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Quesadillas! I have cooked my vegetables and seasoned them with homemade quesadilla seasoning.
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5 from 8 votes

Veggie Quesadilla Recipe

Quesadillas! A crisp stuffed tortilla! These juicy and delicious are my vegetarian version with options to make a chicken quesadilla and a DIY quesadilla seasoning.
Prep Time10 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Mexican, Tex-Mex
Keyword: Party Dishes, Quesadillas, Tortilla
Servings: 6
Calories: 418kcal
Author: ArchanaPotdar

Equipment

  • 1 Bowls
  • 1 Grater
  • 1 Knife and board
  • 1 Kadhai|wok
  • 1 Non-stick tava/skillet
  • Spoons and Ladles

Ingredients

For the Quesadilla:

  • 6 - 8 flour tortillas
  • 2 cups cheese 200g shredded a mix of mozzarella and processed cheese

Quesadilla Spice Mix:

  • 1 teaspoon onion powder
  • 1 teaspoon oregano dried
  • 1 teaspoon salt
  • 2 teaspoon cumin powder
  • 2 teaspoon paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper optional

Vegetable Filling:

  • 2 tablespoon oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 Capsicum diced
  • 1 cup corn thawed if frozen
  • ½ cup green peas thawed
  • 1 cup spinach
  • ¾ cup coriander leaves roughly chopped
  • ¼ cup tomato paste

Instructions

Quesadilla Spice Mix:

  • Mix ingredients in a small bowl to Use in the filling.

Let’s get the vegetable filling ready next.

  • Heat the oil in a thick skillet and saute over high heat onion and garlic for 2 minutes.
  • Add and cook the capsicum for 1 minute.
  • Add corn, green peas,spinach, coriander leaves, tomato paste and spice Mix. Cook for 2 minutes.
  • Transfer to a bowl and cool.

To Make Quesadillas

  • Place the tortilla on a flat surface.
  • On one side sprinkle a bit of cheese and add the filling 1 portion.
  • Top with cheese and fold in half.
  • Grease with 2tsp of oil and pre-heat a tawa/skillet. In case you are using a nonstick one do not grease it.
  • Press the quesadilla on the skillet and cover it with a lid. Cook for 3 minutes on low flame or the until the side on the skillet is crisp and golden brown.
  • Flip over for that use the folded edge as the base for this. (see video).
  • Press down lightly. Cook uncovered for 3 minutes or until crisp.
  • Transfer to a cutting board and cut in half. Serve immediately!

Notes

Substitutes:

  • Since I am not a great fan of beans I use corn. You can use beans, baked beans are great then avoid tomatoes.
  • Use corn tortillas in place of whole wheat ones.
  • I prefer Amul processed cheese. It is easily available but I have mixed it with mozzarella as the latter melts. You can use a sharp cheddar.
  • I used vegetables but you can always soya mince. Boiled and squeezed out stir fry with the vegetable filling for better taste.
  • You can use chicken breast, mince, pork or beef for your filling.

Variations:

  • Since I am not a great fan of beans I use corn. You can use beans, baked beans are great then avoid tomatoes.
  • Use spinach,  mushrooms, green onions, olives and feta.
  • How about using your leftovers in making a filling?

FAQ:

  • How to make quesadillas that are easy to handle?
The best trick is to use lesser vegetable filling 2-3 tablespoons per tortilla. Using cooled filling will give you crisp quesadillas. My suggestion is to make a filling beforehand. Use a good melting cheese like mozzarella. I used it with processed cheese and happy cow cheese too.
Flip the tortilla only once using the folded edge as the base.
  • Can you make a quesadilla without cheese?
A quesadilla without cheese is called an empanada. 
  • Should I use oil/butter to fry the quesadilla?
In case you are using an iron skillet use a little, say ½-1 teaspoon of oil or butter while cooking. In the case of a non-stick pan do not use any oil. Using too much oil will make the quesadillas soggy.
 

Nutrition

Serving: 1piece | Calories: 418kcal | Carbohydrates: 33g | Protein: 26g | Fat: 21g