Vegetable Quesadilla Combination
A flavorful vegetable quesadilla packed with cheese, sautéed vegetables, crispy bacon, and pimientos, perfect for a satisfying snack or meal for cheese and veggie lovers.
Ingredients
- 1 medium onion or 1 bunch green onions ⓘ
- 1 bell pepper ⓘ
- 3 to 4 Tbsp. butter ⓘ
- 1 (6 oz.) can sliced mushrooms ⓘ
- 4 to 6 large fresh mushrooms, sliced ⓘ
- 1/4 tsp. salt ⓘ
- 6 oz. Cheddar cheese, shredded
- 6 oz. Monterey Jack cheese, shredded ⓘ
- 8 (8-inch) flour tortillas ⓘ
- 8 slices bacon, cooked and crumbled ⓘ
Instructions
- Saute onion and bell pepper in butter until barely tender.
- Add mushrooms and saute until mushrooms just start to darken as they absorb the butter.
- Mix in salt and set aside.
- Combine Cheddar and Monterey Jack cheese.
- Place 4 tortillas on a lightly buttered or oiled rectangular pancake griddle; let them warm through, then turn each one over.
- Top the 4 tortillas with half of the cheese, vegetable mixture, bacon, pimientos, and sliced ripe olives (optional), then add the remaining cheese.
- Place another tortilla on top of each filled tortilla.
- Cook until the bottom starts to brown and the cheese begins to melt.
Tips & Substitutions
For added flavor, consider substituting the butter with olive oil or adding spices like cumin or chili powder to the vegetable mixture. You can also use different cheeses such as pepper jack for a spicy kick or a dairy-free cheese for a vegan version. If you want to add more protein, try including cooked chicken or beans in your quesadilla.
Serving Suggestions
Serve these quesadillas with salsa, guacamole, or sour cream for dipping. A fresh salad or a side of beans complements the dish well. For a complete meal, pair with a refreshing drink like horchata or a margarita. These quesadillas are perfect for a casual gathering or as a main dish in a Mexican recipes night.
Storage & Reheating
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat until the cheese melts and the tortillas are crispy. Alternatively, you can microwave them, but be cautious as the tortillas may become soft.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Quesadilla Combination contains roughly 2611 calories, with 28g protein, 80g carbohydrates, and 243g fat. It is an excellent source of protein (55% of the Daily Value), vitamin C (37% of the Daily Value), and calcium (35% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these quesadillas ahead of time?
Yes, you can prepare the filling ahead of time and store it in the refrigerator. Assemble the quesadillas just before cooking to ensure crispy tortillas and melted cheese. If you want to make them in advance, cook them fully, cool, and refrigerate. Reheat them in a skillet for the best texture.
What can I use instead of flour tortillas?
If you're looking for a gluten-free option, corn tortillas work well as a substitute. They may require extra care when flipping, as they can break more easily. Alternatively, try using whole wheat tortillas for a healthier twist or even large lettuce leaves for a low-carb version.
How can I make these quesadillas spicier?
To add heat, incorporate sliced jalapeños or diced green chilies into the vegetable mixture. You can also sprinkle some red pepper flakes or use spicy cheese like pepper jack. Serving with a spicy salsa on the side can enhance the overall flavor and heat of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).