Best 5 Not Exactly Chilis Restaurants 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.

NOT EXACTLY CHILI'S RESTAURANT'S VEGETARIAN QUESADILLAS

Steps:

• Preheat oven to BROIL.
• In saute pan heat some olive oil and cook the mushrooms, baby spinach, and onions just until softened. Set aside to cool slightly.
• In large bowl, combine the garlic, cheese, oregano, marinated artichoke hearts (leave undrained and chop the artichoke hearts to bite size), red pepper flakes and cooled mushroom mixture. Toss well but carefully. Season with salt and pepper to taste.
• Arrange the flour tortillas on a large parchment-lined baking sheet. Divide the mixture evenly among the tortillas. Lightly drizzle with olive oil.
• BROIL for about 2 minutes; only until the cheese has melted.
• Garnish with cilantro leaves. Serve immediately.

VEGETARIAN BREAKFAST QUESADILLAS

Steps:

• Mist a light coat of olive oil on a frying pan and saute green onions until slightly softened.
• Beat eggs with lime juice and add to the pan. Season with salt, pepper and cumin. Scramble as usual, adding chopped cilantro when eggs are soft-set.
• Set scambled eggs aside on a warmed plate, wipe pan with a paper towel, and remist it with the olive oil atomizer.
• Spread 2 of the tortillas with mashed avocado. Season with more salt, pepper or cumin, if desired.
• Add 1 tortilla, avocado side up to the pan, top with one half of the scambled eggs, a 1/2 cup of the shredded cheddar and finally, one plain tortilla.
• Allow quesadilla to heat through, until the bottom tortilla has begun to crisp (but not burn!). Mist olive oil on the top tortilla and flip quesadilla over in the pan, allowing the top to crisp, as well.
• When finished, remove to a warm plate and follow directions 5 and 6 with second quesadilla.
• When both are finished, slice and serve with fruit salsa.

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.

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.