How to Make an Easy Veggie Quesadilla
by Alina Orozco
This easy veggie quesadilla is a huge crowd pleaser. It’s perfect for summer entertaining, but also works as a delicious lunch or dinner option.
Why You’ll Love Making this Easy Quesadilla Recipe
This is an easy and delicious recipe that can easily adapt to whatever you have in the fridge! Personally I like to load up my quesadillas with lots of vegetables and add cheese, for a warm and quick meal.
What To Add to Your Vegetarian Quesadilla
Ingredients You Need to Make this Veggie Quesadilla
- Tortillas
- Mexican crema ( you can also use cream cheese)
- yellow onion-sliced rounds
- olive oil
- garlic cloves
- jalapenos
- yellow or red peppers
- tomato
- oriander
- cumin
- butter
- Salt & Pepper
What To Add to a Veggie Quesadilla
- Guacamole
- Sour cream or plain Greek yogurt
- Pico de gallo or Salsa
- Hot sauce
- Fresh cilantro
- Lime
If you don’t want to add chicken or beef to your quesadillas, this easy veggie quesadilla is a great option. Looking for more hearty vegetables to add to your quesadillas? Try mushrooms, zucchini or any other vegetable you love.
As I mentioned, this recipe works with most vegetables, as well as beans and corn if you wanted to add those to this recipe.
Veggie Quesadilla Recipe
Ingredients
- 1 large yellow onion, sliced rounds
- 4 garlic cloves, diced
- 1 yellow or red pepper, sliced
- 1 large tomato, diced
- 1 jalapeño, sliced
- 1 tbsp olive oil
- 1/3 tsp coriander
- 1/3 tsp cumin
- 2 tsp butter
- 4 flour tortillas
- 2 tbsp Mexican crema ( you can also use cream cheese)
Instructions
- Heat olive oil in a pan over medium heat. Add onion and pepper (if using) and saute until onions are tender (approx. 7-10 minutes), stirring frequently.
- Add half of the jalapeños, half of the garlic, coriander, cumin salt and pepper to the pan and continue to cook until jalapeños have softened (approx. 2-4 minutes). Remove from heat.
- Spread 1-2 tablespoons of Mexican crema or cream cheese on each tortilla.
- Divide onion and pepper mixture between 4 of the tortillas. Top with remaining tortillas.
- Add diced tomato, diced jalapeno, onion, a dash of olive oil and mix together in a bowl.
- Heat 1/2 teaspoon of butter in a pan over medium heat. After it has melted, add 1 quesadilla to the pan. Cook until the bottom is browned and crispy (approx. 2-4 minutes). Flip and cook until the other side is browned and crispy. Remove from the pan.
- Add additional butter to the pan and repeat with remaining quesadilla.
- Slice, top with tomato salsa, and drizzle with remaining Mexican crema. Serve immediately.
Notes
Directions
- Heat olive oil in a pan over medium heat. Add onion and pepper (if using) and saute until onions are tender (approx. 7-10 minutes), stirring frequently.
- Add half of the jalapeños, half of the garlic, coriander, cumin salt and pepper to the pan and continue to cook until jalapeños have softened (approx. 2-4 minutes). Remove from heat.
- Spread 1-2 tablespoons of Mexican crema or cream cheese on each tortilla.
- Divide onion and pepper mixture between 4 of the tortillas. Top with remaining tortillas
- Add diced tomato, diced jalapeno, onion, a dash of olive oil and mix together in a bowl.
- Heat 1/2 teaspoon of butter in a pan over medium heat. After it has melted, add 1 quesadilla to the pan. Cook until the bottom is browned and crispy (approx. 2-4 minutes). Flip and cook until the other side is browned and crispy. Remove from the pan.
- Add additional butter to the pan and repeat with remaining quesadilla.
- Slice, top with tomato salsa, and drizzle with remaining Mexican crema. Serve immediatel