Best Three Cheese Vegetable Quesadillas Recipes

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THREE CHEESE QUESADILLAS



Three Cheese Quesadillas image

Provided by Aida Mollenkamp

Categories     appetizer

Time 17m

Yield 6 quesadillas

Number Of Ingredients 7

4 medium roasted jalapenos, halved lengthwise, seeded, and thinly sliced crosswise
1 cup shredded jack cheese
1 cup shredded Cheddar
1 cup shredded provolone cheese
2 tablespoons chopped cilantro leaves
6 (6-inch) flour tortillas
Tomatillo Salsa, for serving

Steps:

  • Combine chiles, cheese, and cilantro in a medium bowl and toss to evenly mix.
  • Heat a seasoned cast iron skillet or a large frying pan over medium heat. Add 1 quesadilla and cook until soft, about 15 to 30 seconds.
  • Add 1/2 cup cheese mixture on one half, fold in half, and cook until cheese is melted and tortilla is golden brown, about 1 to 2 minutes. Repeat for remaining quesadillas. Cut each quesadilla into 4 wedges and serve with tomatillo salsa.

THREE CHEESE QUESADILLA



Three Cheese Quesadilla image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 24 pieces

Number Of Ingredients 10

Butter, for sauteeing
10 (10-inch) flour tortillas
1 medium wheel double cream brie cheese
1 cup grated Swiss cheese
1 cup Cheddar
2 large sweet onions, sliced and grilled
2 to 3 roasted red bell peppers, julienne
6 grilled chicken breasts, sliced thinly
1 cup sour cream
3 tablespoons minced chives

Steps:

  • Place a 10-inch saute pan over medium heat. Place butter in the pan, followed by a flour tortilla. Lay some of the cheeses in first, see Cook's Note.
  • Add onions, peppers, chicken, top with a little more cheese, and cover with a second tortilla. Place a lid on the saute pan, and let sit for 3 to 4 minutes or until golden brown before flipping. Flip and cook until golden brown on both sides. Repeat with remaining tortillas and ingredients. Allow the quesadilla to cool before cutting, about 2 minutes. Cut into pie shapes. Place a dollop of sour cream and chives on top. Enjoy.

THREE CHEESE VEGGIE QUESADILLAS



Three Cheese Veggie Quesadillas image

Provided by Food Network

Time 20m

Yield 16 servings

Number Of Ingredients 14

4 tablespoons feta cheese, drained and crumbled
4 tablespoons grated part skim mozzarella cheese
1 tablespoon crumbled bleu cheese
1 teaspoon olive oil
1 jalapeno, minced
1 clove garlic, minced
1/2 tomato, diced
1 scallion, sliced
1/2 zucchini, cubed
1 teaspoon chopped fresh oregano leaves
2 tablespoons coarsely chopped fresh cilantro leaves
4 (10-inch) flour tortillas
1 cup chopped fresh spinach
1 cup washed and chopped Swiss chard

Steps:

  • In a medium sized bowl mix the cheeses together and set aside, covered, in the refrigerator until ready to use.
  • In a hot saute pan over medium heat the olive oil. When the oil is hot, add the jalapeno chili, garlic, tomato, scallion, zucchini, and oregano and saute for 2 minutes. Fold in the cilantro and set aside.
  • Place the tortillas in a hot dry saute pan over medium heat or on a hot grill and spoon 2 tablespoons of the vegetable saute and 2 tablespoons of the cheese mixture on to each tortilla. Fold the tortillas in half and toast each side for 1 to 2 minutes until the cheese starts to melt. Cut each tortilla in thirds and arrange on a serving plate garnished with spinach and Swiss chard.

THREE-CHEESE QUESADILLAS



Three-Cheese Quesadillas image

You'll swear you're at a restaurant when you take a bite of this cheese quesadilla. I like to make it with low-fat ingredients. -Sandy Smith, Saugerties, New York

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1 tablespoon butter
4 flour tortillas (8 inches)
2 ounces cream cheese, softened
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded Monterey Jack cheese
2 tablespoons thinly sliced green onion
1 tablespoon minced fresh cilantro
2 teaspoons chopped ripe olives
1/4 cup salsa
Sour cream, optional

Steps:

  • Spread butter over one side of each tortilla. Spread cream cheese over unbuttered side on half the tortillas. Sprinkle with cheeses, onion, cilantro and olives. Top with remaining tortillas, buttered side up., Cook on a griddle over medium heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired.

Nutrition Facts : Calories 560 calories, Fat 30g fat (16g saturated fat), Cholesterol 74mg cholesterol, Sodium 928mg sodium, Carbohydrate 55g carbohydrate (1g sugars, Fiber 0 fiber), Protein 18g protein.

CHEESE-CRUSTED FAJITA VEGGIE QUESADILLAS



Cheese-Crusted Fajita Veggie Quesadillas image

Provided by Molly Yeh

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 orange bell pepper, stemmed, seeded and sliced
1 red bell pepper, stemmed, seeded and sliced
1 yellow bell pepper, stemmed, seeded and sliced
1 medium white onion, sliced
1 zucchini, outer green parts only, cut into 3-by-1/4-inch sticks
3/4 teaspoon smoked paprika
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
1 large clove garlic, grated
1 tablespoon chopped fresh oregano leaves
Nonstick cooking spray, for the pan
Eight to ten 5- to 6-inch white corn tortillas
One 8-ounce bag shredded Monterey Jack and Cheddar mix
Lime wedges, for serving
Sour cream and salsa verde or roja, for dipping (optional)

Steps:

  • Heat the oil in a 12-inch cast-iron pan over medium-high heat. Add the peppers, onion and zucchini. Season with the smoked paprika, salt and pepper. Toss to coat with the oil. Cook, stirring occasionally, until the vegetables are softened and browning, 10 to 12 minutes. Add the garlic and oregano and stir to combine. Cook until fragrant, 1 to 2 minutes. Turn off the heat.
  • Heat a large nonstick pan over medium-high heat. Grease the pan with the cooking spray. Carefully place a tortilla in the hot pan. Add 3 tablespoons cheese to half of the tortilla, spreading the cheese to the edges and allowing some to spill over to create a cheesy crust. Top with a hearty spoonful of the cooked pepper mixture, then top with another 3 tablespoons cheese. Fold the bare half of the tortilla over the cheese and pepper filling. Press down to flatten with a spatula. Cook until the cheese is melted and crusty and the tortilla is browned, 3 to 4 minutes. Flip and cook for another 2 to 3 minutes. Remove to a serving platter. Season with salt and a squeeze of lime. Repeat with the remaining tortillas, peppers and cheese, wiping down the pan as needed. Serve with sour cream and salsa for dipping, if desired.

VEGETABLE QUESADILLAS



Vegetable Quesadillas image

Delicious quesadillas with cheese and steamed vegetables like broccoli, carrot, bell pepper and mushrooms.

Provided by Ginger

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 2

Number Of Ingredients 9

1 zucchini, cubed
1 head fresh broccoli, chopped
1 red bell pepper, chopped
1 carrot, chopped
1 yellow onion, chopped
4 small button mushrooms, chopped
4 (10 inch) flour tortillas
½ cup shredded sharp Cheddar cheese
½ cup shredded Monterey Jack cheese

Steps:

  • Preheat oven to broil. Line a baking sheet with aluminum foil.
  • Place zucchini, broccoli, bell pepper, carrot, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
  • Place two tortillas, side by side, on the prepared baking sheet. On each tortilla layer cheddar cheese, vegetables, then Monterey jack cheese. Top each with another tortilla.
  • Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.

Nutrition Facts : Calories 787.2 calories, Carbohydrate 99.7 g, Cholesterol 54.8 mg, Fat 30.1 g, Fiber 12.7 g, Protein 33.1 g, SaturatedFat 14.2 g, Sodium 1308.8 mg, Sugar 14.3 g

GRILL BASKET VEGETABLE QUESADILLAS



Grill Basket Vegetable Quesadillas image

Using a grill basket to make quesadillas not only gives the meal a subtle smoky flavor, it also makes for incredibly easy flipping - no more worrying about the ingredients spilling out or the tortilla wrinkling. Instead, the quesadilla is locked in place in a fold-over grill basket. These quesadillas are packed with two kinds of cheese, red bell pepper and corn kernels, for melty, crunchy contrast in every bite.

Provided by Food Network Kitchen

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 10

1/4 cup shredded Cheddar (about 1 ounce)
1/4 cup shredded pepper jack cheese (about 1 ounce)
1/4 cup frozen corn kernels
1/8 teaspoon ground cumin
1 clove garlic, grated
1/2 small red bell pepper, finely diced
Kosher salt and freshly ground black pepper
Two 10-inch round flour tortillas
Guacamole, for serving
Sour cream, for serving

Steps:

  • Prepare a grill for medium heat. Toss the Cheddar, pepper jack, corn, cumin, garlic, bell pepper, 1/4 teaspoon salt and a few grinds of black pepper together in a medium bowl.
  • Place 1 of the tortillas inside a 12-inch flat round fold-over quesadilla grill basket. Sprinkle the cheese mixture on top, leaving a 1/4-inch border around the edge. Top with the remaining tortilla, then close and clasp the grill basket according to the manufacturer's directions.
  • Place the grill basket onto the grill, cover the grill and cook until the cheese just begins to melt and the tortilla is turning golden brown on the bottom side, 2 to 3 minutes, Flip the basket and continue cooking until the cheese is completely melted and the tortilla is golden brown, 2 to 3 minutes more.
  • Transfer the quesadilla to a cutting board and cut into 8 pieces. Serve with the guacamole and sour cream.

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