Vegetable Quesadilla

Quesadilla a recipe from Mexican Cuisine – is very yummy, super quick and great hunger satisfying meal! If you have tortilla on hand, you can prepare this recipe anytime. This recipe has all of the simple ingredients easily found fresh at your local Farmer’s Market. Feel free to add in special blend of your favorite vegetables and shredded cheese, serve hot with your favorite salsa, sour cream, and guacamole.

Step by Step Instructions with Photos

1. Heat 1 Tbsp. oil in a large nonstick pan on medium high heat, add chopped red pepper, onion, yellow squash, zucchini,  mushroom, and sauté over medium to medium-high heat for about 5-8 minutes or until just tender. All water should get absorbed.

2. Add corn and season with garlic powder and salt, mix well.
3. Add spinach, mix well and switch of the flame. Get Tortilla Ready.

4. Coat a skillet or a pan with cooking spray or oil, and place one tortilla. Sprinkle around 2 Tbsp. of cheeses evenly over tortilla and layer 1/4 portion sautéed of the vegetable mixture over the cheese. Sprinkle again 2 Tbsp. of cheese on the vegetables.

5. Top with a second tortilla. Lightly brush and cook until golden on both sides, for approximately 2 to 3 minutes per side.

6. Remove quesadilla from pan, cut each quesadilla into 4 triangles with a pizza cutter. 
7. Serve hot accompanied with guacamole, sour cream, salsa and olives if desired. 

Recipe Card

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Vegetable Quesadilla

Author: Rekha Nahata Cooking Method: Pan Frying Cuisine: Mexican Courses: Breakfast & Brunch Recipe Keys: D Delicious H Healthy recipe V Vegetarian

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Servings: 10

Best Season: Suitable throughout the year

Description

Quesadilla a recipe from Mexican Cuisine - is very yummy, super quick and great hunger satisfying meal! If you have tortilla on hand, you can prepare this recipe anytime.

Ingredients

Servings

• ½ cup Red bell pepper (chopped)
• ½ cup Red onion (chopped)
• ½ cup Yellow squash (chopped)
• ½ cup Green squash/zucchini (chopped)
• ½ cup Mushroom (chopped)
• ½ cup Corn kernel (par boiled)
• ½ cup Spinach (chopped)
• 1 Tbsp. Oil
• Salt to taste
• 1 Tsp. Mexican Seasoning (Blend of garlic powder, paprika, oregano, cumin powder)
• 1-2 cup Monterey Jack cheese/Mexican cheese blend, shredded (Or cheese of your choice)
• 8 pc Tortilla (See notes for recipe link)
• Oil or cooking spray (To fry quesadilla)
• Guacamole, Salsa, Sour cream, Sliced olive.

Instructions

1. Heat 1 Tbsp. oil in a large nonstick pan on medium high heat, add chopped red pepper, onion, yellow squash, zucchini,  mushroom, and sauté over medium to medium-high heat for about 5-8 minutes or until just tender. All water should get absorbed.

2. Add corn and season with garlic powder and salt, mix well.

3. Add spinach, mix well and switch of the flame. Get Tortilla Ready.

4. Coat a skillet or a pan with cooking spray or oil, and place one tortilla. Sprinkle around 2 Tbsp. of cheeses evenly over tortilla and layer 1/4 portion sautéed of the vegetable mixture over the cheese. Sprinkle again 2 Tbsp. of cheese on the vegetables.

5. Top with a second tortilla. Lightly brush and cook until golden on both sides, for approximately 2 to 3 minutes per side.

6. Remove quesadilla from pan, cut each quesadilla into 4 triangles with a pizza cutter. 

7. Serve hot accompanied with guacamole, sour cream, salsa and olives if desired. 

Note

Click here for homemade-tortilla recipe.

Click here for fresh-guacamole recipe.

Click here for pico-de-gallo-fresh-tomato-salsa  recipe.

Click here for tomatillo-salsa-verde-green-salsa recipe.

Click here for fresh-pineapple-salsa recipe.

Click here for strawberry-salsa recipe.

Click here for avocado-mango-salsa recipe.

Click here for mango-salsa recipe.

 

 

Keywords: Delicious, Homemade, Healthy