Recipe Ingredients
Vegetables: I’ve used colorful bell pepper, zucchini, yellow squash, and corn. Other veggies like sweet potatoes, butternut squash, spinach, mushroom, and broccoli make some good options too. Add cooked or canned beans for that protein boost.
Love how versatile and customizable they are and bonus kids love them!! These are then folded in half (making a half-moon shape) and roasted on a griddle on the stovetop until the cheese melts and is crisp. You could also do one big round by layering tortilla, filling, tortilla, and then roasting it. Quesadilla can be served in small portions as appetizers or even as an entree. The best part about this dish is you can do an endless number of permutations and combinations for the filling giving you a new quesadilla every time. For this post, I’ll be sharing my go-to and easy veggie quesadilla recipe. This recipe is also a kid-friendly. Kids love cheese so its a great way to sneak in some veggies with cheese. Aromatics and Seasonings: Garlic, onions (green spring onions or red onions), red chili powder, cumin seeds, oregano, taco seasoning (optional), salt, and pepper. Jalapenos - we love some heat so I dice these and add them with onions. You can replace these with serrano peppers or green chilies. Lime juice: Use fresh lime juice rather than bottled as it has a much zingier flavor. Cilantro: Adds that fresh flavor. Flour tortillas: I prefer using flour tortillas as they hold well and fold easily. Corn can be used but it might crack while folding so just add an additional layer. Cheese: I prefer to use a Mexican blend but feel free to use mild cheddar cheese, pepper jack, or any cheese that melts well. Spread or sauce: This is optional but I like applying some Mayonnaise or sour cream and Salsa or ketchup or enchilada sauce to the tortilla before placing the filling. Gives that additional flavor and acts like glue. Oil or butter: For cooking and roasting.
Recipe Notes, Tips, and Hacks
Use veggies of choice. I have used veggies that were available to me.
2 - Now add all the veggies i.e. red and green bell pepper, zucchini, yellow squash, corn, and cook for about 5 mins or until the veggies are halfway cooked.
3 - Now add the seasonings like red chili powder, cumin seeds powder, dry oregano, taco seasoning, salt, pepper, and mix well. Cook this mixture till the veggies are almost done. Don’t overcook the veggies as we still want to maintain the texture and crunchiness.
4 - Now add the lime juice, cilantro, and spring onions green. Mix well.
Delicious, vegan, and gluten-free vegetarian quesadilla filling is ready!! Can be made ahead and stored covered in a refrigerator.
5 - Now add mayonnaise (sour cream or cream cheese) and ketchup (enchilada sauce or salsa) to the roasted part of the tortilla and spread evenly.
6 to 8 - Spread some shredded cheese on half of the tortilla followed by the vegetable filling and cheese again.
9 - Fold over the quesadilla in half to make a semi-circle (half-moon shape).
10 - Add a teaspoon of butter or oil to the griddle and roast this quesadilla on medium-low heat till it gets a nice golden brown color.
11 & 12 - Now flip and roast the other side too. Repeat the entire procedure to make the remaining quesadillas.
Delicious, crispy, and cheesy vegetarian quesadilla is ready! Serve warm!
These can also be served as a main with a salad or with some refried beans and rice on the side.
Leftovers quesadilla’s can be stored in air-tight containers in a refrigerator for 3 days or frozen for 3 months.
To reheat, place them on a griddle with medium heat or in a preheated oven at 350°F until completely warmed and crisp.
Use flour tortillas, they hold up well while folding. Nowadays there is a variety of tortilla options available like whole wheat, flavored like spinach tomato, etc. Use the one you like.
The filling can be adjusted as per choice. Make it with veggies alone or bean and veggies combination, all beans, or even include meat like chicken if you like.
For vegan quesadilla, simply use a non-dairy shredded cheese and a plant-based mayo or sour cream. Be sure to use a good melting vegan cheese though as this acts as glue to hold the tortilla closed.
To make it gluten-free, use gluten-free tortillas and sauce.
A favorite hack: I am an ardent cheese fan so whenever I have a leftover vegetable (sabji) in my refrigerator I make a quesadilla or sandwich with it instead of eating plain roti Sabji. Try it, it tastes totally yummy!!
Hope you enjoy these delicious Veg Quesadilla Recipe!! If you give this recipe a try, please rate it by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
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