Best 5 Veggie Quesadillas Recipes

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Calling all veggie lovers! Get ready to tantalize your taste buds with a culinary journey into the world of mouthwatering Veggie Quesadillas. These delectable treats are a harmonious blend of vibrant flavors, textures, and colors, sure to leave you craving more.

These quesadillas are not just ordinary; they're an explosion of flavors, textures, and colors that will dance on your palate. Indulge in the classic Veggie Quesadilla, a perfect balance of bell peppers, zucchini, mushrooms, and spinach, all enveloped in a warm tortilla and melted cheese.

If you desire a touch of heat, the Spicy Veggie Quesadilla is your perfect match. Fire-roasted corn and zesty poblano peppers bring a delightful kick, while creamy avocado and tangy salsa add a cooling contrast.

For those with a penchant for unique flavors, the Sweet Potato Black Bean Quesadilla is an extraordinary choice. Roasted sweet potatoes, hearty black beans, and a hint of smoky chipotle create a harmonious symphony of flavors, complemented by a drizzle of zesty lime crema.

And for the ultimate indulgence, the Spinach Artichoke Quesadilla is a luxurious masterpiece. A creamy blend of spinach, artichoke hearts, and three types of cheese is nestled within a golden tortilla, creating a rich and satisfying experience.

No matter your preference, these Veggie Quesadillas are versatile culinary creations that promise to satisfy every craving. So, embark on this culinary adventure and let your taste buds experience the extraordinary world of flavors that awaits.

Here are our top 5 tried and tested recipes!

GOAT CHEESE 'N' VEGGIE QUESADILLAS



Goat Cheese 'n' Veggie Quesadillas image

The roasted veggies and goat cheese make this an elegant party food. We love to top them with our favorite salsa for an extra kick! -Sara Longworth of Philadelphia, Pennslvania

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 2 dozen appetizers.

Number Of Ingredients 13

1 small eggplant, peeled, quartered and cut into 1/2-inch slices
1 medium zucchini, cut into 1/4-inch slices
1 medium sweet red pepper, chopped
1 medium onion, chopped
1/4 cup chopped ripe olives
2 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 tablespoon minced fresh cilantro
1/2 cup crumbled goat cheese
8 whole wheat tortillas (8 inches)

Steps:

  • Place the first six ingredients in an ungreased 15x10x1-in. baking pan. Combine the oil, lemon juice, chili powder and cayenne; drizzle over vegetables and toss to coat. Bake, uncovered, at 400° for 35-40 minutes or until tender, stirring once. Stir in cilantro. , Spread 1 tablespoon goat cheese over one side of each tortilla. Place two tortillas, plain side down, on an ungreased baking sheet; spread each with 2/3 cup vegetable mixture. Top each with another tortilla. Repeat. Bake at 400° for 5-10 minutes or until golden brown. Cut each quesadilla into six wedges. Serve warm.

Nutrition Facts : Calories 171 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 191mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.

VEGGIE AND CHORIZO QUESADILLAS



Veggie and Chorizo Quesadillas image

Provided by Trisha Yearwood

Time 30m

Yield 6 servings

Number Of Ingredients 8

1 tablespoon olive oil
8 ounces Mexican chorizo
1 medium red bell pepper, cut into 1/2-inch pieces
3 cups fresh spinach
8 flour tortillas (about 7 inches in diameter)
8 ounces shredded Mexican cheese blend
1 tablespoon butter
Salsa, for serving

Steps:

  • Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring, until aromatic and browned, about 4 minutes. Reduce the heat to medium and add the bell pepper. Cook, stirring, until slightly softened, about 3 minutes. Add the spinach and toss until wilted. Cool slightly.
  • Lay out 4 of the tortillas and sprinkle with half of the cheese (about 1/4 cup per tortilla). Divide the chorizo mixture among them, then sprinkle with the remaining cheese. Top with the remaining tortillas.
  • Wipe the skillet clean and melt the butter over medium-high heat. Carefully transfer 2 of the quesadillas to the skillet and cook, flipping once, until golden brown and melty, about 3 minutes per side; transfer to a cutting board. Cook the remaining 2 quesadillas. Cut each into 4 pieces and serve with salsa.

VEGGIE QUESADILLAS WITH CILANTRO SOUR CREAM



Veggie Quesadillas With Cilantro Sour Cream image

Make and share this Veggie Quesadillas With Cilantro Sour Cream recipe from Food.com.

Provided by ngdarlen

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 15

1 red bell pepper
1 medium onion
1/4 lb fresh mushrooms (about 10-12 'shrooms)
2 cloves minced garlic
1 cup fresh spinach
1 (8 ounce) package monterey jack cheese, shredded
salt
pepper
red pepper flakes
olive oil
2 -4 large flour tortillas (I used the jalapeno-tomatoe flavored)
sour cream with cilantro
1 (8 ounce) carton sour cream
2 tablespoons chopped cilantro
1/4 teaspoon curry curry powder

Steps:

  • Chop cilantro and add to sour cream,along with curry, mix well.
  • Roughly chop the bell pepper and onion and place in a large non-stick saute pan (I use my iron-skillet) that has been drizzled with 2-3 Tablespoons of olive oil,add the garlic and seasonings and cook on medium heat for 5 minutes,or until the veggies are crisp tender,tossing to coat.
  • Slice mushrooms and gently tear the spinach and add to saute pan.
  • Add more olive oil if needed and gently saute the vegetables until the spinach is nicely wilted,about 5 minutes.
  • Remove vegetables from skillet and place in bowl.
  • In same skillet that has been wiped clean with a napkin,add 2 Tablespoons of olive oil.
  • Place one tortilla in skillet and add a generous amount of cheese (first),veggies,then cheese,to one half side of tortilla,like an omelet.
  • Fold the empty side over the other side of tortilla and cook until cheese melts and the tortilla is nicely browned.
  • Due to the fact that mine is stuffed with veggies and cheese I will flip it over once to ensure even melting and browning.
  • Transfer to a plate and slice into wedges.
  • Serve with Cilantro sour cream or your choice of additions (guacamole,salsa,ect--) This recipe will make 2 generously stuffed large tortilla quesadillas or 4 small.

VEGGIE QUESADILLAS



Veggie Quesadillas image

"I got the idea for this recipe from a restaurant I used to frequent when I was in school," relates Shari Johnson of Green Bay, Wisconsin. "The tortillas are packed full of vegetables, cheese and seasonings, then baked to a golden brown.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1/2 pound fresh mushrooms, sliced
1 medium zucchini, sliced
1/2 cup sliced green onions
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 medium tomatoes, seeded and diced
1 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon pepper
6 flour tortillas (8 inches)
2 cups shredded reduced-fat Mexican cheese blend
3/4 cup salsa
6 tablespoons reduced-fat sour cream

Steps:

  • In a large skillet coated with cooking spray, saute the mushrooms, zucchini and onions until tender. Add the corn, tomatoes, basil, salt and pepper; cook 2-3 minutes longer or until heated through. Using a slotted spoon, spoon filling on half of each tortilla. Sprinkle vegetable mixture with cheese and fold over tortilla. Lightly spray top of tortillas with cooking spray. Bake, uncovered, at 400° for 10-12 minutes or until golden brown. Serve with salsa and sour cream.

Nutrition Facts : Calories 499 calories, Fat 21g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 1509mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 4g fiber), Protein 31g protein.

VEGGIE-STUFFED QUESADILLAS



VEGGIE-STUFFED QUESADILLAS image

Number Of Ingredients 9

2 small green and/or red sweet peppers, cut into thin strips
1 small red onion, cut into thin 1-inch-long strips
2 teaspoons olive oil or cooking oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons snipped fresh parsley or cilantro
1/3 cup reduced-fat cream cheese (tub style)
5 6- to 7-inch flour tortillas
Salsa (optional)

Steps:

  • 1. In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of the oil for 3 to 5 minutes or until crisp-tender. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in parsley. Set aside. 2. Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently. 3. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil. Bake in a 425 degree F oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa. Makes 10 servings. Nutrition Facts * Servings Per Recipe 10 servings * Calories85, * Total Fat (g)3, * Saturated Fat (g)1, * Cholesterol (mg)4, * Sodium (mg)118, * Carbohydrate (g)11, * Fiber (g)1, * Protein (g)2, * Vitamin C (DV%)21, * Calcium (DV%)4, * Iron (DV%)4, * Starch (d.e.).5, * Vegetables (d.e.).5, * Fat (d.e.).5, * Percent Daily Values are based on a 2,000 calorie diet

Tips:

  • Use a variety of vegetables: Don't be afraid to mix and match different vegetables to create your own unique quesadilla fillings. Some popular options include bell peppers, onions, mushrooms, zucchini, and spinach.
  • Season your vegetables well: Don't forget to season your vegetables before adding them to the quesadilla. This will help to enhance their flavor and make your quesadilla more delicious.
  • Use a good quality cheese: The type of cheese you use will make a big difference in the flavor of your quesadilla. Use a cheese that melts well and has a good flavor, such as cheddar, mozzarella, or Monterey Jack.
  • Don't overcrowd the quesadilla: When you're assembling your quesadilla, be careful not to overcrowd it. This will make it difficult to fold and cook evenly.
  • Cook the quesadilla over medium heat: Cook the quesadilla over medium heat so that it has time to cook through without burning.
  • Serve the quesadilla with your favorite toppings: Once the quesadilla is cooked, serve it with your favorite toppings, such as salsa, guacamole, sour cream, or pico de gallo.

Conclusion:

Veggie quesadillas are a delicious and easy meal that can be enjoyed by people of all ages. They are a great way to get your daily dose of vegetables and they are also a good source of protein and fiber. With so many different variations, there is sure to be a veggie quesadilla recipe that everyone will love. So next time you're looking for a quick and easy meal, give veggie quesadillas a try. You won't be disappointed!

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