25-Minute Veggie and Cheese Quesadilla
A quick and customizable vegetarian quesadilla bursting with sautéed mushrooms, peppers, onions, and greens, seasoned with aromatic spices and melted Monterey Jack cheese. This handheld meal is ideal for a nutritious, satisfying lunch or dinner that’s easy to prepare and perfect for busy days.
Equipment
- 1 Heavy-bottomed skillet (10–12 inch)
- 1 Silicone Spatula
- Measuring Spoons (set)
- Cooking spray or pastry brush
- Cutting board and sharp knife (for slicing quesadillas)
Ingredients
- 4 medium to large flour or corn tortillas
- 1 tablespoon neutral cooking oil or unsalted butter
- 5 ounces about 2 cups mushrooms, sliced
- 1 small onion thinly sliced
- 1 bell pepper or poblano pepper deseeded and sliced
- 3 cups leafy greens kale or spinach, torn into bite-sized pieces
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon dried Mexican oregano or regular oregano
- ¼ teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon fine sea salt
- 5 ounces approximately 1¼ cups shredded Monterey Jack cheese
- Cooking spray or oil for greasing the pan
Instructions
- Sauté Mushrooms to Golden: Warm the oil or butter in a large skillet over medium-high heat. Spread the sliced mushrooms evenly in the pan and let them cook undisturbed for 3 to 5 minutes, allowing them to brown deeply on one side for rich flavor.
- Add Aromatics and Peppers: Stir the mushrooms gently, then add the sliced onion and bell or poblano pepper. Sprinkle in the onion powder, garlic powder, cumin, oregano, smoked paprika, black pepper, and salt. Cook the mixture, stirring occasionally, until the onions soften and release their sweetness—about 5 minutes.
- Wilt the Greens: Toss in the torn kale or spinach and continue cooking until the greens turn bright and wilt down, about 2 to 3 minutes. Remove the vegetable mixture from heat.
- Assemble Quesadillas: Heat a clean heavy skillet over medium heat and lightly grease it with cooking spray or oil. Place one tortilla flat in the pan. Sprinkle a quarter of the shredded cheese evenly over the entire tortilla. Spoon about a quarter of the cooked vegetable mixture over half of the tortilla. Fold the other half over the filling, pressing gently to seal.
- Cook Until Crispy and Melted: Allow the folded quesadilla to cook for approximately 2 minutes or until the underside is golden and crisp. Carefully flip it using a spatula and cook the other side for 1 to 2 minutes until the cheese inside melts completely and the tortilla is toasted.
- Serve and Repeat: Transfer the cooked quesadilla to a cutting board and slice into halves or wedges.Keep finished quesadillas warm in a low oven (around 200°F) while you prepare the rest. Repeat the assembly and cooking process with the remaining tortillas, cheese, and vegetables.
Notes
- Vegetable Variations: Feel free to swap or add veggies such as zucchini, carrots, or cooked squash for different textures and flavors. Just adjust cooking times accordingly.
- Tortilla Choice: Both flour and corn tortillas work well. Flour tends to be softer and easier to fold, while corn offers a slightly firmer texture and traditional flavor.
- Cheese Options: Monterey Jack melts beautifully, but you can also use mozzarella, cheddar, or a Mexican cheese blend to vary taste.
- Make-Ahead: The cooked vegetable filling can be refrigerated in an airtight container for up to 5 days, making this recipe great for quick meals later in the week.
- Serving Suggestions: Pair with salsa, guacamole, or a dollop of sour cream for added flavor and creaminess.
