Vegetable quesadilla loaded with onions, bell peppers, zucchini, squash, and lots of cheese. This easy and flavorful quesadilla is great as an appetizer or main and a great way to use up any leftover veggies.
Tortilla, cheese, and veggies are always stocked up in my refrigerator and come in handy when we are craving quesadillas which happens quite often.
Love how versatile and customizable they are and bonus kids love them!!
What is Quesadilla
Quesadilla is a Mexican dish consisting of a soft tortilla (flat-bread) stuffed with cheese and a filling of vegetables or meat.
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.
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.
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.
Step by Step Instructions
To make vegetable quesadilla filling
1 - In a pan heat 1 tablespoon oil and add the garlic. Once the garlic starts to sizzle add the spring onions, and jalapenos (optional), and saute till the onions turn slightly translucent.
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.
To assemble the quesadilla
Heat a flat griddle and slightly roast one side of the tortilla just to give it a slight brown color. Remove it to a plate.
5 - Now add mayonnaise (sour cream) and ketchup (or enchilada sauce) 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 into 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!
Serving and storage
You can serve this vegetable quesadilla as an appetizer alongside homemade guacamole, or Creamy Avocado Dip, sour cream, and salsa.
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.
Recipe Notes, Tips, and Hacks
Use veggies of choice. I have used veggies that were available to me.
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!!
Frequently Asked Questions
I find onions, colorful bell pepper, zucchini, yellow squash, corn, sweet potatoes, butternut squash, spinach, mushroom, and broccoli go well as a quesadilla filling. In addition, cooked or canned beans can be added for that protein boost.
For my quesadilla, I prefer using a Mexican cheese blend of Monterey Jack, Medium Cheddar, Queso Quesadilla, and Asadero Cheese. It melts and blends well with Mexican recipes.
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!!
Vegetable Quesadillas
Ingredients
For the Vegetable Filling:
- 1-2 tablespoon oil or butter
- ½ tablespoon garlic minced
- 6 spring onions chopped, or 1 small red onion chopped
- 1 jalapeno finely chopped, optional
- ½ red bell pepper chopped
- ½ green bell pepper chopped
- 1 small zucchini chopped
- ½ yellow squash chopped
- ¼ cup corn kernels frozen or fresh
- ½ teaspoon red chilli powder adjust to taste
- ½ teaspoon cumin seeds powder
- ½ teaspoon dry oregano
- 1 teaspoon Taco seasoning optional
- 1 tablespoon lime juice adjust to taste
- salt and pepper to taste
For assembling the Quesadilla:
- 4 Flour tortillas
- 1½ cups shredded mild cheddar cheese or any of your choice
- 2 tablespoon mayonnaise or sour cream
- 2 tablespoon salsa or tomato ketchup or red enchilada sauce
- some butter or olive oil for roasting
Instructions
To make the vegetarian quesadilla filling :
- In a pan heat oil and add the garlic. Once the garlic starts to sizzle add the spring onions and saute till the onions turn slightly translucent.
- Stir in the veggies i.e. red and green bell pepper, zucchini, yellow squash, corn, and cook covered for about 5 mins or until the veggies are halfway cooked.
- Add the seasonings like red chilli powder, cumin seeds powder, dry oregano, taco seasoning (optional) 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.
- Finish off with lime juice, cilantro, and spring onions green. Mix well. Keep aside.
- Delicious vegetarian quesadilla filling is ready!! Can be made ahead and stored covered in refrigerator.
To assemble the quesadilla:
- Heat a flat griddle and slightly roast one side of the tortilla just to give it a slight brown color. Remove it on a plate.
- Now add a mayonnaise (or sour cream) and salsa (or ketchup) each on the roasted part of tortilla and spread evenly.
- Spread some shredded cheese on half of the tortilla followed by the vegetable filling and cheese again.
- Fold the quesadilla into half to make a semi circle (half moon shape).
- Add a teaspoon of butter or oil on the griddle and roast this quesadilla on medium low heat till it gets a nice golden brown color. 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!
Notes
- Use veggies of choice. I have used veggies that were available to me.
- Use flour tortilla, 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 a 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!!
- Leftovers quesadilla can be stored in airtight containers in the refrigerator for 3 days or frozen for 3 months.
What to add in leftover sabji??
You can make more quesadillas with it or use it as a filling for wraps and sandwich.
this looks soooooo yum, i cant say more. Would love to try this some day. Yum Yum Yum!
amazingly delicious.. loved this veggie filled quesadilla.. YUM!!
It looks so beautiful and healthy dear. Lovely combination of ingredients.
Thanks Shraddha for trying the recipe. Glad you liked them 🙂
i prepared it for the first time.....amazing taste....easy to follow..
delicious one..
super delicious and filling quesadilla..looks so tempting...neat pictorials & pics!
I tasted these once and loved them. But never tried making them at home. Nice post...
Delicious, Drooling here
LOVE Quesadillas shweta! simply love it 🙂 You have made it to perfection 🙂
Super tempting pictures