Our family-favourite quesadillas are packed with aromatic roasted veggies and a lot of cheese. These quesadillas are crispy, healthy, delicious with full of nutritious and pleasant flavours.
Veggie quesadillas with lots of cheese are one of the best appetizers to easily and healthily serve for dinner. We are huge fans of quesadillas stuffed with anything. We adore both meat and meatless quesadillas filled with lots of veggies and cheese. Nothing compares to aromatic and tasty warm tortillas stuffed with lots of delish ingredients. With only a few ingredients, this quesadilla recipe can be always a source of inspiration when you are out of time and effort. I have to admit that there are weeks when I cook quesadillas twice per week. Different types, from shrimp, chicken, or veggie ones. This recipe is so versatile and one of the best ways to introduce some extra veggies to your kids. I adore making this dish at home as it is very easy and so comfortable. With a glass of good white wine, your dinner will turn into a restaurant-like.
What I like most about vegetable quesadillas is the way to get more veggies into my menu. I have used raw spinach that added some crunchiness and freshness. I try sometimes to add some raw veggies to feel the refreshing taste in a bite. But, the roasted in butter with garlic mushrooms are finger lingering and truly aromatic. They add the keynote to my veggie quesadilla.
This easy and yummy recipe is a healthy dish and another vegetarian option for meatless days.
What are veggie quesadillas?
Quesadillas are a famous and very popular Mexican dish stuffed with different ingredients and lots of spices. A vegetarian quesadilla is more about veggies and cheese that melts and transforms these tortillas into something special and toothsome. Also, a veggie quesadilla is stuffed with any veggies you like, as well as beans or corns. Quesadillas, as well as leftovers, are easy to reheat. Also, you can easily make them in advance to save time.
How to make a cheesy vegetable quesadilla?
For this time I didn’t want a too complicated recipe as I wanted it easy, quick, healthy, and truly flavorful. So, I opted for a lot of cheese next to roasted mushrooms and fresh spinach.
- ½ pack of fresh spinach
- 1 small size pack of mushrooms (the popular champignons)
- 5 tortillas
- 1 cup of shredded cheddar
- 1 cup of shredded mozzarella
- Olive oil
For a healthy dish, the best option is to bake the mushrooms in the preheated oven. However, I wanted some more aromatic butter/garlic fried mushrooms that have an unbelievable and irresistible aroma. While the mushrooms are frying and infusing in its aroma, shred the cheese. Cook mushrooms for about 10-15 minutes, or until brown and soft.
When the mushrooms are ready, start filling the tortillas. On one half of the tortilla arrange the mushrooms, fresh spinach, the cheese evenly and fold the other half over the top. Grease some olive oil over the tortilla and bake for about 5-7 minutes or until the cheese is melting out. The tortillas have to have a nice brown colour on the outside with a juicy and melting consistency on the inside.
Serve with some salad immediately as the cheese is melting and warm. So delish, so flavorful, and so easy.
What type of cheese best to use for quesadillas?
For these best and easy veggie quesadillas, you can easily use any quick melting cheese. The more you want, the more you add. We are a family addicted to cheese, so I try to add cheese as much as possible in any of the acceptable dishes. However, I still like to select the one that I love most and definitely melts quicker. For this time I have used cheddar and Mozzarella cheese. I like the balance of the colours used in a dish, as well as how nicely they complement each other.
However, you can easily use the following kind of cheeses:
- Colby Jack
- Soft mozzarella, or burrata
- Greek Teleme
- Any kind of blue cheese
The authentic Mexican quesadilla uses Queso Oaxacacheese that is very soft and creamy. It is also used in pizzas or topped over some bakeries. But you can use any kind of cheese you have or like as it is so optional and so versatile.
What type of tortillas is best to use?
As I have mentioned in some of my previous articles, you can make this dish of the vast selection of tortillas available today. From corn-based to all-purpose flour, or gluten-free you can choose any kind that is more perfect to you. For today, I have used the most common and used white flour tortillas that have a nice, calm bread-like taste. I like how they taste after I grill them for some seconds.
What else can you put in a quesadilla?
Quesadillas are so versatile and vast nowadays that anything you will add, you won’t go wrong. But, in case you still seek for a more authentic and classic version you can still consider the following ingredients:
- Black beans
- Chicken cooked in anyways
- Roasted bell peppers
What to serve with a veggies quesadilla?
Veggie quesadillas can be served with different salads or sauces. For example, I like to serve them with a homemade guacamole sauce but with some dried hot chilli peppers. My husband simply adores the hot and chilli guacamole taste in the quesadilla. Another option may be Pico de Gallo sauce or the ordinary ketchup in case you don’t want to mess with any sauces.
However, a fresh and green salad will only make better your dinner meal next to some flavorful and delish veggie quesadillas.
Easy veggie quesadillas are one of the factors of the common denominator to eat more colourful and healthy veggies.
Cheesy Quesadillas with Spinach and Mushrooms
- 5 tortillas
- 1/2 pack spinach
- 1 pack mushrooms
- 1 cup cheddar
- 1 cup Mozzarella
- olive oil
- Wash the mushroom and drain them off the water. On a heated skillet add some butter and 2 smashed cloves of garlic. Fry the mushrooms for about 10-15 minutes, or until brown and soft.
- Shred the cheese while the mushrooms are cooking. Start filling the tortillas.
- On one half of the tortilla arrange the mushrooms, fresh spinach, the cheese evenly and fold the other half over the top. Grease some olive oil over the tortilla and bake for about 5-7 minutes or until the cheese is melting out.
- Serve immediately next to a salad.