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The Best Vegetable Quesadillas

The Best Vegetable Quesadillas

The Best Vegetable Quesadillas are a quick and delicious meal loaded with flavorful vegetables and cheese, making it a perfect choice for any occasion.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 4 quesadillas
Calories 313 kcal

Equipment

  • skillet
  • spatula

Ingredients
  

Tortillas

  • 4 medium to large flour or corn tortillas see our flour tortilla recipe

Vegetables

  • 1 tablespoon neutral oil or butter
  • 5 ounces mushrooms sliced, about 2 cups sliced
  • 1 small onion sliced
  • 3 cups kale leaves or spinach torn
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon oregano preferably Mexican oregano
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon fresh ground black pepper
  • ¼ teaspoon fine sea salt
  • 5 ounces melting cheese like Monterey Jack, shredded, about 1 ¼ cups
  • Spray oil or oil brushed onto pan

Instructions
 

Prepare Vegetables

  • 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, then add the sliced onions, peppers, onion powder, garlic powder, cumin, oregano, smoked paprika, pepper, and salt. Cook the vegetables until the onions have softened and smell sweet for 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 for up to 5 days.

Make Quesadillas

  • Heat a heavy-bottomed skillet over medium heat. Lightly spray or brush the pan with oil, and then place one tortilla 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 to stay 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 melts, 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°F oven while you finish making the remaining quesadillas.

Notes

Try Mexican oregano for a more authentic flavor. For a vegan option, consider making homemade vegan queso and excluding the cheese.

Nutrition

Serving: 1quesadillaCalories: 313kcalCarbohydrates: 32.1gProtein: 15.4gFat: 14.2gSaturated Fat: 7.2gCholesterol: 31.5mgSodium: 825mgFiber: 2gSugar: 3.5g
Keyword cheese, Easy Recipe, Mexican food, quesadillas, Quick Meal, vegetable
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