Vegetable Quesadillas Food

VEGETABLE QUESADILLAS

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.

VEGETABLE QUESADILLAS

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 QUESADILLA

Steps:

• In a small bowl, combine the fajita seasoning ingredients. Then in a frying pan over a medium heat add the vegetables with a little oil, fry for 5 minutes stirring occasionally.
• Whilst they fry, make the salsa. Chop the tomatoes and red onion, and then finely chop the garlic and coriander. Add to a bowl with the vinegar and mix.
• Add in the fajita seasoning and combine and fry together until lovely and soft
• Lay out your tortilla wraps and add the mixture to the top of two of them then spread the mixture out to the edges
• Sprinkle your grated cheese over the vegetable mix and top with the other tortilla wrap, like a sandwich. Repeat with both.
• In a clean frying pan, add a knob of butter over a low/medium heat
• Once melted, add a quesadilla at a time and flip carefully after a couple of minutes. It should be lovely and brown. Repeat on the other side and then serve with the salsa.

EASY VEGGIE QUESADILLA

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.

FARMER'S MARKET VEGETARIAN QUESADILLAS

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.

VEGETABLE QUESADILLAS

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.

LOADED VEGETABLE QUESADILLAS

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.

GRILL BASKET VEGETABLE QUESADILLAS

Steps:

• Prepare a grill for medium heat. Toss the Cheddar, pepper jack, corn, cumin, garlic, bell pepper, 1/4 teaspoon salt and a few grinds of black pepper together in a medium bowl.
• Place 1 of the tortillas inside a 12-inch flat round fold-over quesadilla grill basket. Sprinkle the cheese mixture on top, leaving a 1/4-inch border around the edge. Top with the remaining tortilla, then close and clasp the grill basket according to the manufacturer's directions.
• Place the grill basket onto the grill, cover the grill and cook until the cheese just begins to melt and the tortilla is turning golden brown on the bottom side, 2 to 3 minutes, Flip the basket and continue cooking until the cheese is completely melted and the tortilla is golden brown, 2 to 3 minutes more.
• Transfer the quesadilla to a cutting board and cut into 8 pieces. Serve with the guacamole and sour cream.

CHEESE-CRUSTED FAJITA VEGGIE QUESADILLAS

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

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.

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.

ROASTED VEGGIE QUESADILLAS

Steps:

• In a large bowl, combine the first 9 ingredients. Transfer to a 15x10x1-in. baking pan. Bake at 425°until potatoes are tender, 24-28 minutes., In a small bowl, combine cheeses. Spread 1/3 cup vegetable mixture over half of each tortilla. Sprinkle with 1/4 cup cheese; fold tortillas to close. Cook in a greased cast-iron skillet or griddle over low heat until cheese is melted, 1-2 minutes on each side.

SPICY VEGETABLE QUESADILLAS

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.

ROASTED VEGETABLE QUESADILLAS

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.

CHICKEN AND VEGETABLE QUESADILLAS

Steps:

• In a medium skillet, place 2 tbsp olive oil and chicken breast. Sprinkle chicken with a thin layer of taco seasoning, turn, and sprinkle the other side. Cook chicken completely through. Set aside.
• Meanwhile, in a large skillet, saute peppers and onion in 2 tbsp olive oil until onions are golden and peppers are soft, about 15-20 minutes. (Optional: sprinkle vegetables with taco seasoning powder.) Remove vegetables from skillet and wipe down the skillet.
• Shred the chicken in small pieces. Reheat the chicken in the medium skillet, adding taco sauce and stirring to mix thoroughly.
• Spray the large skillet with non-stick cooking spray. Place 1 flour tortilla in skillet for 1-2 minutes until it is just beginning to brown. Set aside. Place another tortilla in the skillet. Layer shredded cheese, chicken in sauce, peppers and onions, and baby spinach leaves. Top with additional cheese and replace the first (toasted) tortilla on top.
• Cook the quesadilla, pressing down with a spatula, until bottom tortilla is a bit brown and crispy and cheese is melted.
• Repeat the previous two steps to make a second quesadilla.
• Cut each quesadilla into quarters and serve with sour cream, salsa, or guacamole on the side.