Pioneer Woman Vegetable Quesadillas

Pioneer Woman’s Vegetable Quesadillas are made with spinach tortillas, roasted peppers, zucchini, roasted corn, caramelized onions, Monterey Jack cheese, creamy cilantro sauce, pico de Gallo, and salsa, creating a vibrant, cheesy meal that takes 40 minutes to prepare!

Try More Pioneer Woman Recipes:

• Pioneer Woman Bierock Casserole
• Pioneer Woman Peanut Chicken Pasta
• Pioneer Woman Bow Tie Lasagna

🤎 Why You’ll Love This Vegetable Quesadillas Recipe:

• Flavorful and Colorful: The mix of Anaheim, red, yellow, and poblano peppers, along with zucchini, creates a vibrant and flavorful filling that is both visually appealing and delicious.
• Creamy and Tangy: The cilantro cream sauce, made with sour cream, fresh cilantro, and lime, adds a creamy, tangy element that perfectly complements the roasted vegetables.
• Cheesy Goodness: Each quesadilla is packed with shredded Monterey Jack cheese, which melts beautifully, making every bite oozy and satisfying.
• Quick and Easy: This recipe is straightforward and can be made in under 30 minutes, making it perfect for a quick weeknight dinner or a casual gathering.

❓ What Is Pioneer Woman’s Vegetable Quesadillas Recipe?

The Pioneer Woman’s Vegetable Quesadillas feature spinach tortillas filled with a mix of roasted peppers, zucchini, roasted corn, caramelized onions, and melted Monterey Jack cheese, served with a tangy cilantro cream sauce, salsa, and pico de Gallo.

🧅 Pioneer Woman Vegetable Quesadillas Ingredients

Cilantro Cream Sauce:

• 1 cup sour cream
• 1 tablespoon fresh chopped cilantro
• 1 lime, zested and juice

Quesadilla:

• 1 1/4 sticks (10 tablespoons) salted butter
• 1 large onion, sliced thin
• Kosher salt and freshly ground black pepper
• 1 Anaheim pepper, sliced thin
• 1 red bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• 1 poblano pepper, cut into thin strips
• 1 small zucchini, cut into bite-size half-moons
• 3 tablespoons olive oil
• Four 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 Make Pioneer Woman Vegetable Quesadillas

1. Put the rack in the center of the oven and heat the broiler.
2. For the cilantro cream sauce: In a small bowl, combine the sour cream, cilantro, lime zest, and lime juice then put aside.
3. For the quesadilla: Melt 2 tablespoons of butter in a large skillet over medium-low heat. Toss in the onion and season with a pinch of salt and pepper. Allow the onions to caramelize and cook down for 8 to 10 minutes. Spoon into a bowl and reserve.
4. Toss in the Anaheim peppers, red bell peppers, yellow bell peppers, poblanos, and zucchini on a baking sheet while the onions are cooking.
5. Blend in the olive oil, 1/2 teaspoon of salt, and 1 teaspoon of pepper. Cook under the broiler for 4–5 minutes, or until the veggies are tender and beginning to brown. Take out and place aside.
6. Melt 2 tablespoons of butter in a large skillet to build a quesadilla. Sprinkle 1 cup of Monterey Jack cheese over a tortilla, then add a quarter of the broiled veggies, 2 tablespoons of thawed roasted corn, and a quarter of the caramelized onion to roughly one-half of the tortilla, and allow the cheese to melt for 2 to 3 minutes.
7. Fold the quesadilla in half and cook for another minute on each side, or until it is golden and crisp.
8. Take them out and repeat with the rest of the tortillas, cheese, veggies, and butter.
9. Divide each quesadilla into 4 pieces and serve with salsa, pico de gallo, and cilantro cream sauce.

💭 Recipe Tips

• Preheat the Broiler: Ensure the broiler is fully preheated before roasting the vegetables to ensure they cook evenly and get nicely browned.
• Caramelize the Onions Slowly: Cook them over medium-low heat to allow them to caramelize properly, enhancing their sweetness and flavor.
• Don’t Overfill the Tortillas: To prevent spillage, avoid overfilling the tortillas with vegetables and cheese. Fold them gently to keep the filling intact.
• Serve Immediately: Quesadillas are best enjoyed hot and fresh, so serve them right after cooking to enjoy the gooey cheese and crisp tortilla.

🥗 What To Serve With Vegetable Quesadillas?

Serve Vegetable Quesadillas with Coconut Shrimp Salad, Hash Brown Potato Salad, Potato Croquettes, Bierock Casserole, Bow Tie Lasagna, Beef Noodle Skillet, Beef Noodle Skillet, and Cowboy Salad.

🎚 How To Store Leftovers Vegetable Quesadillas?

• In The Fridge: Store leftover vegetable quesadillas in an airtight container for up to 5 days.
• In The Freezer: Wrap leftover vegetable quesadillas individually in foil and place in a freezer bag for up to 2 months.

🥵 How To Reheat Leftovers Vegetable Quesadillas?

• On The Stove: Heat leftover vegetable quesadillas in a skillet over medium and heat for 1 minute on each side until warmed through.
• In The Microwave: Heat leftover vegetable quesadillas in a microwave-safe dish on medium power for about 30 seconds to 1 minute.
• In The Air Fryer: Heat leftover vegetable quesadillas in an air fry basket at 400°F for 4 to 5 minutes until crispy and hot.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Steakhouse Pasta
• Pioneer Woman Beef Noodle Skillet
• Pioneer Woman Egg Roll Bowls

Pioneer Woman Vegetable Quesadillas Nutrition Facts

Amount Per Serving

• Calories 264
• Calories from Fat 99
• Total Fat 11g
• Saturated fat 5.6g
• Cholesterol 24mg
• Sodium 634mg
• Potassium 193mg
• Carbohydrates 29g
• Net carbs 25.5g
• Fiber 3.5g
• Glucose 0.9g
• Protein 12g