Cheesy Vegetable Quesadillas With Quick Sautéed Veggies

Quick Recipe Version (TL;DR)

• Yield: 4 servings (four 8-inch quesadillas)
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Quick Ingredients

• 1 tbsp olive oil
• 1 small red onion, thinly sliced
• 1 small red bell pepper, thinly sliced
• 1 small zucchini, sliced into half-moons
• 1/2 cup corn kernels
• 1 cup chopped baby spinach
• 2 cloves garlic, minced
• 1/2 tsp ground cumin, 1/2 tsp chili powder, salt, pepper
• 8 (8-inch) flour tortillas
• 2 cups shredded cheese (Monterey Jack + sharp cheddar)
• 1 tbsp butter or extra oil for cooking
• Optional: salsa, sour cream, avocado, cilantro, lime wedges

Do This

• 1. Prep all veggies: slice onion, bell pepper, zucchini; chop spinach; mince garlic.
• 2. Heat 1 tbsp oil in a large skillet over medium heat (about 350°F / 175°C). Sauté onion and pepper 3 minutes.
• 3. Add zucchini and corn; cook 3–4 minutes until tender-crisp. Stir in spinach, garlic, spices, salt, and pepper; cook 1–2 minutes. Transfer to a bowl.
• 4. Wipe out skillet. Sprinkle cheese on half of each tortilla, add a layer of warm veggies, then top with a bit more cheese. Fold in half.
• 5. Melt a little butter or oil in the skillet over medium heat. Cook folded quesadillas 2–3 minutes per side until golden and cheese is melted.
• 6. Keep cooked quesadillas warm in a 200°F (95°C) oven while you cook the rest.
• 7. Slice into wedges and serve hot with salsa, sour cream, avocado, cilantro, and lime.

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Why You’ll Love This Recipe

• Crispy, golden tortillas wrapped around a gooey, cheesy, veggie-packed center.
• Fast enough for a weeknight, cozy enough for a comfort-food pick-me-up.
• Flexible: swap in whatever vegetables and cheese you have on hand.
• Family-friendly and great for using up leftover odds and ends in the fridge.

Grocery List

• Produce: Red onion, red bell pepper, zucchini, baby spinach, garlic, optional avocado, cilantro, limes.
• Dairy: Monterey Jack cheese, sharp cheddar cheese, butter, optional sour cream or Greek yogurt.
• Pantry: Flour tortillas, olive oil, corn kernels, ground cumin, chili powder or paprika, salt, pepper, salsa or pico de gallo.

Full Ingredients

For the Vegetable Filling

• 1 tbsp olive oil
• 1 small red onion, thinly sliced (about 1 cup)
• 1 small red bell pepper, thinly sliced (about 1 cup)
• 1 small zucchini, halved lengthwise and sliced into 0.25-inch half-moons (about 1 1/2 cups)
• 1/2 cup corn kernels (fresh, thawed frozen, or well-drained canned)
• 1 cup lightly packed baby spinach, roughly chopped
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp chili powder (or mild smoked paprika for less heat)
• 1/4 tsp kosher salt, plus more to taste
• 1/8 tsp freshly ground black pepper, or to taste

For Assembling the Quesadillas

• 8 (8-inch) soft flour tortillas
• 1 1/2 cups shredded Monterey Jack cheese (about 6 oz)
• 1/2 cup shredded sharp cheddar cheese (about 2 oz)
• 1 tbsp butter or 1 tbsp additional olive oil, for cooking the quesadillas

Optional Toppings & Sides

• 1/2 cup salsa or pico de gallo
• 1/2 cup sour cream or plain Greek yogurt
• 1 small ripe avocado, sliced or diced
• A handful of fresh cilantro leaves
• Lime wedges, for squeezing over just before serving

Step-by-Step Instructions

Step 1: Prep and Slice the Vegetables

Set yourself up for easy cooking by prepping everything before you turn on the stove. Thinly slice the red onion and red bell pepper into strips so they cook quickly and tuck nicely into the tortillas. Halve the zucchini lengthwise, then slice it into 0.25-inch thick half-moons. Roughly chop the baby spinach so it wilts evenly without clumping. Mince the garlic.

Measure out the corn, cumin, chili powder, salt, and pepper. In a small bowl, combine the shredded Monterey Jack and cheddar cheeses so they are ready to grab when you build the quesadillas.

Step 2: Sauté the Veggies Until Tender-Crisp

Heat a large skillet (10 to 12 inches) over medium heat, about 350°F / 175°C if you are using an electric burner or griddle. Add 1 tbsp olive oil and swirl to coat the pan.

Add the sliced onion and bell pepper. Cook, stirring occasionally, for 3 minutes until they start to soften and become glossy. Stir in the zucchini and corn and cook for another 3–4 minutes, until the vegetables are tender but still have a bit of bite. You do not want them mushy.

Add the chopped spinach and minced garlic. Sprinkle in the ground cumin, chili powder, 1/4 tsp salt, and 1/8 tsp pepper. Cook, stirring constantly, for 1–2 minutes, just until the spinach is wilted and the garlic is fragrant. Taste and add a pinch more salt or pepper if needed. Transfer the veggie mixture to a bowl and wipe out the skillet.

Step 3: Get the Tortillas and Cheese Ready

Lay the tortillas out on your counter or a large cutting board. Divide the cheese mixture into roughly 8 equal portions (about 1/4 cup per tortilla), keeping a little extra aside if you like very cheesy quesadillas.

Sprinkle half of each portion of cheese over one side of each tortilla, leaving about a 0.5-inch border around the edge so the cheese does not ooze out too aggressively while cooking. Stir the warm vegetable mixture, then spoon an even layer over the cheese on each tortilla. Top the veggies with the remaining cheese portions. Fold each tortilla in half to form a half-moon shape, gently pressing down so everything holds together.

Step 4: Toast the First Quesadilla

Return the wiped-out skillet to the stove over medium heat (about 350°F / 175°C). Add 1 to 2 tsp of butter or oil and let it melt and coat the bottom of the pan.

Place one or two folded quesadillas in the skillet, depending on the size of your pan. Do not overcrowd; you want each quesadilla to lie flat. Cook for 2–3 minutes on the first side, pressing gently with a spatula, until the bottom is crisp and deep golden brown and you can see some cheese starting to melt at the edges.

Step 5: Flip and Cook Until Melty and Golden

Carefully flip each quesadilla with a wide spatula. If any filling tries to escape, just nudge it back in. Cook for another 2–3 minutes on the second side, until the tortilla is golden brown, lightly blistered in spots, and the cheese inside is completely melted.

As the quesadillas cook, adjust the heat as needed. If the tortillas are browning too fast before the cheese melts, lower the heat slightly. If they are taking too long to color, nudge the heat up just a bit.

Step 6: Keep Warm and Repeat

While the first batch finishes, preheat your oven to 200°F (95°C). Place a wire rack on a baking sheet. As each quesadilla is done, transfer it to the rack and place the tray in the warm oven. This keeps the tortillas crisp while the cheese stays melty, without steaming them soft.

Repeat Steps 4 and 5 with the remaining quesadillas, adding a little more butter or oil to the pan as needed. You should end up with 8 golden half-moon quesadillas.

Step 7: Slice and Serve with Toppings

Use a sharp knife or pizza cutter to slice each quesadilla into 2–4 wedges, depending on how you plan to serve them (larger wedges for a meal, smaller wedges for a snack or appetizer platter).

Arrange the wedges on a warm plate or wooden board. Garnish with fresh cilantro leaves and serve with small bowls of salsa or pico de gallo, sour cream or Greek yogurt, and slices of avocado. Offer lime wedges on the side so everyone can squeeze a little brightness over their cheesy, vegetable-packed quesadillas just before taking a bite.

Pro Tips

• Shred your own cheese: Block cheese melts more smoothly than pre-shredded, which often has anti-caking agents that make it less gooey.
• Keep the filling fairly dry: If your veggies look watery, cook them a minute longer so excess moisture evaporates. This helps keep the tortillas crisp.
• Do not overfill: It is tempting to pile on the veggies, but an overstuffed quesadilla is hard to flip and more likely to spill. Aim for a thin, even layer.
• Use moderate heat: Medium heat (about 350°F / 175°C) gives you the best combo of melted cheese and golden tortillas without burning.
• Work in batches and keep warm: The low oven with a rack keeps everything crisp while you finish cooking the rest.

Variations

• Black Bean Boost: Add 1/2 cup drained, rinsed black beans to the skillet with the corn for extra protein and heartiness.
• Spicy Jalapeño Version: Add 1 finely sliced jalapeño (seeded for less heat) to the onions and peppers, and finish with a drizzle of hot sauce.
• Extra-Green Quesadilla: Swap half the zucchini for chopped broccoli florets and add an extra handful of spinach or kale.

Storage & Make-Ahead

Leftover quesadillas keep surprisingly well if stored properly. Let cooked quesadillas cool completely, then wrap them individually in foil or place them in an airtight container with parchment paper between layers. Refrigerate for up to 3 days. Reheat in a dry skillet over medium heat for 3–4 minutes per side, or in a 350°F (175°C) oven for 8–10 minutes, until hot and crisp. For longer storage, freeze individually wrapped quesadillas for up to 2 months; reheat from frozen in a 350°F (175°C) oven for 15–20 minutes. You can also make the veggie filling up to 3 days ahead and store it in the fridge, then assemble and cook fresh quesadillas when you are ready to eat.

Nutrition (per serving)

Approximate values per serving (1 full 8-inch quesadilla, without toppings): about 480 calories, 25 g fat, 17 g saturated fat, 40 g carbohydrates, 4 g fiber, 4 g sugar, 20 g protein, and around 850 mg sodium. Exact numbers will vary based on the brands of tortillas, cheese, and toppings you use.