Best Not Exactly Chilis Restaurants Vegetarian Quesadillas Recipes

NOT EXACTLY CHILI'S RESTAURANT'S VEGETARIAN QUESADILLAS

Steps:

• Preheat oven to BROIL.
• In saute pan heat some olive oil and cook the mushrooms, baby spinach, and onions just until softened. Set aside to cool slightly.
• In large bowl, combine the garlic, cheese, oregano, marinated artichoke hearts (leave undrained and chop the artichoke hearts to bite size), red pepper flakes and cooled mushroom mixture. Toss well but carefully. Season with salt and pepper to taste.
• Arrange the flour tortillas on a large parchment-lined baking sheet. Divide the mixture evenly among the tortillas. Lightly drizzle with olive oil.
• BROIL for about 2 minutes; only until the cheese has melted.
• Garnish with cilantro leaves. Serve immediately.

VEGGIE QUESADILLAS

Steps:

• Combine all ingredients except for the cheese (and tortillas of course) in a large bowl.
• Place mixture in a large skillet and fry until hot.
• In the meantime, heat a medium-sized skillet over medium heat. Place a tortilla in the pan.
• Add a few large scoops of the corn/bean mixture and a little cheese on half of the tortilla.
• Fold tortilla over, then flip sides. When cheese is melted, cut in half and serve!

GARDEN FRESH VEGETARIAN QUESADILLAS

Steps:

• In a large skillet, cook veggies in olive oil until just soft, about 7 minutes over medium heat. Remove from pan.
• Coat same pan with cooking spray and put in one tortilla. Spread with a sprinkle of cheese and a layer of veggies, then another sprinkle of cheese. Top with another tortilla. Cook until golden brown on each side and cheese is melted. About 2-3 minutes each side.
• Remove and continue with remaining tortillas.

VEGETARIAN BREAKFAST QUESADILLAS

Steps:

• Mist a light coat of olive oil on a frying pan and saute green onions until slightly softened.
• Beat eggs with lime juice and add to the pan. Season with salt, pepper and cumin. Scramble as usual, adding chopped cilantro when eggs are soft-set.
• Set scambled eggs aside on a warmed plate, wipe pan with a paper towel, and remist it with the olive oil atomizer.
• Spread 2 of the tortillas with mashed avocado. Season with more salt, pepper or cumin, if desired.
• Add 1 tortilla, avocado side up to the pan, top with one half of the scambled eggs, a 1/2 cup of the shredded cheddar and finally, one plain tortilla.
• Allow quesadilla to heat through, until the bottom tortilla has begun to crisp (but not burn!). Mist olive oil on the top tortilla and flip quesadilla over in the pan, allowing the top to crisp, as well.
• When finished, remove to a warm plate and follow directions 5 and 6 with second quesadilla.
• When both are finished, slice and serve with fruit salsa.

VEGETARIAN BREAKFAST QUESADILLA

Steps:

• Slice the onions, tomatoes, broccoli and veggie ham into small pieces. Mix in the vegetable oil.
• Heat a frying pan to medium-high. Add the vegetable mixture.
• Meanwhile, whisk the egg, salt, and pepper in a bowl. Add to pan with the veggie mix when the broccoli is a little golden. Mix up to get a scrambled egg texture!
• Once the eggs look done, put this mixture in a bowl.
• Clean your frying pan (or get a new one) and rub 1 teaspoon of margarine around in it. Once it melts, put one tortilla in it, and spread some of the shredded cheese on top of it.
• Once the cheese starts to get a bit melty, spread the egg/veggie mixture you've set aside on top of it. Add the rest of the cheese on top of this, and then put the other tortilla on top!
• Spread the rest of the margarine on the top of the new tortilla, and check the bottom one to see if it's golden-brown. If it is, flip the quesadilla over with a spatula and heat the other side until that's golden-brown!
• Put on a plate, cut into slices, and serve!

HEALTHY STUFFED VEGETARIAN QUESADILLAS

Steps:

• Place oven on the broil setting.
• Heat a large skillet over medium heat. Mix flour and water well, and cook like a pancake in the skillet until cooked through--about 2-3 minutes each side.
• Place tortillas on a baking sheet. On one side of the tortillas, spread salsa. Top with green bell pepper, onion, and cheese. Fold the tortillas in half, and place in the oven. Broil for 2-3 minutes, until the edges are browned. Flip them over, and broil another 2-3 minutes on the other side.
• Remove from oven, and spread fat free sour cream on top. Serve warm.