Cheesy Vegetable Quesadillas
I wouldn't call these 'healthy' but they're full of veggies and incredibly satisfying to eat. These quesadillas are extremely cheesy and have a great, bright crunch from the veggies - you won't miss the meat.
Makes 4 quesadillas with taco-sized flour tortillas.
See *Notes for more important clarifications/tips.
In our house, Quesadillas are a go-to lunch or dinner when we want something easy and inexpensive, but without skimping on the flavor. So, one night, wanting a lighter meal but also craving quesadillas, I pan-fried a rainbow assortment of vegetables I picked up at our local Farmer’s Market and generally seasoned them (and topped them with tons of cheese!).
The Queso Quesadilla is what really seals the deal here. According to Cacique’s website, it originated in the state of Sinaloa in Northwestern Mexico and parts of what is now Texas. It’s rich and incredibly melt-y, Its what made traditional tortilla turnovers famous and gave them the name “quesadillas”. I highly recommend it! It'd also be great on tacos, in a grilled cheese or even on top of a pizza.
Swap some of the veggies out if you’d like, get creative with the seasonings, and have fun with these quesadillas! The leftovers heat up very well (another reason why I love making them) and you can finally tell mom that yes, you did eat your vegetables.
Ingredients:
4 taco-sized flour tortillas
2 cups cheese blend, shredded:
3/4 cup sharp cheddar
3/4 cup Queso Quesadilla
1/2 cup pepper jack
2 bell peppers, chopped (I used 1 red and 1 orange)
1/2 red onion, diced
3 cloves of garlic, minced or grated
1 zucchini
1 jalapeno (seeds and core removed if you prefer it less spicy)
1 cup of corn (I just used the frozen stem in bag kind)
2 scallions, thinly sliced
2 tbsp unsalted butter, melted and sligtly cooled
About 1/2 tbsp worth of seasonings (I used chipotle chili powder, cumin, a Mexican spice blend, kosher salt and freshly ground pepper
To serve: sour cream, pico de gallo
3 tsp of Extra Virgin Olive Oil, divided
*Notes
You may not need to use all the veggies! I’d just use a couple of spoonfuls per quesadilla. If you have leftovers, they’d be really good in tacos, in an enchilada, or even as a side to some eggs and toast for breakfast!
Feel free to swap out the veggies or add beans for some protein! Mushrooms, sweet potatoes, and even some kale would be great additions/substitutions.
If you can’t find the Queso Quesadilla cheese, mozzarella, Monterey jack and even fontina would be good substitutes since they’re also very melty cheeses. You can also just use a pre-shredded Mexican cheese blend for ease!
Spices/herbs: If you like your quesadillas on the spicier side, add a pinch of red pepper flakes and/or a dash of cayenne for some added heat. Swap out the cilantro for the scallions or even do a combination of both!
Process:
Cut up all veggies, melt the butter, and cook corn according to package directions.
In a large saute pan over medium-high heat, saute corn in about 1 tsp of oil for 3-5 minutes, or until light golden brown. Set aside on a plate.
Add another 2 tsp of olive oil to skillet and add the red pepper and saute for a 2-3 minutes, or until starting to soften. Add the onion and garlic and saute for another minute, or until the onion is starting to turn translucent. Add the zucchini and jalapeno, and saute for another 2-3 minutes, or until the zucchini softens. Season with a bit of kosher salt and freshly ground black pepper. Last, add the corn back in along with seasonings of choice and mix to combine. Add veggies to a bowl and either wipe out the skillet and keep on medium heat or heat a griddle to medium heat.
Brush one side of each tortilla with melted butter and flip over. Add cheese blend on half of the tortilla (about 1/4 cup of cheese per tortilla) and divide up veggies on top of the cheese. Fold over and fry for 2-3 mins per side, until golden brown.
Transfer quesadillas to a cutting board and cut each into 3 triangles. Serve warm with salsa, pico de gallo and/or sour cream.