These Roasted Vegetable Cheese Quesadillas are easy to make and so delicious! The roasted veggies add an extra layer of flavor along with crispy tortillas and lots of cheese! These are vegetarian, but you can also customize these quesadillas to make them any way you want.
I first started making these Veggie Quesadillas years ago after seeing a recipe in a grocery store flyer. I have been perfecting this recipe ever since and make these all the time.
Jump to:
- Why I Love This Recipe
- Key Ingredients For This Recipe
- How to Make This Recipe
- Step 5 - Cut the Quesadilla Into Slices and Enjoy!
- Expert Tips for This Recipe
- Other Ingredients and Variations for the Recipe
- How to Garnish and Serve These Quesadillas
- Recipe FAQs
- Roasted Vegetable Cheese Quesadillas
- Did You Make This Recipe?
Why I Love This Recipe
I love this recipe because it's a great way to get more veggies in, and kids love these too. This recipe is perfect for everyone since you can customize it any way you like.
Below I give some ideas to make these with different veggie variations, you can add protein, or make these quesadillas vegan! I also love this recipe because I usually have these ingredients on hand to make it any day of the week.
Key Ingredients For This Recipe
- Shredded Cheese - I used a mix of cheddar and mozzarella because they melt well together. You can also use Monterey Jack or Pepper Jack or any cheese you like that melts well.
- Large Flour Tortillas - These can be store-bought or homemade. Both get nice and crispy.
- Tomato - Make sure your tomato is nice and firm and get rid of as much juice/seeds as you can before roasting.
- Onion - I use sweet onions but a red or yellow onion would work just as well.
- Bell Pepper - Any color will work, of course. You could also substitute a poblano or jalapeno if you like heat.
- Fresh Corn - There is nothing better than fresh, roasted corn. But, if corn is not in season, you can also use canned corn. Make sure it's not creamed.
- Black Beans - All you need is a can of beans that have been rinsed well. You can also use pinto beans.
How to Make This Recipe
Step 1 - Roast the Vegetables
Roast all of those delicious vegetables. Make sure everything is about the same size, toss them in olive oil, salt, and pepper, and roast on a foil-lined baking sheet under the broiler in your oven. Toss everything once during roasting.
Step 2 - Prepare the Cheese and Tortillas
While the vegetables are roasting, shred the cheese, and set it aside. Take the tortillas and spread the softened butter on one side each.
Step 3 - Assemble the Quesadillas on the Pan
Place your large skillet or pan on the stove over medium-high heat and allow it to heat up for a minute or two (I use a cast-iron skillet). Once the skillet is ready, take one tortilla and place it buttered side down on the skillet.
Sprinkle with cheese, then some of the roasted vegetables, and then more cheese. Take another tortilla and place it butter side up on top of the cheese and veggies.
Step 4 - Flip the Quesadilla to Cook on Both Sides
Allow the first side to cook for about a minute and then take your large spatula and flip the entire quesadilla over to cook on the other side. Gently press on the top of the tortillas to make sure all of the cheese sticks to each tortilla.
Flip two more times until both sides are nice and brown and then place the quesadilla on a plate or cutting board.
Step 5 - Cut the Quesadilla Into Slices and Enjoy!
Cut the quesadillas with a pizza cutter or knife into triangles, garnish, and enjoy!
Expert Tips for This Recipe
- If you don't want to flip a full round quesadilla in your pan, you can also use one tortilla and fill only half with the cheese and veggies. Fold over the other half on top and you will have a crescent quesadilla. This is easier to flip in the pan, but you will be cooking just a little bit longer.
- Be careful you don't overfill the quesadillas because that will make them harder to flip.
- Try to leave just cheese around the edge when assembling the quesadilla and you will create a little bit of a seal around the edges once the cheese melts.
Other Ingredients and Variations for the Recipe
- These quesadillas are vegetarian but you can always add a protein as well. This Instant Pot Mexican Shredded Beef would be amazing in these quesadillas. Chicken or ground beef are also easy and delicious choices.
- If you are vegan, substitute the regular cheese and butter for the vegan versions and you are in business.
- Some other ingredients you could add are:
- zucchini
- asparagus
- broccoli
- carrots, cauliflower
- green onions
- mushrooms
- shrimp
- garlic
- cilantro
How to Garnish and Serve These Quesadillas
Salsa, sour cream, and avocado are my go-to garnishes for most of my Mexican and Mexican-inspired dishes. Cilantro or green onion on top or in the sour cream are great choices. Chopped jalapenos, pickled vegetables, or pickled peppers are also good choices if you like heat or vinegar.
Serve these quesadillas in slices for easy holding and dipping. You can also cut them int smaller pieces for the perfect appetizer.
Recipe FAQs
Yes! If you have leftovers, store them covered in the fridge for 1-2 days. When you are ready to eat them, fry them up quickly in a pan to get the crispness back. Or, you can just microwave and serve, they are still yummy.
You may find that you have leftover vegetables after assembling the quesadillas. These store well in the fridge in a sealed container or you can freeze them for your next round of veggie quesadillas or throw them in soup or any other dish that needs some extra veggies!
Roasted Vegetable Cheese Quesadillas
Equipment
- baking sheet lined with foil
- large skillet
- large spatula
Ingredients
- 3 cups shredded cheese that melts (I used cheddar and mozzarella)
- 6-8 large flour tortillas
- 1 medium tomato, diced
- ½ large onion, diced
- 1 medium bell pepper, diced
- 1 cob corn, shucked (or 1 small can)
- 1 can black beans, rinsed
- 2 tablespoons extra virgin olive oil
- salt and pepper
- 4 tablespoons unsalted butter, softened
- sour cream optional garnish
- avocado optional garnish
- salsa optional garnish
Instructions
- Line a baking sheet with foil and set aside. Chop and dice all of your vegetables to be about the same size (no need to chop corn or beans). Place all of the veggies, corn, and beans on the lined baking sheet. Pour on the olive oil and sprinkle with salt and pepper. Use a spoon or your hands to coat everything evenly. Spread everything out on the pan to be nice and even.
- Place all of the veggies, corn, and beans on the lined baking sheet. Pour on the olive oil and sprinkle with salt and pepper. Use a spoon or your hands to coat everything evenly. Spread everything out on the pan to be nice and even.
- Place the baking sheet in the oven on HIGH broil for 10 minutes. Stir the veggies around and broil for an additional 5 minutes. Remove the pan from the oven and set it aside while you assemble the tortillas.
- While the vegetables are roasting, shred the cheese, and set it aside. Take the tortillas and spread the softened butter on one side each (if you have the counter space, if you do not, you can put butter on each tortilla as you get ready to cook it).
- Place a large skillet or pan on the stove over medium-high heat and allow it to heat up for a minute or two. Once the skillet is ready, take one tortilla and place it buttered side down on the skillet. Sprinkle with cheese, then some of the roasted vegetables, and then more cheese. Take another tortilla and place it butter side up on top of the cheese and veggies.
- Allow the first side to cook for about a minute and then take your large spatula and flip the entire quesadilla over to cook on the other side. Gently press on the top of the tortillas to make sure all of the cheese sticks to each tortilla. Flip the quesadilla two more times until both sides are nice and brown and the cheese has melted. Place the quesadilla on a plate or cutting board and set it aside. You can also keep the quesadilla warm in the oven on an oven-safe plate.
- Repeat step 3 with the remaining tortillas, cheese, and veggies. Once all of the quesadillas are cooked, cut them into 6-8 pieces each and serve with sour cream, avocado, and your favorite salsa. I use a pizza cutter for easy slicing.
Notes
- If you don't want to flip a full round quesadilla in your pan, you can also use one tortilla and fill only half with the cheese and veggies. Fold over the other half on top and you will have a crescent quesadilla. This is easier to flip in the pan, but you will be cooking just a little bit longer.
- Be careful you don't overfill the quesadillas because that will make them harder to flip.
- Try to leave just cheese around the edge when assembling the quesadilla and you will create a little bit of a seal around the edges once the cheese melts.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Additional Recipes To Try On EmilyFabulous
- Mexican Pizza Recipe
- Air Fryer Taquitos
- Instant Pot Korean Burritos
- Crispy Baked Asian Chicken Wings
- Easy Chile Relleno Enchiladas
Did You Make This Recipe?
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Lathiya says
Cheese quesadilla is my kid's favorite and adding veggies is a brilliant way to include veggies in kids diets.
Mummageddon says
oooh cant wait to try this variation. We make these with cheese and tuna, cheese and ham and cheese and carrot. Great idea with roast veg!!!
Emily says
You are going to love it! And you can still add your favorites as well!
Marina says
Fantastic mid week recipe my family will love
Mama Maggie's Kitchen says
It looks delicious. I wish this were in front of me right now.
Jersey Girl Cooks says
Great summer dinner!
Alexandra says
We made these for lunch, and they were a hit! Such great flavours, and simple to prepare.
Emily says
I'm so glad everyone liked them!!
Chef Dennis says
These Roasted Veggie Cheese Quesadillas are making me drool right now!
Estelle Forrest says
I love using mozzarella in my quesadillas too! This looks so tasty
Emily says
It feels a little bit like a secret to use mozzarella but it makes them extra gooey!
Debra says
Yes please....simple and delish.
Kathryn Donangelo says
I always love a quesadilla and this is such a great idea to fill it with veggies!! Thank you!
Sue says
I LOVE quesadillas and never thought to make them with roasted veggies! Brilliant! I have a new love!
Andréa Janssen says
Yummie, one of my favorite variations. Thank you for this delicious recipe