Name: K-Macho's Mexican Grill and Cantinas Veggie Quesadilla Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 12 inch Flour Tortilla; 1 cup Monterrey Jack Cheese; 1 cup Mushrooms; 1 medium Bell Pepper; 1 cup Corn (canned or frozen); 1 medium Carrots; 1 medium Squash (zucchini or yellow); 1 small Onion; 1 tbs Cilantro; 1 medium Zucchini; 1 medium Tomato; 1 cup Fresh Spinach; 1 to taste Guacamole; 1 to taste Sour Cream; 1 to taste Pico de Gallo; 1 cup Black Beans

Titos, Tamarind Syrup, Pineapple Juice, Lime Juice

No Shade

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

A 12" flour tortilla stuffed with monterrey jack cheese sautéed mushrooms, bell peppers, corn, carrots, squash, onions, cilantro, zucchini, tomatoes, and fresh spinach. Served with guacamole, sour cream, pico de gallo, and black beans.

Dice the mushrooms, bell pepper, carrot, squash, onion, zucchini, and tomato into small pieces. Make sure they are uniformly sized for even cooking.

Chop the Vegetables

Rinse the fresh spinach leaves under cold water and pat them dry. Chop the cilantro finely.

Prepare the Spinach and Cilantro

In a skillet over medium heat, add a splash of oil. Once hot, add the diced onion and sauté for 2 minutes until translucent. Add the mushrooms, bell pepper, carrot, squash, and zucchini. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.

Sauté the Vegetables

Stir in the corn and fresh spinach, cooking for an additional 2-3 minutes until the spinach wilts. Add the chopped cilantro and stir to combine. Season with salt and pepper to taste.

Add Spinach and Corn

In a separate large skillet or griddle, place the tortilla over medium heat. Sprinkle half of the Monterrey Jack cheese on one half of the tortilla. Spoon the sautéed veggie mixture over the cheese and top with the remaining cheese. Fold the tortilla in half.

Assemble the Quesadilla

Cook for about 3-4 minutes on one side until the bottom is golden brown and crispy. Carefully flip the quesadilla using a spatula and cook for another 3-4 minutes until the other side is golden brown and the cheese is melted.

Cook the Quesadilla

Remove the quesadilla from the skillet and let it cool for a minute before slicing it into wedges.

Plate the Quesadilla

Serve the quesadilla hot with guacamole, sour cream, pico de gallo, and black beans on the side.

Serve with Sides

Flour Tortilla

Monterrey Jack Cheese

Mushrooms

Bell Pepper

Corn (canned or frozen)

Carrots

Squash (zucchini or yellow)

Onion

Cilantro

Zucchini

Tomato

Fresh Spinach

Guacamole

Sour Cream

Pico de Gallo

Black Beans

Veggie Quesadilla

Cloir Quervo

Four fajita beef nachos, two chicken flautas, two stuffed jalapenos and two mini quesadillas served with our spinach dip and ranch

Appetizer Sampler

Churros Con Cajeta

Sopapillas

Quick and easy for any fiesta! 15% catering charge includes the drop off, plastic ware, napkins and Styrofoam plates. Pick Up - No additional charge, just the cost of the food. We will provide plates, napkins and plastic ware on request.

Drop Off

A ground beef burrito topped with our traditional chile gravy sauce, a crispy ground beef taco filled with lettuce, tomatoes, and cheese, and a chicken flauta topped with guacamole, pico de gallo, and cheese. Served with refried beans and Spanish rice.

Monterrey

Make Veggie Quesadilla Recipe in just 30m. A 12" flour tortilla stuffed with monterrey jack cheese sautéed mushrooms, bell peppers, corn, carrots, squash, onions, cilantro, zucchini, tomatoes, and fresh spinach. Served with guacamole, sour cream, pico de gallo, and black beans.

Veggie Quesadilla Recipe

Ingredients

Tortilla

Filling

Sides

Method

Preparation of Ingredients