Reviewed: Aug. 11, 2009

Very nice recipe. It was a great way to use the vegetables we've been getting from "our farm" (we're members of Community Supported Agriculture). I added some fake meat strips (1/2 package), 2 cloves garlic, 1/4 cup chopped parsley and sauteed instead of steaming the veggies. Careful when broiling so you don't burn the tortillas! We cut the quesadillas like a pie and ate the slices with our hands. Delicious... and very filling!

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Reviewer:

katake

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Reviewed: Jun. 18, 2009

Very nice - I tried to make it even healthier by cutting down the cheese, but it really needs that much melted cheese to hold it all together. As mentioned by other reviewers, it is a lot of vegetables and I got 4 quesadillas out of it rather than 2. I made this recipe without the carrot, and I don't think it needed the it. Another reviewer noted that the carrot takes longer to cook.

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AmandaDucrou

Home Town: Brisbane, Queensland, Australia

Living In: Seattle, Washington, USA

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Reviewed: Oct. 7, 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.

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KY Piano Teacher

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Delaware, Ohio, USA

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Reviewed: 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.

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Andrea

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: 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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Reviewer:

Susan

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Reviewed: Dec. 8, 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! :)

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Reviewer:

CanadianInDubai

Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: 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.

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