Ree Drummond’s Vegetable Quesadillas are made with spinach tortillas, Monterey Jack cheese, roasted corn, Anaheim pepper, red bell pepper, yellow bell pepper, poblano pepper, zucchini, onions, and a zesty cilantro cream sauce. This tasty quesadilla recipe creates a delicious vegetarian meal that takes about 35 minutes to prepare and can serve up to 4 people.
Ingredients Needed:
Cilantro Cream Sauce:
- 1 cup sour cream
- 1 tablespoon fresh chopped cilantro
- 1 lime (zested and juiced)
Quesadilla:
- 10 tablespoons salted butter (1 1/4 sticks)
- 1 large onion, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 Anaheim pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 poblano pepper, thinly sliced
- 1 small zucchini, cut into bite-size half-moons
- 3 tablespoons olive oil
- 4 (10-inch) spinach tortillas
- 4 cups shredded Monterey Jack cheese
- 1/2 cup frozen roasted corn, thawed
To Serve:
- 1 cup pico de gallo (store bought)
- 1 cup salsa
How To Cook Vegetable Quesadillas:
- Make the Cilantro Cream Sauce: Mix together the sour cream, chopped cilantro, lime zest, and juice in a small bowl. Set aside.
- Caramelize the Onions: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced onion, season with salt and pepper, and cook, stirring occasionally, until caramelized, about 8-10 minutes. Transfer the onions to a bowl and set aside.
- Broil the Vegetables: Preheat your oven broiler and position the rack in the center. On a sheet pan, toss the Anaheim pepper, red bell pepper, yellow bell pepper, poblano pepper, and zucchini with olive oil, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Broil for 4-5 minutes until the vegetables are softened and slightly charred. Remove from the oven and set aside.
- Assemble the Quesadilla: In the same skillet, melt 2 tablespoons of butter over medium heat. Place one spinach tortilla in the skillet, sprinkle 1 cup of Monterey Jack cheese over the entire surface, then add a quarter of the broiled vegetables, 2 tablespoons of roasted corn, and a quarter of the caramelized onions on one half of the tortilla. Let the cheese melt, about 2-3 minutes.
- Cook the Quesadilla: Fold the tortilla in half and cook for another minute on each side, until golden and crispy. Remove from the skillet and repeat the process with the remaining tortillas, butter, cheese, and vegetables.
- Serve and Enjoy: Cut each quesadilla into four pieces. Serve with the cilantro cream sauce, pico de gallo, and salsa on the side.
Recipe Tips
- Caramelize the onions slowly: Make sure to cook the onions over medium heat for at least 8-10 minutes. Rushing this step won’t give you the deep, sweet flavor that makes a difference in the final quesadilla.
- Broil the vegetables carefully: Keep an eye on the vegetables while broiling. You want them slightly charred, but not burned. 4-5 minutes is usually perfect, but check them halfway through to avoid overcooking.
- Use fresh tortillas: Fresh spinach tortillas will make a big difference in taste and texture. If your tortillas are dry, warm them slightly before cooking to make them more flexible.
- Don’t overfill the quesadilla: It’s tempting to load it up, but too much filling will make it hard to fold and cook evenly. Stick to the recommended amounts for the best result.
- Let the cheese fully melt: Allow the cheese to fully melt before folding the quesadilla. This helps everything stick together, making the quesadilla easier to flip and giving it that perfect gooey texture.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover Vegetable Quesadillas cool to room temperature. After that, put them in an airtight container and store them in the fridge for up to 3 days.
- Freeze: Cool leftover Vegetable Quesadillas fully before freezing. Wrap them in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw in the fridge overnight, then reheat in a skillet or oven to keep them crispy.
- Reheating: Warm leftover Vegetable Quesadillas in a skillet over medium heat for 2-3 minutes on each side to keep them crispy, or Heat in the oven at 350°F for 10 minutes until heated through. Avoid using the microwave to prevent them from becoming soggy.
Nutrition Facts
Serving Size: 1 quesadilla
- Calories: 670
- Total Fat: 34g
- Saturated Fat: 16g
- Cholesterol: 60mg
- Sodium: 980mg
- Potassium: 320mg
- Total Carbohydrate: 60g
- Dietary Fiber: 7g
- Sugars: 2g
- Protein: 27g
Try More Pioneer Woman Recipes:
- Pioneer Woman Bierock Casserole
- Pioneer Woman Peanut Chicken Pasta
- Pioneer Woman Bow Tie Lasagna
- Pioneer Woman Steakhouse Pasta
- Pioneer Woman Beef Noodle Skillet
Pioneer Woman Vegetable Quesadillas
Description
Ree Drummond’s Vegetable Quesadillas are made with spinach tortillas, Monterey Jack cheese, roasted corn, Anaheim pepper, red bell pepper, yellow bell pepper, poblano pepper, zucchini, onions, and a zesty cilantro cream sauce. This tasty quesadilla recipe creates a delicious vegetarian meal that takes about 35 minutes to prepare and can serve up to 4 people.
Ingredients
Cilantro Cream Sauce:
Quesadilla:
To Serve:
Instructions
- Make the Cilantro Cream Sauce: Mix together the sour cream, chopped cilantro, lime zest, and juice in a small bowl. Set aside.
- Caramelize the Onions: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced onion, season with salt and pepper, and cook, stirring occasionally, until caramelized, about 8-10 minutes. Transfer the onions to a bowl and set aside.
- Broil the Vegetables: Preheat your oven broiler and position the rack in the center. On a sheet pan, toss the Anaheim pepper, red bell pepper, yellow bell pepper, poblano pepper, and zucchini with olive oil, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Broil for 4-5 minutes until the vegetables are softened and slightly charred. Remove from the oven and set aside.
- Assemble the Quesadilla: In the same skillet, melt 2 tablespoons of butter over medium heat. Place one spinach tortilla in the skillet, sprinkle 1 cup of Monterey Jack cheese over the entire surface, then add a quarter of the broiled vegetables, 2 tablespoons of roasted corn, and a quarter of the caramelized onions on one half of the tortilla. Let the cheese melt, about 2-3 minutes.
- Cook the Quesadilla: Fold the tortilla in half and cook for another minute on each side, until golden and crispy. Remove from the skillet and repeat the process with the remaining tortillas, butter, cheese, and vegetables.
- Serve and Enjoy: Cut each quesadilla into four pieces. Serve with the cilantro cream sauce, pico de gallo, and salsa on the side.
Notes
- Caramelize the onions slowly: Make sure to cook the onions over medium heat for at least 8-10 minutes. Rushing this step won’t give you the deep, sweet flavor that makes a difference in the final quesadilla.
- Broil the vegetables carefully: Keep an eye on the vegetables while broiling. You want them slightly charred, but not burned. 4-5 minutes is usually perfect, but check them halfway through to avoid overcooking.
- Use fresh tortillas: Fresh spinach tortillas will make a big difference in taste and texture. If your tortillas are dry, warm them slightly before cooking to make them more flexible.
- Don’t overfill the quesadilla: It’s tempting to load it up, but too much filling will make it hard to fold and cook evenly. Stick to the recommended amounts for the best result.
- Let the cheese fully melt: Allow the cheese to fully melt before folding the quesadilla. This helps everything stick together, making the quesadilla easier to flip and giving it that perfect gooey texture.
Pioneer Woman Vegetable Quesadillas