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25-Minute Veggie and Cheese Quesadilla

A quick, flavorful, and nutritious quesadilla recipe packed with spiced vegetables and melty cheese, perfect for satisfying meals or meal prep.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish, Snack
Cuisine Mexican-Inspired
Servings 5 quesadillas

Equipment

  • 1 Heavy-bottomed skillet
  • 1 Spatula
  • Measuring spoons (set)
  • 1 Cutting Board
  • 1 Cheese grater

Ingredients
  

  • 4 medium to large flour or corn tortillas
  • 1 tablespoon neutral cooking oil or butter
  • 5 ounces about 2 cups sliced mushrooms
  • 1 small onion thinly sliced
  • 1 bell pepper or poblano pepper deseeded and sliced
  • 3 cups torn kale or fresh spinach leaves
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried Mexican oregano or regular oregano
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon fine sea salt
  • 5 ounces approximately 1 1/4 cups shredded melting cheese such as Monterey Jack
  • Cooking spray or additional oil for the pan

Instructions
 

  • Sauté Mushrooms for a Deep Flavor: Warm the oil or butter in a large skillet over medium-high heat.
    Add the sliced mushrooms, spreading them out in an even layer.
    Let them cook undisturbed for 3 to 5 minutes until they develop a rich, golden-brown crust on one side.
  • Build the Vegetable Base: Stir the mushrooms to redistribute, then toss in the sliced onions and peppers.
    Sprinkle in the onion powder, garlic powder, cumin, oregano, smoked paprika, black pepper, and salt.
    Cook, stirring frequently, until the onions soften and their natural sweetness is released, about 5 minutes.
  • Wilt the Greens: Add the kale or spinach to the skillet, stirring until the greens turn bright and wilted, approximately 2 to 3 minutes.
    Remove the mixture from heat. You can use this immediately or store it in an airtight container for up to five days in the fridge.
  • Prepare the Quesadillas: Heat a heavy-bottomed skillet over medium heat and lightly grease it with oil or cooking spray.
    Place one tortilla in the pan.
    Evenly sprinkle a quarter of the cheese over the entire tortilla surface.
    On one half of the tortilla, add a generous scoop of the cooked vegetable mixture. Fold the tortilla over to cover the filling.
  • Cook Until Golden and Gooey: Press down gently on the folded quesadilla with a spatula and cook for about 2 minutes until the bottom is crispy and golden brown.
    Flip carefully and cook for another 1 to 2 minutes until the other side is toasted and the cheese inside has melted fully.
  • Serve and Repeat: Transfer the cooked quesadilla to a cutting board and slice in half. Repeat the process with the remaining tortillas and filling.
    To keep finished quesadillas warm, place them in a low oven (about 200°F) while you cook the rest

Notes

  • For an even more intense mushroom flavor, try using a mix of cremini and shiitake mushrooms.
  • If you prefer a vegan version, omit the cheese and add your favorite plant-based queso or a sprinkle of nutritional yeast.
  • Feel free to customize the vegetables—zucchini, corn, or diced tomatoes all make excellent additions.
  • Use Mexican oregano if available for an authentic flavor boost; if not, regular oregano works well too.
  • Store leftover cooked vegetables separately and assemble quesadillas fresh to maintain crispness.