These colourful Vegetable Quesadillas are a great way to expose your children to a range of vegetables. Mix and match the vegetables with what you have available or to suit taste.
We often turn to quesadillas as a quick weekend lunch option. The kids adore them and I love how easily they can be adapted. Here are some other reasons to love vegetable quesadillas.
✔️Great for exposing children to vegetables - The vegetables are in plain sight but served in an appealing way for kids.
✔️Easy to adapt - Use this recipe as a guide and feel free to change the vegetables to what you have available or to suit your family's taste.
✔️Finger Food - Kids seem to love finger foods, especially when served with a dip (suggestions below).
In this recipe, the following vegetables have been used
- Red Onion (finely chopped)
- Carrot (grated)
- Bell Pepper (Capsicum)
- Brocolli (finely Chopped)
This selection provides a range of colours which is aesthetically pleasing but also nutritionally beneficial. Our bodies benefit from variety and for optimal health, we need a rainbow of nutrients and colours.
However, just about any cooked vegetable will work in this recipe. Roasted vegetables taste amazing in quesadillas. If you have any pre-cooked roasted vegetables, then throw them in. Or if you have the time, skip the sauteeing and roast some vegetables in the oven instead.
A combination of cheddar and mozzarella has been used in this recipe but any good melting cheese will work. (e.g Tasty, Monterey Jack, Colby, Gruyère, Manchego, Queso Asadero)
The cheese is needed to hold the quesadillas together and can not be omitted in this recipe.
You can use any kind of tortillas. This recipe uses flour tortillas as they are more pliable meaning they fold over easily.
Corn tortillas are not as flexible and do not fold over well, for that reason if choosing a corn tortilla, I recommend just layering a second tortilla on top of the bottom tortilla with the filling in between.
Vegetable Quesadillas Cooking Tips
- Half Moon Method: When making quesadillas I often use two tortillas, I add the filling to one tortilla and top with a second. However, for this version, I recommend using just one tortilla. Place the filling on one side and fold over the other side to make a half-moon. This method is easier to flip and fewer veggies are likely to escape.
- Double Cheese: Add grated cheese to one side of the tortilla, top with the veggies and then add a second layer of cheese. This helps to glue the tortilla together and assists in preventing the filling from falling out.
- Dry Pan: Use a dry pan to cook the quesadillas. If you use oil, often the tortilla will brown too quickly, the filling will not have had time to heat through properly and the cheese will not have melted.
- Carefully Flip: The easiest way to flip the quesadilla is by sliding a spatula underneath the cooked side. As you flip, support the uncooked side with your hand and slowly lower it onto the other side
What to Serve with Vegetable Quesadillas
Quesadillas are perfect for dipping. Try serving these with
- Avocado Dip
- Sour cream
- Lime Wedges
Prepare in Advance
Vegetable quesadillas are best eaten fresh, straight after cooking. However, you can prep in advance to make mealtimes less busy and stressful.
- The vegetables can be chopped, sauteed and refrigerated until ready to use.
- The cheese can be grated.
- Assemble and cook when ready to eat.
If you are making a big batch and would like to keep the quesadillas warm before serving, transfer them to a baking tray and place in an oven (95ºC / 200ºF) until all quesadillas are made and ready to serve.
Love Quesadillas? Have you tried...
Other Ways to Serve Veggies
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- Large frying pan
- ½ tablespoon Olive Oil
- 1 Carrot Grated
- 1 Red Bell Pepper (Capsicum) Finely chopped
- 90g (½ cup) Corn
- ½ Red Onion Finely Chopped
- 70g (1 cup) Broccoli Finely Chopped
- 3 tablespoon Corriander (cilantro) Finely chopped (optional)
- 50g (½ cup) Sharp Cheddar Cheese Grated
- 50g (½ cup) Mozarella Grated
- 4 Large Flour Tortillas
- Heat oil, in a frying pan, over medium heat. Reduce to low, add the onion and saute for one minute. Add the remaining vegetables and saute for a further 4 minute, until the vegetables have slightly softened. Transfer to a plate and allow to cool.
- Place tortilla on work surface. Sprinkle cheese on one half of the tortilla. Top with a quarter of the vegetable mixture, a sprinkle of fresh coriander (cilantro) and top with a little more cheese. Fold in half. Repeat with the remaining tortillas and mixture.
- Put a large, non-stick frying pan (skillet) on medium-low heat. Dry fry the quesadilla for around 2-3 minutes, or until the golden and crispy on the underside.
- Carefully flip over the folded edge and cook for a further 2-3 minutes, until golden and crispy and the cheese has melted.
- Transfer to a chopping board, cut into wedges and serve.
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