Vegetarian Quesadilla Recipe

This delicious quesadilla is both cheesy and chockful of vegetables! It's the perfect lunch meal.

Course Appetizer

Cuisine Mexican

Keyword cheese quesadillas, cheesy vegetarian quesadillas

Prep Time 5

Cook Time 16

Total Time 21

Servings pieces

Calories 237kcal

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.

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.