Cheesy Vegetable Quesadillas

Cheesy vegetable quesadillas are a Tex-Mex favorite in our home! They are easy to make any time, but we especially enjoy them on Cinco de Mayo—May 5! You can make them with or without cheese and lots of veggies of your choice. Preparation methods are also versatile. Try the stovetop or baked in the oven or toaster oven.

Throughout May, we’ll delve into lots of tasty sides to go along with your quesadillas such as dips and easy margaritas (virgin or regular!).

Happy Cinco de Mayo!

To Healthy Eating!


P.S. Remember to follow me in the Power of 5 Test Kitchen and join in the happenings!

Cheesy Vegetable Quesadillas

Course Anytime!, Appetizers/Starters, Main Dish
Cuisine Mexican
Servings 4 Servings


  • 12" skillet or griddle
  • Spatula
  • Paring knife


  • 2 tsp Butter or vegetable oil Divided.
  • 4 Large flour tortillas 9"-10"
  • 1-2 cups Shredded cheese Such as cheddar, Monterey Jack, or any favorite melting cheese. Low-fat or vegan cheese also works.


  • Melt 1/2 tsp. butter or oil in the skillet. Ironically, the key to a crispy quesadilla is less fat in the pan, not more. Too much fat will make your quesadilla soggy instead of crispy. Use just enough to coat the bottom of your skillet—about 1/2 tsp. of butter or oil. Warm it in the skillet over medium to medium-high heat.
  • Add the tortilla and top with cheese. Place one tortilla in the skillet and sprinkle all over with 1/2 cup of cheese.
  • Add the filling. Spread about 1/2 cup of filling in a single layer over half the tortilla. Don't use too much or the filling will fall out as you eat it. Spreading the filling over half makes the quesadilla easier to fold, and adding it as the cheese melts gives the filling time to warm if it has cooled.
  • Watch for the cheese to melt. Once the cheese starts to melt, lift a corner of the tortilla and to check the underside. When the cheese has completely melted and you see golden-brown spots on the underside of the tortilla, the quesadilla is ready for the next step.
  • Place another tortilla on top of the one in the pan, wait a few minutes for the tortilla to stick. Or, to use one tortilla only, fold the quesadilla in half with a spatula to sandwich the filling.
  • Transfer to a cutting board with a spatula. If serving immediately, let cool for a minute or two for the cheese to set, then cut into wedges with a pizza cutter. If preparing several quesadillas for a crowd, slide the un-cut quesadillas onto a baking sheet and keep warm in a 200°F oven, then slice into wedges just before serving.
  • Wipe the pan clean if needed, melt another dab of butter, and continue cooking quesadillas as described above.


Melissa’s Modifications:
2-3 cups filling: leftover cooked vegetables, cooked meat, crumbled tofu, cooked beans, fresh or frozen corn, cooked rice or grains, or any other leftovers.
Prepare the filling: Pick a few of the suggested filling ingredients above, enough to make 2-3 cups of total filling. If combining leftovers, warm them briefly in the microwave or in a skillet over medium heat. If using raw ingredients, cook before making quesadillas. Transfer the filling to a bowl and cover to keep warm.
Favorite filling combinations:
→ Diced onion, mushrooms, diced red peppers, black beans, corn, and cheddar
→ Sautéed sliced mushrooms, shredded chicken breast, wilted spinach, and fontina
→ Pulled pork, caramelized onions, and Monterey Jack cheese
→ Sautéed shrimp, red onion, avocado, and queso fresco
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.