Vegetable Quesadillas

Vegetable Quesadillas

25 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  Ginger

“Delicious quesadillas with cheese and steamed vegetables like broccoli, carrot, bell pepper and mushrooms.”

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Adjust Servings

Original recipe yields 2 servings



  1. Preheat oven to broil. Line a baking sheet with aluminum foil.
  2. Place zucchini, broccoli, bell pepper, carrot, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  3. Place two tortillas, side by side, on the prepared baking sheet. On each tortilla layer cheddar cheese, vegetables, then Monterey jack cheese. Top each with another tortilla.
  4. Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.

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Reviews (25)

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When I first read about ALL of the vegetables in the recipe, I thought it would be way too much to fit in two tortillas, but it wasn't. There were a few veggies leftover so I just sprinkled them on the top of the quesadillas, as they "looked" quite dull. I fried the veggies in oil and added garlic powder. I think next time I might add some cilantro - although this recipe is very good, it just needs a little something extra, a spice of some kind, perhaps. The recipe states for you to be careful when turning - I had a hard time turning them without the veggies coming out, so plan ahead on how you're going to turn them! :)



This is a great idea and one that is easy to customize to your own tastes. I personally add a layer of refried beans, sprinkle on the cooked veggies, then the cheese. I serve with salsa. Sometimes I add some cooked meat like ground turkey or chicken. Here's the trick to turning them neatly. Warm the tortilla for a few seconds in the microwave to make it pliable, lay it on the foil and only put the filling on HALF of the tortilla. Fold the tortilla over the filling and flip it over so it doesn't keep opening, broil until brown, flip it over and broil the other side. Easy, peasy.



I didn't use the carrots or peppers but I added zucchini and cooked the veggies in a skillet and it turned out great! I also used fresh tomato salsa inside and it tasted great! Part skim cheeses work well also.

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Amount Per Serving (2 total)

  • Calories
  • 787 cal
  • 39%
  • Fat
  • 30.1 g
  • 46%
  • Carbs
  • 99.7 g
  • 32%
  • Protein
  • 33.1 g
  • 66%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 1309 mg
  • 52%

Based on a 2,000 calorie diet



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Pico de Gallo Chicken Quesadillas


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Chicken and Vegetable Quesadillas