Veggie quesadillas
Veggie quesadillas are a quick and tasty Mexican-inspired dish featuring sautéed peppers, onions, and melted cheddar cheese, served with sour cream and lime. This simple recipe makes for a satisfying lunch or light dinner.
Cook time 10 min
Prep time 5 min
Ingredients:
1/2 red pepper1/2 onion
1 jalapeno pepper
4 tortillas
1/2 oz cheddar cheese
1/2 tomato
1 tbsp vegetable oil
1 tsp coriander leaves
2 tbsp sour cream
2 tbsp lime juice
Veggie quesadillas are a delightful and easy-to-make Mexican-inspired dish that combines fresh, vibrant vegetables with melty cheddar cheese, served alongside tangy sour cream and a hint of refreshing lime. Perfect for a quick lunch or a light dinner, this recipe is sure to become a favorite with its simple ingredients and delicious flavors.
Instructions:
- Thinly slice the red pepper and onion.
- Finely chop the jalapeño pepper. Remove the seeds if you prefer less heat.
- Dice the tomato.
- Heat the vegetable oil in a large pan over medium heat.
- Add the sliced red pepper, onion, and chopped jalapeño to the pan.
- Sauté for about 5-7 minutes, or until the vegetables are tender and slightly caramelized.
- Remove the pan from the heat and set the cooked vegetables aside.
- Lay out the tortillas on a flat surface.
- Evenly distribute the cooked vegetable mixture onto one half of each tortilla.
- Sprinkle the shredded cheddar cheese over the vegetables.
- Fold the empty half of each tortilla over the filled half to form a half-moon shape.
- Heat a clean skillet or griddle over medium heat.
- Place the folded quesadillas into the skillet.
- Cook for about 2-3 minutes on each side, or until the tortillas are golden brown and crispy, and the cheese is melted.
- Remove the quesadillas from the skillet and let them cool slightly.
- Cut the quesadillas into wedges.
- Sprinkle the diced tomato and chopped coriander leaves on top.
- Serve with a dollop of sour cream and a drizzle of lime juice on each quesadilla serving.
Enjoy your homemade veggie quesadillas with a squeeze of lime and a dollop of sour cream. These quesadillas are a healthy and satisfying meal that can be enjoyed by everyone. They are perfect for a quick weeknight dinner or lunch, and you can always customize them with your favorite vegetables and cheese.
Veggie quesadillas FAQ:
Cook the quesadillas for about 2-3 minutes on each side over medium heat, or until the tortillas are golden brown and crispy, and the cheese is melted.
A large skillet or griddle works well for cooking quesadillas. Make sure it’s large enough to accommodate the folded quesadillas comfortably.
Yes, you can substitute cheddar cheese with other types such as Monterey Jack, mozzarella, or a dairy-free cheese alternative, depending on your preference.
To store leftover quesadillas, let them cool completely, then wrap them in plastic wrap or foil and keep them in the refrigerator for up to 3 days. Reheat in a skillet for best results.
To adjust the heat level, you can remove the seeds from the jalapeño before chopping or substitute it with a milder pepper, such as a bell pepper, if you prefer a milder flavor.
Tips:
- For added flavor, consider roasting the vegetables before incorporating them into the quesadillas.
- Make sure the tortillas are fully heated and slightly crisp to give the quesadillas a satisfying crunch.
- If you prefer a spicier kick, leave the seeds in the jalapeño or add a dash of hot sauce.
- Shredding your own cheddar cheese can help it melt better compared to pre-shredded cheese.
- Serve the quesadillas immediately after cooking to enjoy them at their best texture and flavor.
Nutrition per serving
2 ServingsCalories 220kcal
Protein 6g
Carbohydrates 36g
Fiber 6g
Sugar 5g
Fat 14g
More recipes
Mexican skillet rice casserole
Enjoy a flavorful Mexican skillet rice casserole with beef and cheese.
19 Dec 2025Chicken fajitas
Enjoy tender chicken and vibrant veggies in these simple chicken fajitas.
02 Jan 2026