CRAVE-WORTHY VEGETABLE QUESADILLAS
The vegetables used for these spiced vegetable quesadillas use are up to you. In the recipe below, we call for mushrooms, onion, peppers and greens (like kale or spinach). For tips on using other veggies (like heartier beets and squash), take a read through the article above.
Provided by Adam and Joanne Gallagher
Categories Main
Time 25m
Yield Makes 4 quesadillas
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 quesadilla (recipe makes 4), Calories 313, Fat 14.2g, SaturatedFat 7.2g, Cholesterol 31.5mg, Sodium 825mg, Carbohydrate 32.1g, Fiber 2g, Sugar 3.5g, Protein 15.4g
CHEESY QUESADILLAS
We serve these quesadillas as chili dippers or load them up with salsa and sour cream for a super starter. -Terri Keeney, Greeley, Colorado
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6 servings.
Number Of Ingredients 3
Steps:
- Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.
Nutrition Facts : Calories 223 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 406mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
CHEESY VEGETABLE QUESADILLAS
Need something quick and cheesy that serves six? Made with red pepper strips and served with salsa, these easy microwave quesadillas are a good bet.
Provided by My Food and Family
Categories Home
Time 14m
Yield Makes 6 servings.
Number Of Ingredients 4
Steps:
- Place 1 tortilla on microwaveable plate. Place 2 Singles on half the tortilla; top with 1/6 of the peppers. Fold tortilla in half; cover with paper towel.
- Microwave on HIGH 25 to 40 sec. or until Singles begins to melt. Repeat with remaining ingredients. Let stand, covered, 1 min. then fold in half again.
- Serve topped with salsa.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
CHEESY VEGGIE QUESADILLAS
Bring Italian flavor to a Mexican favorite! Dipping the cheesy veggie wedges in spaghetti sauce is spectacular.
Provided by Betty Crocker Kitchens
Categories Snack
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 350°. Mix zucchini, tomato, oregano and garlic pepper in medium bowl.
- Place 4 tortillas on ungreased large cookie sheet. Sprinkle 1/2 cup of the cheese evenly over each of the 4 tortillas. Spoon one-fourth of the vegetable mixture over cheese. Top with remaining tortillas.
- Bake about 6 minutes or until hot and cheese is melted. Cut each quesadilla into 6 to 8 wedges. Serve with spaghetti sauce.
Nutrition Facts : Calories 345, Carbohydrate 37 g, Cholesterol 30 mg, Fiber 6 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 650 mg
EASY CHEESY VEGETABLE QUESADILLAS
Keep flour tortillas on hand so you can prepare quesadillas anytime. Fill with your favorite vegetables and shredded cheese and you will have an appetizer or light meal.
Provided by McCormick
Categories Appetizers,
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add bell pepper, onion and zucchini; cook and stir 4 minutes or until tender-crisp. Add mushrooms and Seasoning; cook and stir 2 minutes longer.
- Place 4 of the tortillas on ungreased baking sheet. Spread 1/4 of the vegetable mixture and cheese evenly on each tortilla. Top with remaining tortillas. Lightly brush with remaining 2 teaspoons oil. Sprinkle lightly with additional Seasoning, if desired.
- Bake 10 minutes or just until cheese is melted. Cut into 3-inch wedges. Serve warm.
Nutrition Facts : Calories 173 Calories
CHEESE-CRUSTED FAJITA VEGGIE QUESADILLAS
Provided by Molly Yeh
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a 12-inch cast-iron pan over medium-high heat. Add the peppers, onion and zucchini. Season with the smoked paprika, salt and pepper. Toss to coat with the oil. Cook, stirring occasionally, until the vegetables are softened and browning, 10 to 12 minutes. Add the garlic and oregano and stir to combine. Cook until fragrant, 1 to 2 minutes. Turn off the heat.
- Heat a large nonstick pan over medium-high heat. Grease the pan with the cooking spray. Carefully place a tortilla in the hot pan. Add 3 tablespoons cheese to half of the tortilla, spreading the cheese to the edges and allowing some to spill over to create a cheesy crust. Top with a hearty spoonful of the cooked pepper mixture, then top with another 3 tablespoons cheese. Fold the bare half of the tortilla over the cheese and pepper filling. Press down to flatten with a spatula. Cook until the cheese is melted and crusty and the tortilla is browned, 3 to 4 minutes. Flip and cook for another 2 to 3 minutes. Remove to a serving platter. Season with salt and a squeeze of lime. Repeat with the remaining tortillas, peppers and cheese, wiping down the pan as needed. Serve with sour cream and salsa for dipping, if desired.
THREE CHEESE VEGGIE QUESADILLAS
Provided by Food Network
Time 20m
Yield 16 servings
Number Of Ingredients 14
Steps:
- In a medium sized bowl mix the cheeses together and set aside, covered, in the refrigerator until ready to use.
- In a hot saute pan over medium heat the olive oil. When the oil is hot, add the jalapeno chili, garlic, tomato, scallion, zucchini, and oregano and saute for 2 minutes. Fold in the cilantro and set aside.
- Place the tortillas in a hot dry saute pan over medium heat or on a hot grill and spoon 2 tablespoons of the vegetable saute and 2 tablespoons of the cheese mixture on to each tortilla. Fold the tortillas in half and toast each side for 1 to 2 minutes until the cheese starts to melt. Cut each tortilla in thirds and arrange on a serving plate garnished with spinach and Swiss chard.
VEGETARIAN QUESADILLAS
Have a pack of flour tortilla wraps knocking about in your storecupboard? Sandwich them with a bean filling and griddle
Provided by Lucy Netherton
Categories Lunch, Main course
Time 17m
Number Of Ingredients 5
Steps:
- Drain the beans, reserving 2 tbsp of the can water. Tip into a bowl with the reserved water, chipotle sauce, coriander and half the cheese. Mash everything well with a fork or potato masher.
- Lay out 4 tortillas, then spread each with ¼ of the cheesy beans. Top with the remaining cheese, then top with another tortilla and use your hands to press them together.
- Heat a griddle on a medium-high heat. Microwave each quesadilla for 45 secs to start the cheese melting, then griddle for 1-2 mins on each side, until the quesadillas are golden and charred. Repeat with the rest, keeping warm in a low oven. Cut them into wedges to serve.
Nutrition Facts : Calories 671 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 29 grams protein, Sodium 1.9 milligram of sodium
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- Heat 1 tablespoon olive oil over medium-high heat in a large non-stick sauté pan. Add sweet potato and sauté for 5-6 minutes, stirring occasionally, until cooked through. Transfer to a separate plate and set aside.
- Add the remaining 1 tablespoon oil to the pan. Add the veggies and jalapeño, and sauté for 4-5 minutes. Stir in the cooked sweet potato, black beans, cumin, chili powder, a generous pinch of salt and black pepper, and sauté for 2 more minutes. Taste and add more salt, pepper and/or cumin if needed. Transfer the mixture to a large bowl and set aside. Rinse (or just wipe off) the sauté pan until it is clean.
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