This vegetarian quesadilla recipe is a perfect, satisfying combination of smooth cheese with sautéed shallots and asparagus.
Block cheese and why I love it
I love block cheese and have been eating Heluva Good! ® Cheese for a long time. Ever since I was a kid.
The brand has been around for more than 85 years though. So, it’s even older than me.
As a child I loved Heluva Good! for these three reasons.
- It is delicious.
- They have yummy cheese and dip.
- I could say hell and not get yelled at.
“Can I have HELuva Good! Cheese?” “This HELuva Good! Cheese is so goooood.” “Can I dip my chip in the HELuva Good! bacon horseradish dip?”
I’d try to snicker silently after I said it so my mom wouldn’t take offense.
Even now when I say it, I say it in my head as I did as a child, because it amuses me. I don’t say it out loud to Christopher any more. He stopped being amused about the way I inflected those words years ago.
What’s better than sitting out on your deck with a big plate of sliced assorted cheeses and crackers? I just thought of something that might make it better: sipping a cadillac margarita as you eat your slices of cheese, either by themselves or cozied up to crackers.
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The cheesy quesadillas
For this recipe, I purchased an 8-ounce block of Jalapeño Jack cheese and an 8-ounce block of Colby-Jack cheese. I use this particular combination of cheeses because the Jalapeño Jack has a nice bite to it and even though it isn’t too spicy, Christopher is a wimp, er, I mean, he can’t take much heat so I offset it with the Colby-Jack.
How to make the vegetarian quesadilla recipe
Gather the ingredients – Colby-Jack and Jalapeño Jack cheese, asparagus and shallots.
Heat your sauté pan or wok on medium and as it is heating up, slice the shallots and chop the asparagus in 1-inch pieces.
Add a little olive oil to the pan and once it has heated, add the shallots and sauté for 6 minutes.
Add crushed garlic or garlic paste and sauté for 2 minutes.
Add the asparagus and sauté for an additional 6 minutes. Remove from pan when done and add to a bowl. Set aside.
Grate a half cup each of the cheeses and take out the tortillas.
(If you don’t want to wash an extra pan, make the quesadillas in shifts.)
Add a tortilla to each pan and split the cheese between the two pans.
Once the cheese has melted, add the sautéed shallot and asparagus mixture to one of the tortillas. I grab the other tortilla with my asbestos fingers and line it up over the veggie-stuffed tortilla, cheese side down.
The trick to this dish is the melted cheese on both tortillas. Makes for delicious cheesy vegetarian quesadillas.
No more cooking involved.
Once the tortillas are lined up, take the quesadilla out of the pan, cut it in quarters and pile it on a plate.
Look at all that cheesy goodness!
And a closer look.
Let’s take a bite.
As I mentioned above, I love how creamy the Heluva Good! Cheeses are. They melt beautifully when grated or shredded – better actually than packaged grated or shredded cheeses.
I hope you enjoyed this vegetarian quesadilla recipe!
It is so good. You could say, “Heluva Good!”
Other popular quesadillas
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love to hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Vegetarian Quesadilla Recipe
- 2 tablespoons olive oil
- 3 shallots sliced in rings
- 2 cloves garlic crushed
- 1 bunch asparagus woody ends discarded and chopped in 1 inch pieces
- 2 burrito size flour tortillas
- 1/2 teaspoon salt
- 1/2 cup Heluva Good! ® Jalapeño Jack cheese shredded
- 1/2 cup Heluva Good! ® Colby-Jack cheese (shredded) both together should be 3/4 – 1 cup, depending on your taste
- Heat sauté pan or wok on medium and once that heats up add oil.2 tablespoons olive oil
- Once the oil starts to shimmer, add shallots and salt and sauté for 6 minutes.3 shallots, 1/2 teaspoon salt
- Add garlic and sauté for 2 minutes.2 cloves garlic
- Add asparagus and continue sautéing for 6 minutes. Take the vegetables out of the pan and set aside.1 bunch asparagus
- Heat two sauté pans on medium, spray scant amount of cooking spray.
- Add one tortilla to each pan and divide the cheese in half and sprinkle on each tortilla.2 burrito size flour tortillas, 1/2 cup Heluva Good! ® Jalapeño Jack cheese, 1/2 cup Heluva Good! ® Colby-Jack cheese
- Once cheese has melted, (2 minutes roughly) check tortilla bottom and if browned take off heat. Add good amount of veggies to one of the tortillas.
- Take the other tortilla and flip it cheese side down over the other veggie/cheese filled tortilla.
- Cut in quarters
From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.