Cheesy Veggie Quesadillas: Crispy, Gooey, and Irresistible
Cheesy veggie quesadillas are a quick, versatile meal that delivers crispy, golden perfection on the outside and gooey, cheesy goodness on the inside.
Packed with fresh veggies and melty cheese, they’re a perfect option for a snack, lunch, or light dinner that’s both satisfying and nutritious.
Start by prepping your veggies. Bell peppers, onions, mushrooms, and zucchini are classic choices, but you can get creative with spinach, corn, or even roasted sweet potatoes.
Sauté the veggies in a skillet with a drizzle of olive oil, adding a pinch of salt, pepper, and spices like smoked paprika, cumin, or chili powder for a flavor boost. Cook until they’re tender and slightly caramelized.
Next, assemble the quesadillas. Lay a tortilla flat and sprinkle half of it with shredded cheese—cheddar, Monterey Jack, or a Mexican blend work beautifully.
Add a generous layer of the sautéed veggies, then top with another handful of cheese to ensure maximum gooeyness. Fold the tortilla in half, pressing gently to seal.
For that signature crispy exterior, cook the quesadilla in a lightly oiled skillet over medium heat. Cook for 2-3 minutes per side, pressing down gently with a spatula to ensure even browning.
Alternatively, use an air fryer for a quicker, hands-off approach—cook at 375°F (190°C) for about 5-7 minutes, flipping halfway through.