Quesadillas are the perfect quick meal. Enjoy this vegetarian quesadilla recipe in under 10 minutes! Recipe yields 1 quesadilla (3 slices), so multiply as necessary.
Change it up: Replace the fillings I used here with a handful of any of these options: raw or cooked chopped vegetables, sautéed greens, fresh leafy herbs, chopped olives or pepperoncini peppers, you name it.
Cheese notes: You can substitute any melty cheese (Monterey Jack, mozzarella, traditional Oaxaca—no need to grate the Oaxaca cheese) for the cheddar. You could also add crumbled feta or goat cheese, if you’d like.
Favorite tortilla brand: I love Stacey’s Organic, which doesn’t contain any crazy preservatives. I usually store them in the freezer so they last longer, and defrost individual tortillas as necessary.
Make a basic cheese quesadilla: Just skip all of the other fillings listed!
Make it gluten free: Use a certified gluten-free tortilla.
Make it vegan: Omit the cheese and spread 1/4 cup cashew sour cream (see my cookbook, page 217) or hummus over the tortilla (check out these hummus quesadillas), and use oil instead of butter for brushing.
Storage suggestions: These quesadillas are at their crisp best right after making, but they will keep well for about 4 days in the refrigerator, covered. Gently reheat in the microwave or oven before serving, if desired.