Grilled Vegetable Quesadilla Recipe

Prepare vegetables

Wash peppers, zucchini and mushrooms. Remove cores and seeds from bell peppers and slice into 1/2-inch strips. Peel and cut the red onion into 1/2-inch wedges. Slice zucchini into 1/4-inch rounds or half-moons. Slice mushrooms if not pre-sliced.

Season vegetables

Place all prepared vegetables in a large bowl. Drizzle with 2 tablespoons olive oil, then sprinkle with 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Toss until vegetables are evenly coated.

Grill or pan-roast

Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C) or heat a large cast-iron skillet over medium-high heat. If using a skillet, add a small amount of oil to coat. Spread vegetables in a single layer (work in batches if needed). Grill or cook, turning occasionally, until tender and charred in spots: about 6–8 minutes for peppers and onions, 4–6 minutes for zucchini and mushrooms. Remove from heat and let cool slightly.

Chop

Once slightly cooled, chop the larger pieces (pepper strips and onion wedges) into bite-sized pieces about 1/2 inch. Transfer vegetables to a bowl and stir in 2 tablespoons chopped fresh cilantro and the juice of half the lime (reserve the other half for serving). Taste and adjust seasoning with a pinch more salt or pepper if needed.

Heat skillet

Place a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter or a light coating of oil and allow to melt/heat until shimmering.

Assemble quesadilla

Lay one flour tortilla flat. Sprinkle about 3/4 cup shredded cheese over half the tortilla, leaving a 1/2-inch border. Spoon about 1/2 to 3/4 cup of the grilled vegetable mixture over the cheese, spreading evenly. If using, sprinkle 1/4 cup crumbled queso fresco on top of the vegetables. Top with another 3/4 cup shredded cheese (this helps the top and bottom adhere). Fold the empty half of the tortilla over the filled half to form a semicircle.

Cook quesadilla

Carefully transfer the folded quesadilla to the hot skillet. Cook 2–3 minutes on the first side until golden brown and the cheese begins to melt; press gently with a spatula. Flip and cook another 2–3 minutes until the second side is golden and the center is fully melted. Reduce heat slightly if the tortilla browns too quickly before the cheese melts. Repeat to make the remaining 3 quesadillas, adding more butter/oil to the pan as needed.

Rest and slice

Transfer cooked quesadilla to a cutting board and let rest 1 minute (this helps the cheese set slightly and prevents spill-out). Slice each quesadilla into 3–4 wedges using a sharp knife or pizza cutter. Squeeze remaining lime half over wedges if desired.

Arrange quesadilla wedges on a platter. Garnish with extra chopped cilantro. Serve immediately with sour cream, salsa, and guacamole on the side for dipping.