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A classic comfort food with a twist, this cheese quesadilla recipe is all about melting, gooey goodness enveloped in a perfectly crisped tortilla. Ideal for a quick lunch, a satisfying snack, or even a casual dinner, these quesadillas are a cheesy delight that can be customized with a variety of fillings to suit any palate.
![Vegetarian Quesadilla Recipe | Dishes Delish (1) Vegetarian Quesadilla Recipe | Dishes Delish (1)](https://i0.wp.com/dishesdelish.com/wp-content/uploads/2024/01/cheese-quesadilla-big-5.jpg.webp)
I love all types of quesadillas. Whether they have beef, chicken, fish, or vegetables like this one, I say, “Yes, please.”
There is nothing like melty cheese enveloped by two crunchy flour tortillas. But add sautéed vegetables like asparagus and shallots, and you have a winning combination.
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The cheesy quesadillas
For this recipe, I purchased a block of jalapeño Jack cheese and a block of Colby-Jack cheese. I use this particular combination of cheeses because the jalapeño Jack has a nice bite to it, and even though it isn’t too spicy, Christopher is a wimp, er, I mean, he can’t take much heat, so I offset it with the Colby-Jack.
Helpful tips
- This quesadilla recipe is very versatile because, although I use shallots and asparagus, you can use whatever vegetable you want. Some examples are green onions, red bell peppers, spinach, and mushrooms.
- The same goes for cheese: Use what you like, whether it is Monterey Jack cheese, queso cheese, cheddar cheese, Mexican cheese blend, Oaxaca cheese, pepper Jack cheese, or mozzarella cheese.
- Need ideas on what to serve with this quesadilla? Here are some suggestions: sour cream, guacamole, salsa, black beans, or refried beans.
- You can cut the quesadilla in triangles with either a sharp knife or how I love to do it, with a pizza cutter.
- I’ve made this recipe with both flour tortillas, which I love, or corn tortillas. But know that the flavor profile will change somewhat.
- You can store any leftover quesadilla in an airtight container in the refrigerator for up to a week.
- You can also reheat the leftovers in a toaster oven on a baking sheet in a regular oven. I use a toaster oven.
![Vegetarian Quesadilla Recipe | Dishes Delish (2) Vegetarian Quesadilla Recipe | Dishes Delish (2)](https://i0.wp.com/dishesdelish.com/wp-content/uploads/2023/10/vegetarian-quesadilla-recipe-MSN.jpg.webp)
How to make the vegetarian quesadilla recipe
Pre-step
Get a large sauté pan or frying pan and wok or skillet.
Step one
Gather the ingredients – Colby-Jack and Jalapeño Jack cheese, asparagus, and shallots.
![Vegetarian Quesadilla Recipe | Dishes Delish (3) Vegetarian Quesadilla Recipe | Dishes Delish (3)](https://i0.wp.com/dishesdelish.com/wp-content/uploads/2024/01/cheese-quesadilla-big-1.jpg.webp)
Step two
Slice the shallots into rings, and chop the asparagus into one-inch pieces. Also, heat your skillet or wok on medium heat.
Step three
Add a tablespoon of olive oil to the pan, and once it has heated (shimmers), add the shallots and sauté for 6 minutes.
Step four
Add crushed garlic or garlic paste and sauté for 2 minutes.
Step five
Add the asparagus and sauté for an additional 6 minutes. Remove from pan when done and set aside.
Step six
Grate a half cup each of the cheeses and take out the tortillas. I like to use fresh grated cheese instead of pre-shredded cheese.
![Vegetarian Quesadilla Recipe | Dishes Delish (4) Vegetarian Quesadilla Recipe | Dishes Delish (4)](https://i0.wp.com/dishesdelish.com/wp-content/uploads/2024/01/cheese-quesadilla-big-2.jpg.webp)
Step seven
Heat two sauté cast iron pans and lightly spray them with cooking spray. You can also add a drop of olive oil to each pan.
(If you don’t want to wash an extra pan, make the quesadilla in shifts.)
Step eight
Add a tortilla to each pan and split the cheese between the two pans.
Step nine
Once the cheese has melted, add the sautéed shallot and asparagus mixture to one of the tortillas. I grab the other tortilla with my asbestos fingers and line it up over the veggie-stuffed tortilla, cheese side down. The tortilla should be golden brown.
The trick to this dish is the melted cheese on both tortillas. Makes for delicious cheesy vegetarian quesadilla.
Step ten
Once the tortillas are lined up, take the quesadilla out of the pan, cut it in quarters with a pizza cutter, and pile it on a plate.
Look at all that cheesy goodness!
![Vegetarian Quesadilla Recipe | Dishes Delish (5) Vegetarian Quesadilla Recipe | Dishes Delish (5)](https://i0.wp.com/dishesdelish.com/wp-content/uploads/2024/01/cheese-quesadilla-big-4.jpg.webp)
Let’s take a bite.
![Vegetarian Quesadilla Recipe | Dishes Delish (6) Vegetarian Quesadilla Recipe | Dishes Delish (6)](https://i0.wp.com/dishesdelish.com/wp-content/uploads/2024/01/cheese-quesadilla-big-7.jpg.webp)
I hope you enjoyed this cheese quesadilla recipe! It is so good.
Other popular quesadillas
- Mushroom and spinach
- Spinach and crab
- Breakfast
And as always, may all your dishes be delish!
If you’ve tried thisor any other recipe on the blog, I’d love to hear what you thought in the comments below. I love hearing from you! You can alsoFOLLOW MEonFACEBOOK,TWITTER,INSTAGRAMandPINTERESTto see more of my delicious food and delightful co*cktails!
Vegetarian Quesadilla Recipe
This delicious quesadilla is both cheesy and chockful of vegetables! It's the perfect lunch meal.
5 from 10 votes
Print Pin Rate
Course: Appetizer
Cuisine: Mexican
Keyword: cheese quesadillas, cheesy vegetarian quesadillas
Prep Time: 5 minutes minutes
Cook Time: 16 minutes minutes
Total Time: 21 minutes minutes
Servings: 4 pieces
Calories: 237kcal
Author: Elaine Benoit
Ingredients
Veggies
- 2 tablespoons olive oil
- 3 shallots (sliced in rings)
- 2 cloves garlic (crushed)
- 1 bunch asparagus (woody ends discarded and chopped in 1 inch pieces)
- 2 burrito size flour tortillas
- 1/2 teaspoon salt
- 1/2 cup Jalapeño Jack cheese (shredded)
- 1/2 cup Colby-Jack cheese (shredded)
Instructions
Heat sauté pan or wok on medium and once that heats up add oil.
2 tablespoons olive oil
Once the oil starts to shimmer, add shallots, and salt and sauté for 6 minutes.
3 shallots, 1/2 teaspoon salt
Add garlic and sauté for 2 minutes.
2 cloves garlic
Add asparagus and continue sautéing for 6 minutes. Take the vegetables out of the pan and set aside.
1 bunch asparagus
Heat two sauté pans on medium, spray scant amount of cooking spray.
Add one tortilla to each pan and divide the cheese in half and sprinkle on each tortilla.
2 burrito size flour tortillas, 1/2 cup Jalapeño Jack cheese, 1/2 cup Colby-Jack cheese
Once cheese has melted, (2 minutes roughly) check tortilla bottom and if browned take off heat. Add good amount of veggies to one of the tortillas.
Take the other tortilla and flip it cheese side down over the other veggie/cheese filled tortilla.
Cut in quarters
Eat, smile, and enjoy.
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!
Notes
Helpful tips
- This quesadilla recipe is very versatile because, although I use shallots and asparagus, you can use whatever vegetable you want. Some examples are green onions, red bell peppers, spinach, and mushrooms.
- The same goes for cheese: Use what you like, whether it is Monterey Jack cheese, queso cheese, cheddar cheese, Mexican cheese blend, Oaxaca cheese, pepper Jack cheese, or mozzarella cheese.
- Need ideas on what to serve with this quesadilla? Here are some suggestions: sour cream, guacamole, salsa, black beans, or refried beans.
- You can cut the quesadilla in triangles with either a sharp knife or how I love to do it, with a pizza cutter.
- I’ve made this recipe with both flour tortillas, which I love, or corn tortillas. But know that the flavor profile will change somewhat.
- You can store any leftover quesadilla in an airtight container in the refrigerator for up to a week.
- You can also reheat the leftovers in a toaster oven on a baking sheet in a regular oven. I use a toaster oven.
Nutrition
Serving: 2pieces | Calories: 237kcal | Carbohydrates: 11g | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 571mg | Potassium: 113mg | Fiber: 1g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 2.2mg | Calcium: 229mg | Iron: 1mg
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Elaine Benoit
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted co*cktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.