Crispy, golden tortillas filled with lots of vegetables and melted Cheddar cheese, seasoned with aromatic cumin, garlic powder and smoked paprika. Delicious! Quesadilla with vegetables is one of the simplest vegetarian recipes. Cut into triangles, they make a great snack for a party, and if you prepare the filling in the evening, you can serve them for breakfast in just five minutes.
Quesadillas with chipotle sauce?
Chipotle pepper is a smoked and dried jalapeño pepper that comes from Mexico. It has an intense, smoky flavour and is a popular addition to Mexican dishes. You can usually buy it in the form of a sauce in stores with international cuisine ingredients. I use Cholula Chili Chipotle sauce.
Quesadillas with spicy chipotle sauce taste best. To prepare it, simply mix 2 tablespoons of mayonnaise, 2 tablespoons of plain yoghurt, 1/2 teaspoon of chipotle sauce (more or less depending on your preference), and salt to taste. Note that you should adjust the spiciness level to your own preference. You can also add the green part of a scallion.
What cheese should you use for quesadillas?
For this recipe, Mexican cheeses such as Oaxaca or Queso Chihuahua would be the best, but they are hard to find. Cheddar cheese is a good alternative that you can easily buy in most stores.
Vegetarian quesadlillas - tips
- You can either spread the filling on one half of the tortilla and fold it in half or spread the filling over the entire tortilla and cover it with another tortilla. I always choose the first option because it makes it easier for me to flip the tortilla.
- The tortillas can easily burn (I know from my own experience), so don't walk away from the pan and keep it on medium heat.
- For best results, I suggest using a fine grater to shred the cheese. This not only helps distribute it evenly but also promotes faster melting, allowing the filling to stick together, and making it easier to flip the tortilla.
Vegetarian quesadillas | Easy recipe
Ingredients
Quesadilla
- 3 large wholemeal tortillas
- 1 red pepper
- 2 tomatoes
- 1 onion
- 100 g Cheddar cheese *
- 4 tbsp sweet corn (tinned or fresh)
- 5 tbsp black beans (tinned or cooked)
- ½ tbsp oil
- ½ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- salt to taste
Sauce
- 2 tbsp mayonaise
- 2 tbsp thick natural yoghurt
- ½ tsp chipotle sauce (or less/more)
- pinch of sugar
- salt to taste
- spring onion chives (optional)
Instructions
- In a frying pan, heat a tablespoon of oil. Add the finely chopped onion and fry over low heat until it's softened. Meanwhile, finely dice the peppers and add them to the onion. Continue to fry, stirring occasionally, for about 5 minutes.
- Finely dice the tomato. Add it to the pan along with the corn, black beans, cumin, garlic, and smoked paprika. Cook, stirring occasionally, for a few more minutes. Then, remove from heat and set aside to cool.
- Grate the cheese using a fine grater.
- Lay out a tortilla and spread a small amount of grated cheese on one half. Add a third of the vegetable filling, then sprinkle more Cheddar cheese on top. Fold the other half of the tortilla over the filling and press down gently. Repeat this process for the remaining tortillas.
- Lightly grease a frying pan. Toast the tortillas (on each side) over low heat, until they're golden brown and the cheese has melted. Be careful, as they can burn easily!
- For the sauce, combine all the ingredients in a small bowl. If desired, you can also mix in some chopped chives.
- Serve your quesadillas with spicy mayo-chipotle sauce. Enjoy your meal!
Notes
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