Roasted Vegetable Cheese Quesadillas

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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.

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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 just like my Easy Ramen Noodle Recipe. 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.

roasted vegetables on a quesadilla before cooking

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 into smaller pieces for the perfect appetizer.

Recipe FAQs

Do These Veggie Quesadillas Make Good Leftovers?

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.

What should I do with extra roasted vegetables?

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!