Vegetarian Quesadilla Recipe

Vertical view of the four quarters of asparagus quesadillas - square

Vegetarian Quesadilla Recipe

This cheese quesadilla recipe is a simple, satisfying staple that delivers crisp tortillas and perfectly melted cheese every time. Quick to make and endlessly adaptable, it works just as well for lunch or dinner as it does for an easy snack.

Course Appetizer

Cuisine Mexican

Keyword cheese quesadillas, cheesy vegetarian quesadillas

Prep Time 5

Cook Time 16

Total Time 21

Servings pieces

Calories 237kcal

Author Elaine Benoit

Equipment

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.

Notes

Helpful tips

I use shallots and asparagus, but feel free to swap in vegetables you love, such as green onions, red bell peppers, spinach, or mushrooms.
I prefer Colby-Jack and Jalapeno, but any melty cheese will work.
Slice the quesadilla into triangles using a sharp knife or, my favorite method, a pizza cutter for quick, clean cuts.
This recipe works with both flour and corn tortillas. Flour tortillas are my preference, but corn tortillas are a great option; just expect smaller quesadillas with slightly different flavor and texture.
Store leftover quesadillas in an airtight container in the refrigerator for up to one week.
To reheat, place the quesadilla on a baking sheet in a toaster oven or regular oven until warmed through and crisp again.

Nutrition