Best 11 Vegetable Quesadillas Recipes

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Dive into the delightful realm of flavors with our vegetable quesadillas, a symphony of vibrant colors and textures. These delectable treats are a fusion of crispy tortillas, tender-crisp vegetables, and a symphony of melted cheese, creating a harmonious balance of flavors and textures. Our collection of recipes offers a diverse range of fillings, from the classic combination of bell peppers and onions to unique blends of roasted sweet potatoes, black beans, and corn. Each recipe is carefully crafted to ensure a perfect balance of flavors and textures, resulting in a delightful culinary experience. Whether you're a vegetarian seeking a hearty and satisfying meal or a meat-lover looking for a lighter and healthier option, our vegetable quesadillas will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

VEGETABLE QUESADILLAS



Vegetable Quesadillas image

Delicious quesadillas with cheese and steamed vegetables like broccoli, carrot, bell pepper and mushrooms.

Provided by Ginger

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 2

Number Of Ingredients 9

1 zucchini, cubed
1 head fresh broccoli, chopped
1 red bell pepper, chopped
1 carrot, chopped
1 yellow onion, chopped
4 small button mushrooms, chopped
4 (10 inch) flour tortillas
½ cup shredded sharp Cheddar cheese
½ cup shredded Monterey Jack cheese

Steps:

  • Preheat oven to broil. Line a baking sheet with aluminum foil.
  • Place zucchini, broccoli, bell pepper, carrot, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  • Place two tortillas, side by side, on the prepared baking sheet. On each tortilla layer cheddar cheese, vegetables, then Monterey jack cheese. Top each with another tortilla.
  • Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.

Nutrition Facts : Calories 787.2 calories, Carbohydrate 99.7 g, Cholesterol 54.8 mg, Fat 30.1 g, Fiber 12.7 g, Protein 33.1 g, SaturatedFat 14.2 g, Sodium 1308.8 mg, Sugar 14.3 g

ROASTED VEGETABLE QUESADILLAS



Roasted Vegetable Quesadillas image

These quesadillas get their unique flavor from a special blend of roasted veggies. They'll be a popular finger food at your Halloween gathering. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

1 medium onion, chopped
1 medium zucchini, chopped
1 medium sweet red pepper, chopped
1 cup frozen corn, thawed
1 tablespoon olive oil
1/2 teaspoon ground cumin
4 tomato flour tortillas (10 inches)
1 cup shredded Mexican cheese blend
Guacamole, sour cream, salsa and sliced ripe olives, optional

Steps:

  • In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until tender. Reduce heat to 350°., Divide vegetable mixture evenly between two tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake for 8-10 minutes or until cheese is melted. , Cut each quesadilla into six wedges. Garnish with guacamole, sour cream, salsa and olives if desired.

Nutrition Facts :

CHICKEN AND MIXED VEGETABLE QUESADILLAS WITH ARTICHOKES, MUSHROOMS, AND ROASTED RED PEPPERS



Chicken and Mixed Vegetable Quesadillas with Artichokes, Mushrooms, and Roasted Red Peppers image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 8

Nonstick cooking spray
2 cooked chicken breast halves
8 (6 to 8-inch) flour tortillas
1/2 cup chopped red onions
1/2 cup sliced mushrooms
1/2 cup sliced roasted red peppers (from water-packed jar)
1/2 cup sliced artichokes (from water-packed can or jar)
1/4 cup shredded Monterey jack or pepper jack cheese, for each quesadilla

Steps:

  • Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat. Using a fork, pull chicken meat from bone in shreds.
  • Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts.

CHICKEN AND VEGETABLE QUESADILLAS



Chicken and Vegetable Quesadillas image

I came up with this recipe one random day when I craving a light southwest meal. It is simple and healthy! Mix and match vegetables to optimize to your taste. It is quite easy to overfill the quesadillas, making them a disaster to flip. Fill according to tortilla size and flip carefully or use a quesadilla maker.

Provided by Nicki

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 2

Number Of Ingredients 12

1 tablespoon olive oil
2 cloves garlic, minced, or more to taste
½ yellow squash, cut into 1/2-inch cubes
¾ cup diced rotisserie chicken meat
½ red bell pepper, cut into 1/2-inch squares
salt to taste
olive oil cooking spray
4 whole wheat tortillas
2 slices sharp Cheddar cheese
½ cup rinsed and drained canned black beans
½ avocado, mashed
1 tablespoon chopped fresh cilantro

Steps:

  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute garlic in hot oil until fragrant, about 1 minute. Add yellow squash; cook and stir until slightly softened, 1 to 2 minutes. Stir chicken and bell pepper into squash mixture; cook and stir until heated through, about 2 minutes more. Season chicken mixture with salt and transfer to a bowl.
  • Spray one tortilla with olive oil cooking spray and place in the hot skillet. Place 1 slice Cheddar cheese on the tortilla and spread 1/2 the chicken-vegetable mixture on top. Spoon 1/2 the black beans over chicken-vegetable mixture and 1/2 the avocado over the black beans. Sprinkle 1/2 the cilantro over the avocado. Spray another tortilla with cooking spray and place on top. Continue to cook until bottom tortilla is crispy, 2 to 3 minutes; gently flip quesadilla over and cook until cheese is melted and bottom tortilla is crispy, about 4 minutes more. Repeat with remaining ingredients to make second quesadilla.

Nutrition Facts : Calories 640.7 calories, Carbohydrate 71.9 g, Cholesterol 70.7 mg, Fat 31.8 g, Fiber 14.1 g, Protein 33.3 g, SaturatedFat 10.1 g, Sodium 898.5 mg, Sugar 1.7 g

VEGETABLE QUESADILLAS



Vegetable Quesadillas image

These are the easiest quesadillas I have found to make. They are great when you don't feel like messing with chicken but are still in the mood for some mexican. You can throw in just about anything you like too. The recipe is from a card in Hannaford.

Provided by mindex

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 zucchini, chopped
1 head broccoli, chopped into florets
1 medium red pepper
1 medium green pepper
1 large onion
2 garlic cloves, minced
1 tomatoes, seeded and chopped
2 tablespoons salsa
1 tablespoon olive oil
8 flour tortillas
1 cup chipotle cheddar cheese, grated (or Monterey Jalapeno Cheese)
jalapeno, if desired (optional)

Steps:

  • Chop veggies. (This can be done in advance to make it an even faster meal to prepare when you get home or are ready to eat.).
  • Pour 1 tbsp Olive Oil in large skillet. Add all veggies except tomato. Cook until tender.
  • Add tomato and cook for 2 minutes more. Add salsa to taste and for moisture. If you like a mushy quesadilla mix add more salsa. Or if you prefer a dry mix add less. Add about a Tablespoon at a time. This will flavor the veggies. If you use hot salsa be prepared for hot mix.
  • Cook until heated through.
  • Place scoop of quesadilla mix on one side of a flour tortilla, top with grated cheese and jalapenos if desired. Fold over. Heat in a skillet or sandwich maker.
  • Enjoy.

VEGETABLE QUESADILLAS WITH FRESH SALSA



Vegetable Quesadillas with Fresh Salsa image

Provided by Marge Perry

Categories     Bean     Cheese     Tomato     Appetizer     Super Bowl     Low Cal     Cheddar     Spinach     Healthy     Tortillas     Self     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

4 medium plum tomatoes, diced
1/4 cup chopped red onion
1/4 cup fresh cilantro, chopped
1 teaspoon fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 can (15 ounces) low-sodium red kidney beans, rinsed and drained
1 tablespoon chopped chipotle chiles in adobo
4 fat-free 8-inch flour (or whole-wheat) tortillas
1 avocado, thinly sliced
4 cups baby spinach
1 cup reduced-fat shredded cheddar

Steps:

  • In a bowl, combine tomatoes, onion, cilantro, juice, cumin and salt. In a second bowl, mash beans; stir in chipotle. Working one at a time, top half of each tortilla with 1/4 avocado slices, 1/4 bean mixture, 1 cup spinach and 4 tablespoons cheese; fold in half. Heat a large nonstick skillet over medium-high heat; add 1 quesadilla and cook, flipping once, until both sides are brown and crispy, 1 to 2 minutes per side. Repeat with remaining quesadillas. Let cool slightly; cut each quesadilla into 3 wedges; serve with tomato salsa.

VEGETABLE QUESADILLAS



Vegetable Quesadillas image

Broccoli, sweet red peppers and garlic take center stage in this staple from Shannon Wade. She uses the microwave in her Kansas City, Kansas kitchen to streamline preparation. Try the quesadillas as appetizers or as light supper.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 6 servings.

Number Of Ingredients 11

4 cups fresh broccoli florets
2 small sweet red peppers, julienned
1 jalapeno pepper, seeded and chopped
1 tablespoon minced fresh cilantro
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon canola oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
12 flour tortillas (6 inches)
1-1/2 cups shredded reduced-fat Mexican cheese blend

Steps:

  • In a 1-1/2-qt. microwave-safe dish, combine the first nine ingredients. Cover and cook on high for 5 minutes or until vegetables are tender. , Divide vegetable mixture evenly over 6 tortillas; sprinkle with cheese. Top each with remaining tortilla. Place a filled tortilla on a microwave-safe plate; cover with a piece of waxed paper. Microwave on high for 30-45 seconds or until cheese is melted. Repeat with remaining quesadillas. Cut each quesadilla into wedges.

Nutrition Facts : Calories 287 calories, Fat 12g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 764mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 1g fiber), Protein 16g protein. Diabetic Exchanges

GRILLED CHICKEN AND VEGETABLE QUESADILLAS



Grilled Chicken and Vegetable Quesadillas image

My son loves what he calls "fajita" quesadillas. This is my version.

Provided by Lynette !

Categories     Poultry Appetizers

Time 35m

Number Of Ingredients 14

1 1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp black pepper, freshly ground
12 oz chicken breasts, boneless and skinless
1 small onion, cut into 1/2 inch thick slices
1 small orange bell pepper, cut into 1/2 inch thick wedges
1 jalapeno pepper, whole
cooking spray
3 oz monterey jack cheese, shredded
4 flour tortillas, 6 inch
1/4 c sour cream

Steps:

  • 1. Preheat grill to medium-high heat.
  • 2. Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl. Rub the paprika mixture evenly over the chicken; let stand for 10 minutes.
  • 3. Arrange the chicken, onion, bell pepper, and jalapeno pepper on a grill rack coated with cooking spray. Cook the vegetables 4 minutes on each side or until tender. Cook the chicken 6 minutes on each side or until done. Remove chicken and vegetables from the grill; Halve the jalapeno and remove the seeds, then coarsely chop the vegetables. Let the chicken stand for 5 minutes; thinly slice the chicken.
  • 4. Sprinkle about 3 tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over the cheese. Fold each tortilla in half over the filling; lightly coat the tortillas with cooking spray.
  • 5. Heat a large nonstick skillet over medium heat. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until the cheese melts and the tortillas are lightly browned. Repeat procedure with the remaining 2 quesadillas. Cut each quesadillas into 2 wedges; serve with sour cream.
  • 6. Garnish with Avocado-Tomato Salad, posted separately if desired.

SPICY VEGETABLE QUESADILLAS



Spicy Vegetable Quesadillas image

Make and share this Spicy Vegetable Quesadillas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

1 zucchini, chopped
1 cup sliced fresh mushrooms
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 -3 cloves garlic, minced
1 -1 1/2 tablespoon chili powder
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
salt
8 flour tortillas (6 inch)
3/4 cup shredded cheddar cheese
3/4 cup shredded monterey jack cheese
1/4 cup chopped fresh cilantro

Steps:

  • Spray a large nonstick skillet with cooking spray.
  • Over medium heat, when pan is hot, add zucchini, mushrooms, pepper, onion, garlic, chili powder, and cumin, cayenne, and salt.
  • Saute and stir for 3-4 minutes or until vegetables are crisp-tender.
  • Remove vegetables and set aside; wipe skillet clean.
  • Spoon vegetable mixture evenly over half of each tortilla.
  • Sprinkle each evenly with cheeses and cilantro.
  • Fold each tortilla in half.
  • Spray same skillet with cooking spray.
  • Add tortillas and heat 1 to 2 minutes on each side over medium heat or until lightly browned and cheese is melted.
  • Cut into thirds and serve.

ONE-PAN PARMESAN-CRUSTED VEGETABLE QUESADILLAS



One-Pan Parmesan-Crusted Vegetable Quesadillas image

Provided by Jet Tila

Categories     main-dish

Time 25m

Yield Makes 4 quesadillas

Number Of Ingredients 10

2 ounces (56 grams) freshly grated Parmesan cheese, plus 1 cup for crusting
2 ounces (56 grams) shredded mozzarella
2 ounces (56 grams) shredded Cheddar
2 ounces fresh spinach (about 2 cups), sliced
3/4 cup cooked quinoa
1/2 cup frozen whole kernel corn
1/2 cup drained, canned unsalted black beans, rinsed and drained again
Four 8-inch (20-centimeter) flour tortillas
Kosher salt and freshly ground black pepper
Nonstick cooking spray

Steps:

  • Combine the 2 ounces Parmesan with the mozzarella and Cheddar with your fingers in a small bowl and set aside.
  • Wrap the spinach in paper towels to remove excess moisture. Transfer to a large bowl and add the quinoa, corn and beans. Stir to combine and set aside.
  • Heat a large nonstick skillet over medium heat.
  • Meanwhile, place the tortillas on a clean work surface. Working on only the lower halves, divide 1/2 of the cheese blend among the 4 tortillas; top with the spinach-quinoa filling, then sprinkle on the remaining cheese blend. The cheeses are usually salty enough, but season with salt and pepper, if desired. Fold each tortilla in half to make a half-moon.
  • Spray the preheated skillet with nonstick cooking spray for about 3 seconds to coat. Add 2 of the quesadillas to the skillet and cook until the cheese starts to melt and the tortillas are light brown, about 3 minutes. Transfer the quesadillas, cooked side-down, to a plate. Repeat with the remaining 2 quesadillas.
  • Sprinkle 1/4 cup of the Parmesan into the skillet in a half-moon shape, then place 1 quesadilla, cooked side-up, directly on the Parmesan to create a crust. Continue to cook until the Parmesan crust browns and the cheese filling is fully melted, about 3 minutes. Remove from the heat and repeat with the remaining Parmesan and quesadillas. Serve immediately or make ahead and keep warm (see Cook's Note).

VEGETABLE QUESADILLAS



Vegetable Quesadillas image

Make and share this Vegetable Quesadillas recipe from Food.com.

Provided by Debbwl

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

nonstick cooking spray
1/2 cup green bell pepper, chopped
1/2 cup frozen corn, thawed
1/2 cup green onion, sliced
1/2 cup tomatoes, chopped
2 tablespoons cilantro, chopped
4 (6 inch) flour tortillas
1/2 cup low-fat cheddar cheese or 1/2 cup low-fat monterey jack cheese

Steps:

  • Spray a medium skillet with nonstick cooking spray. Saute bell pepper and corn over medium heat until softened, about 5 minutes.
  • Add green onion and tomato; cook for several minutes more until heated through; stir in cilantro.
  • Heat tortillas in a large skillet over high heat. Place equal amounts of cheese and vegetables on each fortilla; fold in half and continue to cook until cheese is melted and tortilla is crisp and lightly browned. Serve while hot.

Nutrition Facts : Calories 185.5, Fat 4.5, SaturatedFat 1.4, Cholesterol 3, Sodium 358.1, Carbohydrate 28.8, Fiber 2.7, Sugar 2.2, Protein 8.1

Tips:

  • To make the vegetable quesadillas, you will need a variety of ingredients, including:
    • Tortillas
    • Cheese
    • Vegetables (such as bell peppers, onions, and mushrooms)
    • Salsa
    • Guacamole
    • Sour cream
  • You can use any type of tortilla you like, but flour tortillas or corn tortillas are the most common.
  • For the cheese, you can use a Mexican blend, cheddar cheese, or mozzarella cheese.
  • You can use any type of vegetable you like, but bell peppers, onions, and mushrooms are common choices.
  • You can use any type of salsa you like, but a medium or mild salsa is a good choice.
  • You can use any type of guacamole you like, but a homemade guacamole is always the best.
  • You can use any type of sour cream you like, but a low-fat sour cream is a good choice.
  • You can add other ingredients to your quesadillas, such as cooked chicken or beef, or beans.
  • Be sure to cook your quesadillas until the cheese is melted and the vegetables are tender.
  • Serve your quesadillas immediately with your favorite toppings.

Conclusion:

Vegetable quesadillas are a delicious and easy-to-make meal that is perfect for any occasion. They are also a great way to use up leftover vegetables. With a variety of ingredients to choose from, you can customize your quesadillas to your liking. So next time you are looking for a quick and easy meal, give vegetable quesadillas a try. You won't be disappointed!

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