Veggie Quesadilla Recipe – Learn with Experts: Quesadilla filled with a variety of vegetables, including onions, bell peppers, zucchini, squash, and a substantial amount of cheese. Quesadillas are a terrific way to use up any leftover vegetables, and this simple and savory dish is perfect for either an appetizer or a main course.
My refrigerator is always filled with tortillas, cheese, and vegetables, which comes in handy whenever we have a taste for quesadillas, which is something that happens pretty frequently within our household. I adore how adaptable and changeable they are, and as a bonus, all of the children adore them!
Veggie Quesadilla Recipe – Learn with Experts
A quesadilla is a traditional Mexican cuisine that is made up of a soft tortilla, also known as flatbread, that is packed with cheese and a filling that can be either meat or veggies. Afterwards, these are folded in half to form a half-moon shape, and then they are roasted on a griddle on the stove top until the cheese melts and becomes crisp.
There is also the possibility of making a single large round by layering tortilla, filling, and tortilla, and then roasting the mixture. Quesadillas can be divided into bite-sized quantities and served as appetizers or even as a main course. The best thing about this dish is that you can make an infinite amount of different permutations and combinations for the filling, which will result in a different quesadilla each and every time you make it.
For the sake of this post, I will be giving the recipe for my go-to and simple veggie quesadilla. In addition, this meal is suitable for children. Since children are fond of cheese, this is an excellent method for incorporating vegetables into cheese.
Ingredients
- 1-2 tablespoon oil or butter
- ½ tablespoon garlic minced
- 6 spring onions chopped, or 1 small red onion chopped
- 1 jalapeno finely chopped, optional
- ½ red bell pepper chopped
- ½ green bell pepper chopped
- 1 small zucchini chopped
- ½ yellow squash chopped
- ¼ cup corn kernels frozen or fresh
- ½ teaspoon red chilli powder adjust to taste
- ½ teaspoon cumin powder
- ½ teaspoon dry oregano
- 1 tablespoon Taco seasoning
- 1 tablespoon lime juice adjust to taste
- salt and pepper to taste
- 4 Flour tortillas
- 1½ cups shredded mild cheddar cheese or any of your choice
- 2 tablespoon mayonnaise sour cream or cream cheese
- 2 tablespoon salsa or tomato ketchup or red enchilada sauce
- some butter or olive oil for roasting
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Step By Step Instructions
After heating one tablespoon of oil in a pan, add the garlic to the pan. As soon as the garlic begins to crackle, add the spring onions and jalapenos (optional), and continue to saute until the onions become slightly transparent.
At this point, add all of the vegetables, including red and green bell peppers, zucchini, yellow squash, and corn, and saute them for around five minutes, or until they are almost halfway done. Seasonings such as red chili powder, cumin seeds powder, dry oregano, taco seasoning, salt, and pepper should now be added, and the mixture should be thoroughly mixed.
Prepare this mixture by cooking it until the vegetables are almost done. It is important to avoid overcooking the vegetables because we want to preserve their crunchiness and original texture. Next, incorporate the lime juice, cilantro, and green spring onions into the liquid. Combine thoroughly.
A vegetarian quesadilla filling that is not only vegan but also gluten-free and delicious is now ready! able to be prepared in advance and kept in the refrigerator with the lid on.
To Assemble The Quesadilla
- A flat griddle should be heated, and one side of the tortilla should be roasted very slightly in order to give it a very slight brown tint. Please transfer it to a plate.
- Add mayonnaise (sour cream or cream cheese) and ketchup (enchilada sauce or salsa) to the portion of the tortilla that has been baked, and spread them out in an even, uniform manner.
- A layer of shredded cheese should be spread over one half of the tortilla, then the veggie filling should be placed on top of the cheese once again.
Serving And Storage
A half-moon shape can be achieved by folding the quesadilla in half to create a semicircle from it. The quesadilla should be roasted on the griddle with a teaspoon of butter or oil until it reaches a lovely golden brown color. The roasting process should take place over medium-low heat.
After that, turn it over and roast the other side as well. In order to prepare the remaining quesadillas, execute the complete method once more. My vegetarian quesadilla, which is delicious, crunchy, and cheesy, is ready to be served! Serve when still hot!
Recipe Notes, Tips, And Hacks
This quesadilla filled with vegetables can be served as an appetizer alongside homemade guacamole or Creamy Avocado Dip, as well as sour cream and salsa.
The main course can also be served with a salad or with some refried beans and rice on the side. Both of these options are available.
The leftovers Quesadillas can be kept in the refrigerator for three days if they are placed in airtight containers, or they can be frozen for three months.
Place them on a griddle that is heated to a medium temperature or in an oven that has been preheated to 350 degrees Fahrenheit until they are totally warmed and crisp.
FAQ
Q1. What veggies go well with quesadilla
I find onions, colorful bell pepper, zucchini, yellow squash, corn, sweet potatoes, butternut squash, spinach, mushroom, and broccoli go well as a quesadilla filling. In addition, cooked or canned beans can be added for that protein boost.
Q2. What is the best cheese for enchiladas?
For my quesadilla, I prefer using a Mexican cheese blend of Monterey Jack, Medium Cheddar, Queso Quesadilla, and Asadero Cheese. It melts and blends well with Mexican recipes.
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