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Vegetable quesadillas served on a wooden board with a guacamole dip

Vegetable Quesadillas

Shweta Arora
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.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main
Cuisine Mexican
Servings 4

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
  • cups shredded mild cheddar cheese or any of your choice
  • 2 tablespoon mayonnaise or sour cream
  • 2 tablespoon tomato ketchup 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 and 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.
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