Vegetable Quesadilla Recipe

Prepare vegetables

Wash and thoroughly dry the broccoli, zucchini, and yellow squash. Chop the broccoli into very small florets (about 1 cup packed). Dice or cut the zucchini and squash into small, uniform pieces or thin half-moons so they cook quickly (about 1 cup each). Finely chop the yellow onion and dice the roasted green chiles. Chop the cilantro and set aside.

Cook vegetables

Heat a large nonstick or cast-iron skillet over medium heat. Add 1.5 tablespoons olive oil. When hot, add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the broccoli, zucchini, and squash. Sauté, stirring frequently, until vegetables are tender-crisp and most moisture has evaporated, about 5–6 minutes. Add the diced roasted green chiles, ground cumin, smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook 1 more minute to bloom the spices. Taste and adjust seasoning as needed. Remove from heat and stir in the chopped cilantro. Transfer the vegetable mixture to a bowl and let cool slightly (2–3 minutes).

Mix cheeses

In a medium bowl combine 1.5 cups shredded cheddar and 1 cup shredded Monterey Jack. Toss together so the cheeses are evenly blended.

Heat a clean skillet over medium-low to medium heat (pan should be hot enough to melt cheese without burning tortilla). If using butter for extra crispness, melt a small amount (1/2 teaspoon) in the skillet and wipe to coat. Keep remaining butter for additional quesadillas as needed.

Assemble the first quesadilla: place one flour tortilla on a flat surface. Sprinkle about 1/2 cup of the mixed cheeses evenly over half of the tortilla, leaving a 1/4-inch border. Spoon about 1/3 to 1/2 cup of the cooked vegetable mixture over the cheese, spreading evenly but not overfilling. Top the vegetables with another 1/4 cup cheese (this helps bind the top tortilla). Fold the empty half of the tortilla over to create a half-moon.

Cook the quesadilla: Transfer the assembled quesadilla to the preheated skillet. Cook 2–3 minutes without moving, until the bottom is golden brown and the cheese begins to melt. Carefully flip with a thin spatula and cook the other side 2–3 minutes until golden brown and the cheese is fully melted. Press gently with the spatula to help the layers adhere. If the tortilla browns too quickly before the cheese melts, reduce heat slightly and cover the skillet for 30–45 seconds to trap heat and melt the cheese.

Repeat assembly and cooking with remaining tortillas, cheese, and vegetable mixture. Use the optional 1 tablespoon butter in small increments in the skillet between quesadillas for extra golden, crisp crusts.

Transfer cooked quesadillas to a cutting board and let rest 1 minute, then cut each into 3 wedges using a sharp knife or pizza cutter. Keep warm in a low oven (about 200°F / 95°C) on a rack if making multiple batches.

Warm the red chile sauce or green chile sauce in a small saucepan over low heat until heated through, stirring occasionally (about 3–4 minutes). If serving both, keep them in separate small sauce bowls.

Plate two quesadilla wedges (or more, depending on portion) per serving. Serve with a side ramekin of warmed red or green chile sauce, a dollop of sour cream (if using), and lime wedges. Recommend topping with extra chopped cilantro, a sprinkle of additional shredded cheese, or a drizzle of sauce to taste.