FARMER'S MARKET VEGETARIAN QUESADILLAS
Making the most of simple, fresh ingredients found at your local Farmer's Market, these quesadillas make great appetizers or a quick and healthy meal. Serve while hot with your favorite salsa, sour cream, and guacamole.
Provided by Jennifer Baker
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 36.8 g, Cholesterol 13.4 mg, Fat 7.1 g, Fiber 4 g, Protein 10.2 g, SaturatedFat 2.8 g, Sodium 440.9 mg, Sugar 1.4 g
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.
EASY CHEESY VEGETARIAN QUESADILLAS RECIPE
For a quick Mexican "fix" there is nothing quite so good as these cheesy quesadillas. Make this recipe your own with your own favorite additions.
Provided by Karen Ciancio
Categories Main Course Main or Side Side Dish Snack
Time 30m
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon of oil in a large frying pan over a medium heat.
- Add one tortilla and sprinkle it with half the cheese, half the tomatoes and half the chilies. Add salt and pepper to taste.
- Place another tortilla on top and press it down gently to seal the tortillas together. Cook the tortilla sandwich for about five minutes, turning once half way through the cooking time.
- Check that the cheese has melted and transfer the quesadilla to a cutting board.
- Repeat the process with the next tortilla.
- Cut the quesadillas into wedges and serve immediately with chunky salsa, sour cream and guacamole.
- Serves 4 as a main course or 8 to 10 as an appetizer.
Nutrition Facts : Calories 408 kcal, Carbohydrate 20 g, Protein 17 g, Fat 29 g, SaturatedFat 19 g, Cholesterol 63 mg, Sodium 727 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
EASY VEGGIE QUESADILLA
Make and share this Easy Veggie Quesadilla recipe from Food.com.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Lightly spray a small frying pan with cooking spray.
- Cook the diced vegetables in the pan for about 3 minutes. Remove from the heat & add the taco sauce.
- Lightly spray another small frying pan with cooking spray.
- Place 1 of the tortilla shells into the pan. Put a thin layer of cheese onto the shell.
- Scatter the vegetable mixture over top of the cheese. Add another thin layer of cheese & cover with the second tortilla shell.
- Cook on both sides until slightly brown.
- Cut into quarters & serve hot.
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
QUICK AND EASY QUESADILLA RECIPES
Quick and easy quesadilla recipes for dinner, lunch or even breakfast that you can make at home in no time! Including chicken quesadillas, breakfast quesadillas, no meat quesadillas and more!
Provided by Homemade Mastery
Categories Dinner
Time 15m
Number Of Ingredients 12
Steps:
- In a small bowl mix the cream cheese, garlic, tomato paste, cumin, coriander and crushed red pepper, a tsp of water until smooth.
- Add the chicken, basil (or dill), chopped jalapeno and the arugula to the mix.
- Spread 1/2 of the mixture on one half of a flour tortilla and top with cheese of your choice - mine was mozzarella. Repeat for the other tortilla.
- Fold each tortilla in half and toast in a non-stick pan with olive oil until golden brown. Flip and toast on the other side as well.
- Slice in 3-4 pieces and serve like this, or with guacamole.
Nutrition Facts : Calories 461 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 22 grams fat, Fiber 3 grams fiber, Protein 30 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 522 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
LOADED VEGETABLE QUESADILLAS
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place the bell peppers directly over a gas flame. Char on all sides until the skin burns, 3 to 5 minutes. Refrigerate them to cool quickly, 5 to 10 minutes.
- Place the peppers on a flat surface. Remove the top core and open the pepper up so it lies flat on the cutting board, charred skin-side up. Use a kitchen towel to wipe the charred skin away. Remove the seeds and slice the peppers lengthwise into 1/2-inch slices.
- Heat 2 tablespoons olive oil in a large saute pan over medium heat until it begins to smoke lightly. Add the zucchini, then sprinkle with salt and cook until tender and lightly browned, 3 to 5 minutes. Transfer to a bowl or baking sheet to cool.
- Add 2 tablespoons olive oil to the same pan where you cooked the zucchini, followed by the scallions and garlic. Sprinkle with a pinch of salt and cook over medium heat until they become tender, 2 to 3 minutes. Add the tomatoes and chili powder and cook until the tomatoes break down a little, 5 to 8 minutes. Stir in the black beans and vinegar and cook, gently pressing on the beans with the back of a spoon to crush and mix with the tomatoes, until the vinegar cooks down, 2 to 3 minutes. Taste for seasoning. Transfer to a bowl and allow to cool for about 30 minutes.
- Arrange 6 tortillas on a baking sheet and spread each with about 2 tablespoons of the bean mixture. Drain any moisture from the peppers and zucchini and gently press them both on top of the black bean mixture to make it all stick together, then top with the cheese. Press the remaining 6 tortillas on top of the filling. Top with another baking sheet and gently press down to flatten the filling and make the quesadillas sturdy. Refrigerate for at least 30 minutes and up to overnight.
- Preheat the oven to 200 degrees F.
- Heat a grill pan or large nonstick skillet over medium-high heat. Add 1 tablespoon oil and heat until it smokes lightly. Add 2 quesadillas, side-by-side, and brown on the first side, 2 to 3 minutes. Use a metal spatula to flip them on their second side. Add about another tablespoon of oil and cook until browned around the edges, an additional 2 to 3 minutes. Transfer to a sheet tray. Repeat with the remaining quesadillas in batches of 2, keeping the cooked quesadillas warm in the oven.
- On a flat surface, cut each quesadilla into quarters and arrange on individual plates or a large serving platter. Top with the sour cream, sliced cayenne pepper and cilantro leaves.
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.
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
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5/5 (11)Estimated Reading Time 7 minsServings 4-6Total Time 40 mins
- 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.
- Return the sauté pan to the stove, and reduce heat to medium. Place a tortilla* in the center of the pan and immediately sprinkle your desired amount of cheese evenly over the surface of the tortilla. Add a few large spoonfuls (about 1 cup) of the veggie mixture on one half of the tortilla, then sprinkle on some cilantro. Fold the other side of the tortilla over to create a half moon. Continue cooking for another 30 seconds or so, or until the bottom of the tortilla is crisp and golden. (Just lift it up and take a peek to see when it’s ready to go.) Then carefully flip the tortilla over and cook it for an additional 30-60 seconds on the second side.
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5/5 (1)Estimated Reading Time 4 minsCategory MainTotal Time 25 mins
- In a large skillet, heat 2 Roasted Vegetable & Red Quinoa patties for about 10-12 minutes, or until cooked through (flipping halfway through). Take off skillet and set aside on a cutting board.
- Add 1/2 cup chopped onion to same skillet and heat until softened, about 3 minutes. Add black beans, corn, salsa and brown sugar.
- In another skillet, heat 1-2 tsp. light butter. When melted, add one tortilla. Sprinkle 1/4 cup cheese on top and half of black bean/veggie pattie mixture. Top with another 1/4 cup cheese and another tortilla and cook on medium-low heat.
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- Melt the butter in your skillet, add the onion, garlic, and spinach along with a big pinch of sea salt. Cook over medium heat for about 2-3 minutes, until the spinach has wilted.
- Set the spinach mixture aside and add another tablespoon of butter, the beans, and salsa and cook over medium high heat for about 4-5 minutes, until the beans soften. You can press the back of your wooden spoon on the beans to squish them up a bit, making them more like refried beans. If the mixture gets dry just add a splash of water.
- Spread the spinach mixture over a tortilla, then the bean mixture, and then sprinkle with cheese.
- Spread a thin layer of butter over one side of the other tortilla and place it butter side up on top of the shredded cheese. The butter on the tortilla will help it to crisp and brown nicely.
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- First cook the frozen peppers and onions in a skillet according to the package instructions. Remove from heat and set aside.
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- Start by heating a pan over medium heat. Spread one tortilla with the refried, then sprinkle lightly with cheese. Sprinkle evenly with all the different veggies. Again sprinkle with cheese, just enough to hold it all together then top with the other tortilla.
- Add 1/2 tsp or so of butter to the hot pan and then put the quesadilla in and cook like a grilled cheese sandwich. Turn the heat down slightly so the ingredients in the middle have a chance to soften before the outside is crispy.
- When the bottom tortilla is golden very carefully flip the quesadilla over to the other side and continue to cook just until the other side is golden.
- Remove from the pan and let cool 3-5 minutes before slicing into quarters or sixths. Serve along side salsa, sour cream or burrito sauce.
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- Warm a tortilla in a a large skillet over medium-high heat. Once the tortilla is warm, place about 1/4 cup cheese and about 1/3 cup of the lentil and veggie mixture onto the tortilla. Sprinkle with another 1/4 cup cheese and place another tortilla on top.
- Cook for about 2 minutes, pressing down with the back of your spatula to help seal the quesadilla as the cheese melts. Flip, and cook another 2-3 minutes.
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Servings 8Total Time 30 minsCategory AppetizersCalories 319 per serving
- Place large skillet over medium heat then add oil or butter. When oil is hot or butter has melted, add sliced bell peppers, sliced onion, garlic, salt and pepper. Cook veggies for about 5–6 minutes, stirring occasionally until onions are translucent and peppers are crisp tender. You may cook the veggies longer if you prefer them a bit softer. Transfer veggie mixture to a bowl then set aside.
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- Heat beans over the stove on medium heat. Add taco seasoning to taste and stir until combined
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- Grill the quesadillas in the pan until both sides are browned and crispy and the cheese has melted. About 1-2 minutes on each side. Top with diced tomatoes, 1 Tbsp guac and 2 Tbsp salsa.
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- Put your Butternut squash in the oven and cook for 20-25 minutes, until fully cooked through and browned and crispy on the edges
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5/5 (37)Total Time 30 minsCategory DinnerCalories 584 per serving
- In a large mixing bowl, add black beans, corn, pepper, cilantro, red onion, cumin and salt; stir well to combine. Preheat oven to 350 degrees F and line 2 large baking sheets with parchment paper or silicone mats.
- Build each quesadilla: on a half of tortilla sprinkle 3 tbsp (half of 1/3 cup) of cheese, spread 1/2 cup veggie mixture and sprinkle with remaining 3 tbsp of cheese. Fold the other half of tortilla on top pressing on it somewhat gently-hard making a half moon shape. Repeat and make 8 quesadillas. If you have any leftover veggie mixture - eat it.
- Bake for 20 minutes. Remove from the oven, let rest for 3-5 minutes and cut each quesadilla in half using serrated knife. Serve with salsa and yogurt.
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