If you follow my blog then you must be aware that I don’t like elaborate cooking. I prefer making simple, quick, easy-to-make healthy dishes that are tasty too. Like the recipe which I am sharing today- veg quesadilla or veggie quesadilla. These vegetarian quesadillas get ready in less than 30 minutes and can be served in any meal of the day. Loaded with a lot of vegetables and cheese, they are loved by everyone.
The literal meaning of Quesadilla is “little cheesy thing”. This Mexican dish originated in the 16th century in Northern and Central Mexico. Quesadilla is prepared by putting different types of filling, generally made with vegetables, beans, meat, spices, and cheese. The filling is wrapped inside a tortilla and then grilled or toasted.
Ingredient notes and substitute suggestions
Tortilla: Any type of tortilla can be used in this recipe. For quesadillas, try using a large tortilla (at least 9 inches).Mushrooms: I have used white button mushrooms. Feel free to use the type of mushrooms you like.Vegetables: Add vegetables of your choice. Some of my favorite vegetables to stuff in quesadillas are onion, bell peppers, broccoli, and cauliflower.Cheese: Any melting cheese like cheddar, mozzarella, or Monterey Jack can be used. You can also combine different cheeses and then use them.
Step 2: Saute until the onion becomes translucent. Step 3: Add chopped mushrooms, bell peppers, and corn kernels. Step 4: Cook for 10-12 minutes on medium flame until the vegetables are cooked but still crunchy. Step 5: Add minced garlic. Step 6: Add salt, chili powder, and ground black pepper. Step 7: Saute for around 2 minutes and then switch off the stove. Add roughly chopped cilantro and mix. Step 8: Heat a griddle or pan and brush it with some olive oil. Step 9: Place a tortilla on the griddle. Put some mushroom-vegetable filling on one side of the tortilla. Step 10: Top it with some shredded cheese. Step 11: Pull the other side of the tortilla to cover the filling and gently press with a spatula. Step 12: Toast from the sides until they turn brown and crunchy. Cut in half. Your simple and delicious meatless veggie quesadilla is ready to be enjoyed! Or, just serve it with any dipping sauce of your choice. Put them in an airtight container and refrigerate for up to 2 days. To freeze, tightly wrap them separately in cling wraps. Then put all the wrapped quesadillas in a zip lock bag or freezer-safe containers. Remove the wrapper from the quesadilla and put it on the skillet. Toast from both sides for a few minutes or until it becomes crunchy again and is nicely reheated. If reheating frozen quesadillas, thaw them before reheating.
Recipe
