minutes.
• Stir the mushrooms around the pan, and then add the sliced onions, peppers, onion powder, garlic powder, cumin, oregano, smoked paprika, pepper and the salt. Cook the vegetables until the onions have softened and smell sweet, about 5 minutes. Add the kale or spinach and cook until bright green and wilted, another 2 to 3 minutes.
• Make quesadillas or transfer the cooked vegetables to an airtight container and refrigerate up to 5 days.
• Heat a heavy-bottomed skillet over medium heat. Lightly spray the pan or brush it with oil, and then place one tortilla down into the pan.
• Spread a quarter of the cheese over the tortilla and then spoon a quarter of the cooked vegetable mixture onto one half. Carefully fold the tortilla in half, and then use a spatula to press the top down so that it stays folded. Cook until the underside is toasted, about 2 minutes.
• Carefully flip the quesadilla and cook until the second side is toasted and the cheese is melted, 1 to 2 minutes. Transfer the quesadilla to a cutting board and cut in half. Repeat with remaining quesadillas.
• Keep cooked quesadillas warm in a 200 degree F oven while you finish making the remaining quesadillas.

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.

FARMER'S MARKET VEGETARIAN QUESADILLAS

Steps:

• In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
• Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

GARDEN FRESH VEGETARIAN QUESADILLAS

Steps:

• In a large skillet, cook veggies in olive oil until just soft, about 7 minutes over medium heat. Remove from pan.
• Coat same pan with cooking spray and put in one tortilla. Spread with a sprinkle of cheese and a layer of veggies, then another sprinkle of cheese. Top with another tortilla. Cook until golden brown on each side and cheese is melted. About 2-3 minutes each side.
• Remove and continue with remaining tortillas.

FRESH VEGETABLE QUESADILLAS WITH CORN RELISH

Steps:

• Heat grill to low; lightly oil grates. Cut off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs.
• Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside.
• Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla. Top with squash, bell pepper, scallion pieces, and remaining cheese; season with salt and pepper. Fold top half of tortillas over filling to close.
• Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes. Cut into wedges; serve immediately with corn relish.