Vegetarian quesadilla recipe


I really want to enjoy simple and fresh ingredients in the food I eat. This becomes even more imperative because of various diseases and illnesses that arise from eating foods high in preservatives, additives and other elements including the pesticides and chemicals used during their processing and growth. Visiting a farmers’ market always yields fantastic buys on ingredients. Since I love quesadillas and other authentic Mexican food, I enjoy optimizing the fresh ingredients I find at such sources so I can make fantastic appetizers as well as a quick but healthy meal. Not everything instant is unhealthy, and thanks to vegetarian quesadilla recipes like this one I am about to describe, it is never too late to start eating healthy. This recipe makes quesadillas best served with sour cream, my favorite salsa or guacamole.



This fantastic vegetarian quesadilla needs some chopped zucchini, chopped red bell pepper, some chopped yellow squash, chopped red onion, chopped mushrooms, a little olive oil, some cooking spray, whole wheat tortillas, as well as some shredded sharp and reduced-fat Cheddar cheese. It will take about fifteen minutes to assemble the necessary ingredients, and it just needs about 15 minutes to cook the quesadillas. With the quesadillas ready in just half an hour, you can certainly make the most of a premium quality quesadilla maker.


Simply add some olive oil to a large nonstick pan and when heated, add to the oil the red pepper, zucchini, onion, yellow squash and mushrooms. Cook the ingredients using medium to medium high heat for around seven minutes or till the veggies are just tender. Extract the vegetables from the pan and set aside.

Preheat the quesadilla maker and apply some spray-on fat to its cooking surface. Lay a tortilla on the surface and sprinkle some cheese on it. Layer a bit of the cooked vegetable mixture over the cheese, then put some more cheese on the veggies before topping with a second tortilla. Close the lid of the quesadilla maker, gently pushing down to seal the quesadilla edges. Average cooking time to get a golden brown, crispy quesadilla is about four to eight minutes, depending on the recommendation of the manufacturer.

Most quesadilla makers create grooves or cuts on the cooked quesadilla so you can just pull the slices apart or use a knife to separate them. Best served hot, this vegetarian quesadilla can be accompanied by sour cream and your choice of garnishes. If you have leftover quesadillas, just wrap them in aluminum foil to keep them moist and place in the fridge. Reheat them in the oven before eating them the next day.