Recipe by Ginger
"Delicious quesadillas with cheese and steamed vegetables like broccoli, carrot, bell pepper and mushrooms."
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fresh broccoli, chopped
red bell pepper, chopped
yellow onion, chopped
button mushrooms, chopped
4 (10 inch)
shredded sharp Cheddar cheese
shredded Monterey Jack cheese
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! :)
This was OK. I suggest, leave out the carrots because they take longer to cook than the other vegetables, also add garlic salt.
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.
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.
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 271
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