READY IN 40 mins

Vegetable Quesadillas

Read Reviews (23)

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

Directions

Preheat oven to broil. Line a baking sheet with aluminum foil.
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.
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.
Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

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! :)

—BluJaysGal

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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.

—Wilemon

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32 Ratings

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.

—KATHY S

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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.

—LUSTRAL

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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.

—KY Piano Teacher

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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.

—Andrea

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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!

—kythor

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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.

—Susan

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Nutrition

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.

Nutritional Information

Vegetable Quesadillas

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 787
Calories from Fat: 271

% Daily Value *
Total Fat 30.1g 46 %
Saturated Fat 14.2g 71 %
Cholesterol 55mg 18 %
Sodium 1309mg 52 %
Potassium 1343mg 38 %
Total Carbohydrates 99.7g 32 %
Dietary Fiber 12.7g 51 %
Protein 33.1g 66 %
Sugars 14.3g
Vitamin A 246 %
Vitamin C 405 %
Calcium 89 %
Iron 75 %
** Thiamin 87 %
Niacin 111 %
Vitamin B6 44 %
Magnesium 42 %
Folate 166 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.