GreenFillingBakery
Loaded Vegetable Quesadillas start with warm crisp tortillas layered with melting cheese and then filled with an abundance of vegetables. They’re absolutely irresistible for snacking or for a meal on their own.
Vegetable Quesadillas
A number of years ago, I was running late with starting dinner, so I decided to throw together some quick quesadillas with what I had on hand.
It took less than 5 minutes to prep everything and get the quesadillas started cooking. If you’re lucky enough to have a bunch of leftover roasted vegetables in the fridge or some fresh or frozen vegetables you can toss in the skillet to quickly saute, you’re all set.
I’ve made these quesadillas with just about every combination of vegetables that you can imagine. The photos were in need of an update, so these were shot with some leftover grilled asparagus, red peppers, and zucchini.
Loaded Quesadillas
My family loved the quesadillas so much the first time I made them, loaded vegetable quesadillas have become a regular thing on our dinner menu.
Loaded Quesadillas have become my favourite way to use dinner leftovers for lunches and dinners the following day.
To make these, you’ll start by preheating a large non-stick skillet to medium-high heat. On a large cutting board, layer a tortilla with approx 1/4 cup of cheese, and scatter ¼ cup of vegetables over the cheese. Sprinkle an additional 1/4 cup or so of cheese on top.
Using a large spatula, transfer the quesadilla to the hot pan and let it cook for a couple of minutes. When the cheese has begun to melt, and the tortillas are browning slightly, turn the quesadilla over very carefully. Continue to cook until all the cheese is melted and the tortilla is crisp around the edges.
Using the spatula, transfer the quesadilla back to the cutting board, cut into triangles while it is hot, and serve warm.
