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Veggie Quesadillas

Vegetarian Recipe

Soft wheat flour Veggie Quesadillas filled with Italian dressing, onion, tomato, chilies and chile powder, cilantro, Jalapeno Monterey Jack cheese and salsa, guacamole and sour cream.

Veggie Quesadillas with salsa


6 soft wheat flour tortillas
4 tablespoons Italian dressing
1 large red onion, diced
1 large tomato, diced
2 Anaheim chiles, seeded and diced
1 teaspoon chili powder
1/4 cup cilantro, chopped
3 cups Jalapeno Monterey Jack Cheese, grated
Salsa, guacamole and sour cream

Recipe Directions

Combine 1/2 of the Italian dressing, onion, tomato, chilies and chili powder in a microwave proof bowl or casserole. Microwave at full power, uncovered, for 4 minutes or until vegetables are tender and mixture is thickened, stir in cilantro. Sprinkle 1/2 cup cheese on 1/2 of each tortilla and top with 3 tablespoons vegetable mixture. Fold tortillas in half and brush with remaining Italian dressing.

Place 3 filled tortillas on a wax paper lined plate and microwave on high for 1 minute or until cheese is melted; repeat with remaining tortillas. Cut each quesadilla into thirds. Garnish with salsa, guacamole and sour cream if desired; serve Veggie Quesadillas immediately.

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Vegetable Bulgur wheat can be covered with 1-inch of warm water and soaked for 1 hour to soften. It is then ready to use in raw salads such as tabbouli.

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