Veggie Quesadilla Recipe
Large grilled flour tortilla, stuffed with fresh spinach, mushrooms, tomato, onion, jalapeños, chipotle aioli & Monterey Jack. Served with sour cream, guacamole & house-made ranchero sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Quesadilla Filling
Serving Sauce
Method
Preparation of Ingredients
- 1
Prepare the Vegetables
Wash and chop the fresh spinach, mushrooms, tomato, onion, and jalapeños. Ensure that the jalapeños are deseeded and finely chopped if you prefer less heat.
- 2
Grate the Cheese
Grate the Monterey Jack cheese and set it aside.
Cooking the Quesadilla
- 3
Sauté the Vegetables
In a non-stick skillet over medium heat, add a little oil if necessary. Sauté the chopped onion and jalapeños for about 2-3 minutes until soft. Add in the mushrooms and cook for another 3-4 minutes until they are tender. Finally, add the fresh spinach and cook until wilted, about 1-2 minutes.
- 4
Assemble the Quesadilla
Once the vegetables are cooked, take the large flour tortilla and spread the chipotle aioli evenly over one half. Layer the vegetable mixture on top, followed by the grated Monterey Jack cheese. Fold the tortilla in half over the filling.
- 5
Serving
- 6
Plate the Quesadilla
Remove the quesadilla from the skillet and let it rest for a minute before cutting it into wedges.
- 7
Serve with Dipping Sauces
Serve the quesadilla hot with sour cream, guacamole, and house-made ranchero sauce on the side.
