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Cheese Quesadilla Recipe

A classic comfort food with a twist, this cheese quesadilla recipe is all about melting, gooey goodness enveloped in a perfectly crisped tortilla. Ideal for a quick lunch, a satisfying snack, or even a casual dinner, these quesadillas are a cheesy delight that can be customized with a variety of fillings to suit any palate.

Vertical view of the four quarters of asparagus quesadillas
Photo Credit: Dishes Delish.

I love all types of quesadillas. Whether they have beef, chicken, fish, or vegetables like this one, I say, “Yes, please.”

There is nothing like melty cheese enveloped by two crunchy flour tortillas. But add sautéed vegetables like asparagus and shallots, and you have a winning combination.

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The cheesy quesadillas

For this recipe, I purchased a block of jalapeño Jack cheese and a 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.

Helpful tips

  • This quesadilla recipe is very versatile because, although I use shallots and asparagus, you can use whatever vegetable you want. Some examples are green onions, red bell peppers, spinach, and mushrooms.
  • The same goes for cheese: Use what you like, whether it is Monterey Jack cheese, queso cheese, cheddar cheese, Mexican cheese blend, Oaxaca cheese, pepper Jack cheese, or mozzarella cheese.
  • Need ideas on what to serve with this quesadilla? Here are some suggestions: sour cream, guacamole, salsa, black beans, or refried beans.
  • You can cut the quesadilla in triangles with either a sharp knife or how I love to do it, with a pizza cutter.
  • I’ve made this recipe with both flour tortillas, which I love, or corn tortillas. But know that the flavor profile will change somewhat.
  • You can store any leftover quesadilla in an airtight container in the refrigerator for up to a week.
  • You can also reheat the leftovers in a toaster oven on a baking sheet in a regular oven. I use a toaster oven.
A horizontal image of stacked vegetarian quesadilla quarters
Photo Credit: Dishes Delish.

How to make the vegetarian quesadilla recipe

Pre-step

Get a large sauté pan or frying pan and wok or skillet.

Step one

Gather the ingredients – Colby-Jack and Jalapeño Jack cheese, asparagus, and shallots.

Colby-Jack and Jalapeño Jack cheeses with asparagus, shallots and a wok
Photo Credit: Dishes Delish.

Step two

Slice the shallots into rings, and chop the asparagus into one-inch pieces. Also, heat your skillet or wok on medium heat.

Step three

Add a tablespoon of olive oil to the pan, and once it has heated (shimmers), add the shallots and sauté for 6 minutes.

Step four

Add crushed garlic or garlic paste and sauté for 2 minutes.

Step five

Add the asparagus and sauté for an additional 6 minutes. Remove from pan when done and set aside.

Step six

Grate a half cup each of the cheeses and take out the tortillas. I like to use fresh grated cheese instead of pre-shredded cheese.

Shredded cheeses on a white plate with cooked vegetable and tortillas in the background
Photo Credit: Dishes Delish.

Step seven

Heat two sauté cast iron pans and lightly spray them with cooking spray. You can also add a drop of olive oil to each pan.

(If you don’t want to wash an extra pan, make the quesadilla in shifts.)

Step eight

Add a tortilla to each pan and split the cheese between the two pans.

Step nine

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 tortilla should be golden brown.

The trick to this dish is the melted cheese on both tortillas.  Makes for delicious cheesy vegetarian quesadilla.

Step ten

Once the tortillas are lined up, take the quesadilla out of the pan, cut it in quarters with a pizza cutter, and pile it on a plate.

Look at all that cheesy goodness!

A white plate with the vegetable quesadillas on the table with cheese and salsa
Photo Credit: Dishes Delish.

Let’s take a bite.

A hand holding a triangle of quesadilla with a bite taken out of it. It is over a plate of more quesadillas
Photo Credit: Dishes Delish.

I hope you enjoyed this cheese quesadilla recipe! It is so good.

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 in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Vertical view of the four quarters of asparagus quesadillas - square

Vegetarian Quesadilla Recipe

This delicious quesadilla is both cheesy and chockful of vegetables! It's the perfect lunch meal.
5 from 10 votes
Print Pin Rate
Course: Appetizer
Cuisine: Mexican
Keyword: cheese quesadillas, cheesy vegetarian quesadillas
Prep Time: 5 minutes
Cook Time: 16 minutes
Total Time: 21 minutes
Servings: 4 pieces
Calories: 237kcal

Ingredients

Veggies

  • 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 Jalapeño Jack cheese (shredded)
  • 1/2 cup Colby-Jack cheese (shredded)

Instructions

  • 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 Jalapeño Jack cheese, 1/2 cup 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
  • Eat, smile, and enjoy.
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Notes

Helpful tips

  • This quesadilla recipe is very versatile because, although I use shallots and asparagus, you can use whatever vegetable you want. Some examples are green onions, red bell peppers, spinach, and mushrooms.
  • The same goes for cheese: Use what you like, whether it is Monterey Jack cheese, queso cheese, cheddar cheese, Mexican cheese blend, Oaxaca cheese, pepper Jack cheese, or mozzarella cheese.
  • Need ideas on what to serve with this quesadilla? Here are some suggestions: sour cream, guacamole, salsa, black beans, or refried beans.
  • You can cut the quesadilla in triangles with either a sharp knife or how I love to do it, with a pizza cutter.
  • I’ve made this recipe with both flour tortillas, which I love, or corn tortillas. But know that the flavor profile will change somewhat.
  • You can store any leftover quesadilla in an airtight container in the refrigerator for up to a week.
  • You can also reheat the leftovers in a toaster oven on a baking sheet in a regular oven. I use a toaster oven.

Nutrition

Serving: 2pieces | Calories: 237kcal | Carbohydrates: 11g | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 571mg | Potassium: 113mg | Fiber: 1g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 2.2mg | Calcium: 229mg | Iron: 1mg
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From lighting up stages with her BA in theater to food journalist, 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.

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26 Comments

  1. Yum, Elaine! I love Heluva Good Cheeses! They had a plant 2 towns from me where they had been making cheese since 1925, moved to Wisconsin! Sad for us, but luckily we can still get it! Their 4X Cheddar is my favorite! Great looking quesadillas!

  2. Pity there’s no Heluva Good cheese in my area, Ah woulda made me one of them quesadillas! YUM!

  3. I pretty much live on cheese quesadillas, they’re so easy and delicious. These look yummy—in fact I think I’ll try your recipe right now.

  4. Heluva good has cheese?! We’re obsessed with their dips! Now, I hope they start selling the cheese in my area so I can make these quesadillas STAT! They look absolutely delicious!

  5. I am a huge fan of cheese and if my waist could afford it I’d be eating it by the block. I love when a quesadillas is nice and melting!! This so looks like a perfect cheese for it. YUM!!

  6. You couldn’t have chosen a better recipe than quesadilla and vegetables for this HELuva Good cheese. but HELUVA GOOD these quesadilla look delicious.

  7. Oh my, these look absolutely fabulous! I love veggie quesadillas. I have a bunch of cheese in the fridge, and I’m going to make these soon

  8. I would totally buy this cheese just because it’s “Heluva Good”. Just saying! Quesadillas are one of my favorite go-tos on busy weeknights. The kids love them and (UNBEKNOWNST to them) they’re great veggie-delivery devices. I love the mix of veggies you have in these—can’t wait to try!

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