Mexican
Veggie Quesadillas
Tortillas filled with sautéed pepper, onion, and melted cheese. Fifteen minutes, one skillet, and a clean way to use a pepper that is about to go soft.
- Prep
- 8 min
- Cook
- 7 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- The vegetables get a head start so they are not raw inside the tortilla.
- Cheese is the binder. You do not need a special blend.
- They cut cleanly if you let them sit one minute.
- Salsa on the side is enough. No extra sauce recipe.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oil in a skillet over medium-high. Cook the pepper and onion with salt and cumin until softened, about 4 minutes. Move them to a plate.
- 2
Wipe the skillet. Set it over medium.
- 3
Lay a tortilla in the pan. Sprinkle with 1/2 cup cheese and a quarter of the vegetables. Fold it in half.
- 4
Cook 1 to 2 minutes per side, until the tortilla is spotted brown and the cheese melts. Repeat.
- 5
Rest 1 minute, then cut into wedges.
- 6
Serve with salsa.
Pro tips
- Medium heat. High heat browns the tortilla before the cheese melts.
- Do not overfill or the fold will not close.
- A dry pan after the vegetables keeps the tortilla crisp.
Easy substitutions
- Cheddar
- Pepper jack.
- Bell pepper
- A handful of leftover roasted vegetables.
Storage and reheating
Storage
Refrigerate up to 2 days. They are best fresh.
Reheating
Rewarm in a dry skillet until the tortilla crisps again. The microwave makes them limp.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 390
- Protein
- 16 g
- Carbs
- 32 g
- Fat
- 22 g
- Fiber
- 3 g
Budget friendly · Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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