I’m not much of a meat eater, but my husband and my son are. We compromise in that I will make one meatless meal for lunch, then a hearty, had-a-pulse meal for dinner. Remember that I’m all about easy Mexican meals. Fiddling around the kitchen when I have a blog, child to rear, house to clean, and dishes to wash, it just ain’t my thang. Veggie Quesadillas are a good answer to my meatless meal problems.
Other than Vegetarian Nachos, my family loves these Veggie Quesadillas. They come together fast too! The texture to portobello mushrooms is almost like meat. That’s why they are perfect for vegetarian meals.
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The mushrooms are diced into small pieces and then sautéed in a large skillet with other veggies. This is a good time to season everything with salt and pepper. Add 1/2 cup of your favorite salsa and cook for 5 minutes.
You can’t make Veggie Quesadillas without cheese. I’m using Monterey Jack. If you want to be more traditional, you can use Queso Oaxaca. Monterey Jack, though, is much easier to find in the US.
Here’s a tip: Place the flour tortilla on a cold griddle. Add shredded cheese to the flour tortilla. Then add the filling. NOW, turn on the heat. Lastly, top with another flour tortilla. That way, you are giving the cheese the opportunity to melt a little. It will act like glue for your filling and will prevent the filling from falling out.
Last but not least, cut them into wedges and serve with your favorite salsa. You can have this meal on your table in minutes, and your meat loving family won’t ask “Where’s the beef?” Veggie Quesadillas are light and delicious. They come together easily and make a great meatless meals. Hope you enjoy!
- 8 flour tortillas
- 2 tablespoons oil
- 2 portobello mushrooms diced
- ¼ onion diced
- 1 to mato diced
- 1 zucchini diced
- ½ red pepper diced
- ½ green pepper diced
- 1 garlic finely diced
- ½ cup of your favorite red salsa
- 1 cup Monterey Jack cheese
- Heat oil in skillet.
- Add mushrooms, onions, tomato, zucchini, red pepper, green pepper, garlic.
- Sauté everything until onions are translucent.
- Add salsa.
- Cover and cook for 5 minutes.
- Remove from heat.
- Add tortilla to the griddle.
- Add cheese, filling, and top with another tortilla.
- Cook for 2-4 minutes, making sure the tortilla does not burn.
- Flip and cook for additional 2-4 minutes, or until cheese is melted.
- Cut into wedges.
- Serve with your favorite salsa.