Roasted Vegetable Cheese Quesadillas

Roasted Vegetable Cheese Quesadillas

Course: Appetizer, Main Course, Snack

Cuisine: American, Mexican

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 513kcal

Author: Emily

These Roasted Vegetable Cheese Quesadillas are easy to make and so delicious you won't miss the meat! This is also an easy way to get kids to eat their veggies!

Print Recipe

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