The Best Vegetable Quesadillas
- PREP 5min
- COOK 20min
- TOTAL 25min
The vegetables used for these spiced vegetable quesadillas are up to you. The recipe below calls for mushrooms, onion, peppers, and greens (like kale or spinach). Read the article above for tips on using other veggies (like heartier beets and squash).
You Will Need
4 medium to large flour or corn tortillas, see our homemade flour tortilla recipe
1 tablespoon neutral oil or butter
5 ounces mushrooms, sliced (about 2 cups sliced)
1 small onion, sliced
1 bell pepper or poblano pepper, seeds removed and sliced
3 cups torn kale leaves or spinach
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon oregano, preferably Mexican oregano
1/4 teaspoon smoked paprika
1/4 teaspoon fresh ground black pepper
1/4 teaspoon fine sea salt
5 ounces (141g) melting cheese like Monterey Jack, shredded (about 1 ¼ cups)
Spray oil or oil brushed onto pan
Directions
Prepare Vegetables
Heat the oil or butter in a wide skillet over medium-high heat. Add mushrooms and spread into one layer. Cook, without moving, until browned on one side, 3 to 5 minutes.
Stir the mushrooms around the pan, then add the sliced onions, peppers, onion powder, garlic powder, cumin, oregano, smoked paprika, pepper, and salt.
Cook the vegetables until the onions have softened and smell sweet for about 5 minutes.
Add the kale or spinach and cook until bright green and wilted, another 2 to 3 minutes.
Make quesadillas or transfer the cooked vegetables to an airtight container and refrigerate for up to 5 days.
Make Quesadillas
Heat a heavy-bottomed skillet over medium heat. Lightly spray or brush the pan with oil, and then place one tortilla into the pan.
Spread a quarter of the cheese over the tortilla and then spoon a quarter of the cooked vegetable mixture onto one half. Carefully fold the tortilla in half, and then use a spatula to press the top down to stay folded.
Cook until the underside is toasted, about 2 minutes.
Carefully flip the quesadilla and cook until the second side is toasted and the cheese melts, 1 to 2 minutes.
Transfer the quesadilla to a cutting board and cut in half. Repeat with remaining quesadillas.
Keep cooked quesadillas warm in a 200°F oven while you finish making the remaining quesadillas.
Adam and Joanne's Tips
- Mexican oregano: It’s different than the more common Mediterranean oregano found in the spice aisle. Mexican oregano has grassy, citrusy undertones, while Mediterranean oregano has more sweet with anise undertones. Both work, but try Mexican oregano in this recipe if you can find it. I buy mine at a local Mexican market.
- Vegan quesadilla: Leave out the cheese and add a little homemade vegan queso.
- The nutrition facts provided below are estimates.