Hearty Vegetable Quesadillas

Speaking of variations, I am excited to share with you one of my favorite versions of this tasty appetizer, which uses up a variety of farmer’s market finds to create a delicious and hearty vegetable quesadilla. What is particularly great about this recipe, is that it not only adds a new twist to the usual chicken or beef quesadillas, but it also uses up your bounty of summer veggies in a flavorful, fun and healthy way. With sautéed zucchini, yellow squash, mushrooms, red bell peppers, vidalia onions and a wonderful hint of garlic, these quesadillas are absolutely packed with flavor and make a wonderful appetizer or light and easy supper. Enjoy!
Paula’s Notes:
- Don’t have all of these vegetables on hand? Don’t fret! This recipe is incredibly versatile, just use equal measurements of what you have!
- When chopping your vegetables, try and keep them similar in size to ensure an even cooking time.
Hearty Vegetable Quesadillas
Yields: 4 full quesadillas or 24 triangles
Inspired by: allrecipes
Ingredients:
- 2/3 cup chopped red bell pepper
- 2/3 cup chopped zucchini
- 2/3 cup chopped yellow squash
- 2/3 cup chopped vidalia onion
- 2/3 cup chopped mushrooms
- 2 cloves of garlic – minced
- 1 1/2 tablespoons olive oil
- 8 9-inch tortillas
- 2 cups shredded cheese of choice (I like a 4 cheese blend)
- Salt and Pepper – to taste
- Sour Cream (optional)
- Salsa (optional)
Directions:
- Heat oil in a large nonstick skillet over medium-high heat.
- Add all chopped veggies, except garlic, to the skillet and cook until tender, about 7-9 minutes. Add garlic for the last minute.
- Salt and pepper veggies – to taste.
- Remove veggies from pan.
- Lower skillet heat to medium-low, and using the same skillet, place one tortilla in the pan.
- Sprinkle 1/4 cup cheese evenly over the tortilla, layer a quarter of the vegetable mixture over the cheese. Add an additional 1/4 cup cheese over the veggies and top with another tortilla.
- Cook quesadillas until golden brown on both sides, about 2-3 minutes per side.
- Remove quesadilla from pan and repeat steps 5 and 6 with remaining ingredients.
- Using a pizza cutter, cut each quesadilla into 6 triangles.
- Serve hot with dipping sauces, if desired.
- Enjoy!
2 Comments
Holly · July 30, 2012 at 9:29 am
I don't know why I never bother to make quesadillas. They're so much lighter than enchiladas or burritos, but for some reason I always stuff myself with them first. Summer squash has made an appearance in France this year. I was so excited!
Paula M · July 30, 2012 at 1:14 pm
YAY! That's exciting! As usual, zucchini and yellow squash have taken over the supermarkets around here 🙂 I also love that the quesadillas are lighter than enchiladas and burritos, PLUS they are so much faster to make!
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