Quesadilla with Cheese are a delicious and easy-to-make Mexican snack or meal. They are typically made with tortillas, cheese, and other fillings, such as meat, vegetables, or beans. This recipe for a quesadilla with cheese and vegetables is a simple and delicious option that is packed with nutrients. It is also easy to make and can be customized to your liking.
- 2 flour tortillas
- 1/4 cup shredded cheddar cheese
- 1/4 cup chopped vegetables (such as onions, peppers, and tomatoes)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Heat the olive oil in a large skillet over medium heat.
- Add the vegetables to the skillet and cook until softened, about 5 minutes.
- Season with salt and pepper to taste.
- Place one tortilla in the skillet and top with half of the cheese and half of the vegetable mixture.
- Fold the tortilla in half and cook for 2-3 minutes per side, or until the cheese is melted and the tortilla is golden brown.
- Repeat steps 3-5 with the remaining tortilla, cheese, and vegetable mixture.
- Cut the quesadillas into wedges and serve with your favorite toppings, such as salsa, sour cream, or guacamole.
- For a crispier quesadilla, cook it in a dry skillet instead of using olive oil.
- Add other vegetables to your quesadilla, such as mushrooms, spinach, or kale.
- For a spicier quesadilla, add a pinch of cayenne pepper to the vegetable mixture.
- Serve your quesadilla with a side of rice, beans, or chips.
- Breakfast quesadilla: Scramble some eggs and add them to the quesadilla with the cheese and vegetables.
- Chicken quesadilla: Add cooked chicken to the quesadilla with the cheese and vegetables.
- Steak quesadilla: Add cooked steak to the quesadilla with the cheese and vegetables.
No matter how you make it, a quesadilla with cheese and vegetables is a delicious and nutritious meal that everyone can enjoy.
Some additional tips for making the best quesadilla with cheese and vegetables:
- Use fresh tortillas. Fresh tortillas will be more flavorful and will have a better texture than pre-packaged tortillas.
- Shred your own cheese. Pre-shredded cheese often contains additives that can make it less flavorful and melty.
- Don’t overcook the vegetables. Overcooked vegetables will be mushy and will not add much flavor to the quesadilla.
- Cook the quesadilla over medium heat. This will help to ensure that the cheese melts evenly and that the tortilla does not burn.
- Serve the quesadilla immediately. Quesadillas are best served hot and fresh.
What type of cheese should I use for a quesadilla with cheese and vegetables?
You can use any type of cheese for a quesadilla with cheese and vegetables. Some popular choices include cheddar cheese, Monterey Jack cheese, and pepper Jack cheese. You can also use a blend of cheeses.
What type of vegetables should I use for a quesadilla with cheese and vegetables?
You can use any type of vegetables for a quesadilla with cheese and vegetables. Some popular choices include bell peppers, onions, mushrooms, and tomatoes. You can also use spinach, kale, or other leafy greens.
How do I make a quesadilla with cheese and vegetables?
To make a quesadilla with cheese and vegetables, simply spread a thin layer of cheese on a tortilla. Then, top the cheese with your desired vegetables. Spread another thin layer of cheese on top of the vegetables. Fold the tortilla in half and cook in a skillet over medium heat for 2-3 minutes per side, or until the cheese is melted and the tortilla is golden brown.
Can I make quesadillas with cheese and vegetables ahead of time?
Yes, you can make quesadillas with cheese and vegetables ahead of time. Simply assemble the quesadillas as directed, then wrap them tightly in plastic wrap or foil. Store the quesadillas in the refrigerator for up to 3 days. When you are ready to eat, simply cook the quesadillas as directed.