Veggie Quesadilla – Easy Mexican Recipe

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Veggie Quesadilla is an easy and quick way to make your kids eat their vegetables!! They make great appetizers or a quick and healthy meal anytime!! Paired with a Mexican salsa (homemade), it is an exotic Mexican meal in the making!!!

Quesadillas are flour, wheat or corn tortillas filled with oozing cheese and crunchy vegetables in every bite!!! You can make them with just cheese too.  Eat them as finger foods or dip or smother with salsa and make a meal of it!!

vegetable-quesadillas1

Mexican food is always in demand in our house.  When the children were around, burritos and chimichangas were almost always a weekly affair!! Quesadillas are a simpler way of enjoying Mexican food with simple ingredients and filling of your choice.  I have even come across butter chicken quesadilla, tandoori tikka quesadilla etc. online which are lovely Indo-Mexican fusion recipes.

Assembling this tasty but simple dish is very easy. Once you have the tortilla/chapattis and filling ready (you can even use leftovers from your refrigerator), you can make them anytime, in a jiffy.  I have even made them ahead of time and reheated them again on a skillet on low flame to toast them and allow the cheese to melt!!

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Next time you have guests over or feel like having a quick meal, vegetable quesadillas with homemade Mexican salsa is the perfect solution!! It is great as an exotic cheesy dish to feed your hungry kids or as a fun party appetizer too!! 

 

Easy Veggie Quesadilla
Serves 3
Veggie Quesadillas are Mexican tortillas filled with your favorite vegetables, oozing with melting cheese in every bite!!! They are great as a finger food or appetizer and perfect as a healthy quick meal.
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
873 calories
71 g
104 g
56 g
25 g
24 g
455 g
563 g
9 g
0 g
28 g
Nutrition Facts
Serving Size
455g
Servings
3
Amount Per Serving
Calories 873
Calories from Fat 488
% Daily Value *
Total Fat 56g
86%
Saturated Fat 24g
119%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 23g
Cholesterol 104mg
35%
Sodium 563mg
23%
Total Carbohydrates 71g
24%
Dietary Fiber 11g
43%
Sugars 9g
Protein 25g
Vitamin A
133%
Vitamin C
152%
Calcium
54%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 multigrain/whole wheat chapattis or flour/wheat tortillas
  2. Butter/oil for roasting the quesadillas
For the vegetable filling
  1. 1 medium red onion, sliced
  2. 1 capsicum/bell pepper, chopped
  3. 1 carrot, grated
  4. 1 cup shredded cabbage
  5. 2 green chillies/jalapenos, chopped
  6. 2 to 3 cloves of garlic, grated or finely chopped
  7. 1 teaspoon cumin powder
  8. ½ teaspoon of dried oregano or mixed herbs
  9. Crushed red pepper flakes (optional)
  10. Salt to taste
  11. 2 tablespoons oil
  12. 1 cup shredded cheddar cheese
  13. 1/2 cup shredded mozzarella cheese
To serve
  1. Chopped green onions and coriander leaves for garnishing
  2. Fresh guacamole
  3. Homemade salsa
  4. Sour cream or thick yogurt
To make the filling
  1. Heat oil in a pan.
  2. Add the onion, garlic and green chillies and sauté for a few minutes till the onions are soft.
  3. Add the dry spices (oregano, red chilli flakes, cumin etc.) and fry for a few seconds.
  4. Stir in the vegetables and salt to taste and stir fry on high for a few minutes till the vegetables are slightly cooked but still have the crunch.
  5. Remove from heat and keep aside.
To make the quesadillas
  1. Heat a tava or skillet on low heat. Add some butter or oil on the skillet.
  2. Place a chapatti or tortilla. When slightly roasted, flip it over.
  3. Sprinkle some cheese all over the tortilla (combination of both cheeses).
  4. Top with vegetable filling and more cheese. Spread evenly over the whole tortilla.
  5. Top with another tortilla and press gently.
  6. Once the bottom is slightly roasted, flip the whole quesadilla over gently (take care not to spill the filling) to roast the other side with additional butter or oil.
  7. Fry both sides till the cheese has completely melted (press gently) and the quesadilla is crisp and light golden.
  8. Cut into triangles or wedges with a knife or pizza cutter and serve hot with your favorite toppings!!
Notes
  1. Any vegetable of your choice can be used. I have sometimes used zucchini, bell pepper, spinach, mushrooms etc.
  2. Use a cheese that melts easily.
  3. You can make quesadilla using only one tortilla/chapatti too. Just fill one half of the tortilla with vegetables and cheese, flip the other half of the tortilla over the filling and then roast or toast this half-moon shaped quesadilla on both sides.
  4. People who eat non-vegetarian can add cooked meat or chicken and even cooked eggs along with the cheese.
  5. Veggie Quesadillas are Mexican tortillas filled with your favorite vegetables, oozing with melting cheese in every bite!!! They are great as a finger food or appetizer and perfect as a healthy quick meal.
beta
calories
873
fat
56g
protein
25g
carbs
71g
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Curry and Vanilla http://www.curryandvanilla.com/
Step-by-step method:

To make the filling:

Heat oil in a pan.

Add the onion, garlic and green chillies and sauté for a few minutes till the onions are soft.

onions-and-chillies

Add the dry spices (oregano, red chilli flakes, cumin etc.) and fry for a few seconds.

with-spices

Stir in the vegetables and salt to taste and stir fry on high for a few minutes till the vegetables are slightly cooked but still have the crunch.

veggie-filling

Remove from heat and keep aside.

To make the quesadillas:
Heat a tava or skillet on low heat. Add some butter or oil on the skillet.

Place a chapatti or tortilla. When slightly roasted, flip it over.

Sprinkle some cheese all over the tortilla (combination of both cheeses).

Top with vegetable filling and more cheese. Spread evenly over the whole tortilla.

toppings

Top with another tortilla and press gently.

top-of-quesadilla

Once the bottom is slightly roasted, flip the whole quesadilla over gently (take care not to spill the filling) to roast the other side with additional butter or oil.

Fry both sides till the cheese has completely melted (press gently) and the quesadilla is crisp and light golden.

Cut into triangles or wedges with a knife or pizza cutter and serve hot with salsa and your favorite toppings!!

quesadilla

 

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