Quesadillas: The Best Way to Eat More Veggies
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Fact: everyone loves quesadillas, and everyone should eat more fruits and vegetables.
If you're looking to boost your fruit and vegetable intake, quesadillas are the (easy and delicious) answer. This is similar to my post on delicious veggie taco recipes.
Their versatility means that they are the perfect vehicle to get more veggies into your system.
By adding an assortment of vegetables, cheese, and flavor enhancers, you can elevate them into an easy to throw together nutritious meal that caters to all taste preferences.
We all know we should be eating more vegetables across the rainbow. From vibrant bell peppers to leafy greens, each vegetable brings its unique set of nutrients to the table, contributing to your healthiest (and most common sense) diet.
But here’s the great part: not only will adding veggies to quesadillas boost their nutritional content, but they’ll also be delicious.
This is especially so if you get a little creative in the way you put them together!
Plus colorful veggies make them prettier.
They say we eat with our eyes first, and the vibrant hues of red, green, yellow, and orange not only make your quesadillas visually appealing but also signify a diverse range of nutrients. The more colorful your plate, the more likely you are to consume a wide spectrum of vitamins and minerals.
In this blog post, I’ll go through why quesadillas make the perfect vehicle for eating more vegetables (and fruits), review some tips for making the perfect quesadilla, and share 38 amazing (and some very unique) recipes to inspire your next lazy meal.
After some cooking tips for the perfect quesadilla you’ll find 38 recipes loaded with produce, ranging from basic to incredibly creative (curry cauliflower quesadillas…yes!)
First things first: let’s start with some secrets to making the perfect quesadilla.
Layering Technique. Carefully layer the ingredients to ensure even distribution of flavors. Place the cheese close to the edges to allow for a crispy, golden-brown crust.
Proper Filling Distribution: If using additional fillings like vegetables or proteins, distribute them evenly. This ensures that each bite contains a balance of flavors and textures.
Pre-cooking Ingredients: Pre-cook certain ingredients, especially those with high water content (e.g., mushrooms, tomatoes), to prevent the quesadilla from becoming soggy.
Sautéing Vegetables: Sauté vegetables separately before adding them to the quesadilla. This helps enhance their flavor and ensures they are cooked to perfection.
Flavorful Seasonings: Season each layer of the quesadilla. Consider adding a pinch of salt, pepper, or spices that complement the overall flavor profile.
Temperature Control: Maintain the right temperature when cooking the quesadilla. Too high of heat can burn the tortilla without melting the cheese, while too low of heat may result in a soggy texture.
Picking the Right Tortilla: In order to maximize the healthiness of these, it’s important to choose a good tortilla. I love these keto tortillas and high fiber ones (they actually taste like regular flour tortillas, so you won’t miss out on any good flavor).
Cooking Method:
Stovetop: Heat a skillet or frying pan over medium heat. Add a small amount of olive oil or nonstick spray to the pan, ensuring it's well-coated. Place the filled tortilla in the pan and cook for 2-3 minutes on each side, or until the tortilla becomes golden brown and the cheese is melted.
Oven: Preheat your oven to 375°F. Place the filled tortilla on a baking sheet. Bake for about 8-10 minutes or until the cheese is melted and the edges are crispy.
Air fryer: Preheat to around 375°F. Cook for approximately 5-8 minutes, or until the tortilla becomes golden brown and crispy. You might also want to flip halfway through.
Now let’s get into some delicious and colorful veggie quesadilla recipes.
There are no measurements here – the beauty of quesadillas is that you just throw together whatever you like in whatever quantity you like. The only thing I’ll say is that I urge you to go heavy on the produce in these combinations (that’s the whole point of this post, after all).
Classic Veggie Quesadilla:
Shredded cheddar cheese
Bell peppers (red, green, and yellow), thinly sliced
Red onion, thinly sliced
Zucchini, thinly sliced
Olive oil
Mushroom and Spinach Quesadilla:
Mozzarella cheese, shredded
Mushrooms, sliced
Fresh spinach leaves
Garlic, minced
Olive oil
Southwestern Black Bean Quesadilla:
Pepper jack cheese, shredded
Black beans, cooked and mashed
Corn kernels
Cherry tomatoes, diced
Avocado, sliced
Cilantro, chopped
Sweet Potato and Kale Quesadilla:
Gouda cheese, shredded
Sweet potatoes, thinly sliced and roasted
Kale, chopped
Red onion, thinly sliced
Cumin powder
Caprese Quesadilla:
Fresh mozzarella cheese, sliced
Tomatoes, thinly sliced (or cherry tomatoes, baked and burst in the oven)
Basil leaves
Balsamic glaze
Olive oil
Greek-inspired Mediterranean Quesadilla:
Feta cheese, crumbled
Kalamata olives, sliced
Cherry tomatoes, halved
Cucumber, thinly sliced
Red onion, thinly sliced
Tzatziki sauce for dipping
Spicy Veggie Quesadilla with Jalapeños:
Pepper jack cheese, shredded
Bell peppers (assorted colors), thinly sliced
Red onion, thinly sliced
Jalapeños, sliced (adjust to taste)
Chili powder
Broccoli and Cheddar Quesadilla:
Cheddar cheese, shredded
Broccoli florets, blanched and chopped
Red bell pepper, diced
Green onions, chopped
Garlic powder
Pesto and Sun-Dried Tomato Quesadilla:
Mozzarella cheese, shredded
Sun-dried tomatoes, sliced
Basil pesto
Pine nuts
Olive oil
Roasted Veggie Quesadilla with Hummus:
Goat cheese, crumbled
Eggplant, zucchini, and red bell peppers, roasted and sliced
Hummus
Fresh parsley, chopped
Caramelized Onion and Butternut Squash Quesadilla:
Gruyere cheese, shredded
Butternut squash, thinly sliced and roasted
Caramelized onions
Sage leaves
Tex-Mex Veggie Quesadilla:
Mexican blend cheese, shredded
Black beans, cooked and mashed
Corn kernels
Red onion, diced
Jalapeños, sliced
Cilantro, chopped
Artichoke and Spinach Quesadilla:
Fontina cheese, shredded
Artichoke hearts, chopped
Fresh spinach leaves
Garlic, minced
Zesty Pico de Gallo Quesadilla:
Queso fresco, crumbled
Pico de gallo (tomatoes, onions, cilantro, lime juice)
Avocado, sliced
Jalapeños, sliced (optional)
Lime wedges for serving
Asian-inspired Vegetable Quesadilla:
Monterey Jack cheese, shredded
Shredded cabbage
Carrots, julienned
Snap peas, sliced
Soy sauce (low sodium), liquid aminos, or coconut aminos
Sesame oil
Ratatouille Quesadilla:
Provolone cheese, shredded
Ratatouille (eggplant, zucchini, bell peppers, tomatoes)
Fresh basil, chopped
Balsamic glaze
Cauliflower and Chickpea Quesadilla:
Pepper jack cheese, shredded
Roasted cauliflower florets
Spiced chickpeas
Tahini sauce
Cilantro, chopped
Avocado and Black Bean Quesadilla:
Monterey Jack cheese, shredded
Black beans, cooked and mashed
Avocado, sliced
Salsa
Lime wedges for serving
Brussels Sprouts and Bacon Quesadilla:
Gouda cheese, shredded
Brussels sprouts, thinly sliced and sautéed
Cooked bacon, crumbled (optional)
Balsamic glaze drizzle
Egg and Vegetable Breakfast Quesadilla:
Cheddar cheese, shredded
Scrambled eggs
Bell peppers (assorted colors), diced
Red onion, diced
Salsa
Curry Cauliflower Quesadilla:
Curry-spiced cauliflower florets
Chickpeas, roasted
Greek yogurt, for dipping
Fresh cilantro, chopped
Buffalo Cauliflower Quesadilla:
Buffalo cauliflower bites
Blue cheese crumbles
Celery, thinly sliced
Ranch dressing, for dipping
Pesto Pumpkin Quesadilla:
Mozzarella cheese, shredded
Roasted pumpkin cubes
Pesto sauce
Pine nuts, toasted
Kimchi Kale Quesadilla:
Kimchi, chopped
Kale, sautéed
Gochujang mayo
Sesame seeds
Blue Cheese Buffalo Broccoli Quesadilla:
Blue cheese crumbles
Buffalo broccoli (roasted broccoli tossed in buffalo sauce)
Celery, thinly sliced
Ranch drizzle
Truffle Mushroom Quesadilla:
Gruyère cheese, shredded
Truffle oil
Truffle balsamic glaze
Mixed mushrooms (shiitake, oyster, and cremini), sautéed
Fresh thyme
Wasabi Avocado Quesadilla:
Pepper jack cheese, shredded
Wasabi
Avocado slices
Pickled ginger
Nori flakes
Pumpkin Sage Quesadilla:
Fontina cheese, shredded
Roasted pumpkin cubes
Fresh sage leaves
Balsamic reduction
Bonus: Fruit Combinations
Strawberry Basil Quesadilla:
· Goat cheese, crumbled
· Fresh strawberries, sliced
· Balsamic reduction
· Fresh basil leaves
Blueberry Brie Quesadilla:
· Brie cheese, sliced
· Fresh blueberries
· Honey
· Walnuts, chopped
Coconut Curry Kale Quesadilla:
Coconut curry
Kale, sautéed
Mango chunks
Cashews, chopped
Mango and Blackened Shrimp Quesadilla:
Pepper jack cheese, shredded
Blackened shrimp
Mango, diced
Red onion, thinly sliced
Cilantro, chopped
Cranberry Apple Chutney Quesadilla:
Brie cheese, sliced
Cranberry apple chutney
Pecans, chopped
Fresh rosemary, minced
Gochujang Pineapple Quesadilla:
Gochujang-marinated tofu, sliced
Pineapple, grilled ideally
Red cabbage, shredded
Cilantro-lime crema
Mango Habanero Quesadilla:
Habanero jack cheese, shredded
Fresh mango, diced
Red onion, thinly sliced
Cilantro-lime salsa
Matcha Mango Quesadilla:
Cream cheese, softened
Matcha powder
Fresh mango, sliced
Toasted coconut flakes
Pineapple Jalapeno Quesadilla:
Pepper jack cheese, shredded
Fresh pineapple, diced
Jalapeños, sliced
Cilantro-lime crema
Chocolate Avocado Fiesta Quesadilla:
Dark chocolate chunks
Avocado, sliced
Sea salt
Almonds, crushed
Quesadillas are undoubtedly the perfect canvas for getting veggies into your diet in a delicious (and easy) way.
By incorporating an abundance of colorful vegetables into a cheesy tortilla, you not only enhance their nutritional value but also turn them into a wholesome and satisfying meal. Whether you're a fan of classic combinations or eager to explore new flavor profiles, these 38 quesadilla recipes provide a delicious way to celebrate the diverse world of vegetables.
So, embrace the veggies here, and hopefully you can start retraining your taste buds to eat more produce!
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