Vegetable Quesadillas Recipe -
Vegetable Quesadillas Recipe
  • READY IN 40 mins

Vegetable Quesadillas

Recipe by  

"Delicious quesadillas with cheese and steamed vegetables like broccoli, carrot, bell pepper and mushrooms."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Preheat oven to broil. Line a baking sheet with aluminum foil.
  2. Place zucchini, broccoli, bell pepper, carrot, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  3. Place two tortillas, side by side, on the prepared baking sheet. On each tortilla layer cheddar cheese, vegetables, then Monterey jack cheese. Top each with another tortilla.
  4. Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2006

When I first read about ALL of the vegetables in the recipe, I thought it would be way too much to fit in two tortillas, but it wasn't. There were a few veggies leftover so I just sprinkled them on the top of the quesadillas, as they "looked" quite dull. I fried the veggies in oil and added garlic powder. I think next time I might add some cilantro - although this recipe is very good, it just needs a little something extra, a spice of some kind, perhaps. The recipe states for you to be careful when turning - I had a hard time turning them without the veggies coming out, so plan ahead on how you're going to turn them! :)

Most Helpful Critical Review
Dec 28, 2003

This was OK. I suggest, leave out the carrots because they take longer to cook than the other vegetables, also add garlic salt.

Jul 03, 2011

This is a great idea and one that is easy to customize to your own tastes. I personally add a layer of refried beans, sprinkle on the cooked veggies, then the cheese. I serve with salsa. Sometimes I add some cooked meat like ground turkey or chicken. Here's the trick to turning them neatly. Warm the tortilla for a few seconds in the microwave to make it pliable, lay it on the foil and only put the filling on HALF of the tortilla. Fold the tortilla over the filling and flip it over so it doesn't keep opening, broil until brown, flip it over and broil the other side. Easy, peasy.

Jun 15, 2004

I didn't use the carrots or peppers but I added zucchini and cooked the veggies in a skillet and it turned out great! I also used fresh tomato salsa inside and it tasted great! Part skim cheeses work well also.

Oct 07, 2008

This recipe has become a family favorite with a few changes and a couple of chortcuts. I use 1 zucchini, 1 package of frozen peppers and onions blend (I found these at Kroger and use them for everything) and 1 small package of sliced, fresh mushrooms, and some frozen corn. I also use the Mrs Dash garlic and onion blend to season the veggies. I cook the frozen veggies and zucchini first, then add mushrooms and seasoning. The best cheese to use for this is called quesadilla cheese. It's got great flavor and melts well. Even the kids love these.

Sep 18, 2008

Seriously delicious. I did make a few changes, based on personal preferences: I didn't add the carrot; I added a (very large) clove of garlic as well as a bit of cumin, garlic powder, salt, and pepper; and I added extra cheese. My boyfriend requires meat in his meals, so we added some shredded chicken to his, which turned out quite well. I will definitely be making this again.

Feb 16, 2010

Delicious! I took some of the recommendations from the other reviews and added some garlic (~3 cloves) and sauteed the vegetables longer to soften them. I also added a little salt and pepper. I also chopped my carrots in smaller pieces so they would cook faster. I plan to make this recipe again - delicious!

Jun 22, 2007

I skimped on carrots and broccoli, and still had leftover veggies. Also, I doubled the cheese - found it tastier and better glue to hold the quesadilla together when flipping in the oven.


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  • Calories
  • 787 kcal
  • 39%
  • Carbohydrates
  • 99.7 g
  • 32%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 30.1 g
  • 46%
  • Fiber
  • 12.7 g
  • 51%
  • Protein
  • 33.1 g
  • 66%
  • Sodium
  • 1309 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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