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Our Easy 15 minute Vegetarian Quesadilla recipe is filled with nutrient dense vegetables and two kinds of cheese for protein.
Quesadillas are known for their ease and comfort foodappeal. They are a great way to use upextra vegetables, cheese or meat from your leftovers. This vegetarian quesadilla recipe isMediterranean style using feta cheese, sundried tomatoes, mushrooms and spinach.
And of course we had to throw in a couple of surprises likethe Monterey pepper jack cheese for a hint of spice and pineapple………..yes, youread that right, pineapple.
I saw this quesadilla on the menu of Raging Burrito, a great little restaurant in Decatur, GA.
I’ve never actually had their Mediterranean Quesadilla so I’mnot trying to compare it or call this vegetarian quesadilla recipe a copycatrecipe. It’s just that I was inspired whenI saw it on their menu. And I’m glad Idid because it’s delicious!
Keeping it vegetarian adds vitamins & minerals. This healthy quesadilla recipe takes some of the guilt out of comfort food.
How To Make Our Vegetarian Quesadilla Recipe, MediterraneanStyle
The only cooking involved with the vegetarian quesadillarecipe is to saute the mushrooms and then cook the actual quesadilla.
If you didn’t buy sliced mushrooms then clean them first andthen slice, about ¼” slices. Don’t rinsethe mushrooms under running water.Instead wipe the dirt off with a paper towel.
Add oil to a skillet over medium heat and saute mushroomsfor about 3-5 minutes or until releasing water and cooked through. Stir occasionally. Add teaspoon of balsamic vinegar for a niceflavor addition. If only cookingmushrooms for one quesadilla then only add a small splash of balsamic vinegar.
Add the Monterey pepper jack cheese to the whole tortilla. Add all of the other filling ingredients, less the spinach, to one half of the tortilla. And finally add the spinach just before folding the cheese half of the tortilla over the ingredient filled half.
Why Fold When Making Quesadillas?
I used to make vegetarian quesadilla recipes, actually allquesadilla recipes, with two tortillas.Fill the bottom tortilla with all of the ingredients and then flip thewhole thing. Problem is that it’s verydifficult to flip the quesadilla without losing fillings.
If you use only one tortilla, spread fillings over only halfof it. Then use a spatula to fold theone tortilla in half. Then there’s noflipping. Plus if you eat the Vegetarianquesadilla on-the-go you have one side enclosed, further safety for keeping theingredients on the inside of the quesadilla instead of on your hands orclothes!
Ingredient Substitutions For Our Vegetarian QuesadillaRecipe
Oh my gosh, you can use almost anything in aquesadilla. You have to include some kindof cheese because, well, it’s ooey and gooey and acts like glue to hold the tortillaand the fillings together.
Monterey Pepper Jack Cheese – Plain Monterey jack cheese to leave the heat out. Or cheddar is always a good substitute. Whatever cheese you have on hand is good.
Feta Cheese – Plain goat cheese is a good substitute. Or leave out for those eaters that don’t like the tang of either feta or goat cheese.
Sundried Tomatoes – You can easily replace with sliced fresh tomatoes. If you use grape tomatoes, slice in half and cook them with the mushrooms, not a necessary step but adds another flavor dimension.
Mushrooms – use either plain white button mushrooms or small portabello (baby bellas), sliced.
Spinach – for you kale lovers out there, you can substitute kale for spinach. Personally, I’m a spinach fan, the texture of kale gets to me sometimes, especially raw.
Pineapple – OK, this ingredient is a little odd and I left it out the first time. But it adds a great sweetness to counter the tang of the feta and tartness of sun-dried tomatoes.
Flour Tortilla – Feel free to use corn tortillas if you like. You may want to double corn tortillas up because they tend to rip easily.
Make Our Vegetarian Quesadilla Recipe Easy To Eat-On-The-Go
Wrap in parchment paper, like we describe for wrapping a sandwich. This way the tortilla won’t get as soggy as if you put in in a plastic bag.
Eat room temperature or warm for just 30 seconds in the microwave.
Cut into triangles for hand held quesadilla size.
If You Like Our Vegetarian Quesadilla Recipe (But Eat Fish or Chicken) You’ll Like:
Baja Fish Taco Recipe
Chicken Caesar Salad Wrap
Chicken Sausage Hand Held Frittatas
Gazpacho With Shrimp
Dutch Baby With Tomatoes and Spinach, leave out the bacon
If You Like Our Vegetarian Quesadilla Recipe And Stick To A Vegetarian Diet You’ll Like:
Easy Vegetarian Chili
Andalusian Gazpacho
Fig and Pear Quesadilla
Spinach and White Bean Pizza
Vegetarian Quesadilla Recipe, Mediterranean Style
Easy, healthy 15 minute vegetarian quesadilla recipe, Mediterranean style. With feta cheese, sun-dried tomatoes and spinach. Plus a couple of surprise ingredients like pineapple!
CourseMain Course, Snack
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 Quesadillas
Author On The Go Bites
Ingredients
- 4ten inchflour tortillasor corn tortillas
- 1cupMonterey pepper jack cheeseshredded, about 4 ounces
- 4Tablespoonsfeta cheesecrumbled
- 16medium slices sun-dried tomatoes in oil
- 8largemushrooms, slicedwhite or baby bellas
- 2cupsfresh baby spinachwashed and dried
- 8 ouncespineapple, optionaldiced, about 2 small packaged fruit bowls
- 1/2teaspoonbalsamic vinegar, optional
- 2teaspoons canola or olive oil
- 1/2teaspoonkosher salt
- 1/4teaspoonfreshly ground black pepper
Optional Toppings
- 1/4cupsour cream
- 1/2 cupsalsa
Instructions
If you didn’t buy the mushrooms sliced, then wipe with a paper towel to clean and slice into ¼” slices. Rinse out the plastic mushroom container, wipe dry.
Heat 1 Tablespoon canola or olive oil over medium heat in a skillet. Add the sliced mushrooms and saute for about 3-5 minutes or until releasing water and softening. Stir occasionally. Add ½ teaspoon balsamic vinegar (optional) and sprinkle with kosher salt and fresh pepper. Pour cooked mushrooms back into original plastic container or on a paper plate.
Wipe out skillet with a paper towel leaving a little oil in the pan. Add a tortilla. Spread ¼ cup Monterey pepper jack cheese over tortilla.
On just one half add the cooked mushrooms, pineapple, feta, sun-dried tomatoes and finally the spinach. Fold the empty half over the ingredient filled half and continue to cook until the Monterey pepper jack cheese has melted and the tortilla has a nice golden brown color.
Remove from heat and let sit for a minute to let the cheese set up. Then cut into 3 triangles.
Top with salsa and sour cream if you wish.
Recipe Notes
See post for Ingredient Substitutions for Vegetarian Quesadilla
Mushrooms – I’ll usually cook the entire pint of mushrooms and keep the leftovers in the refrigerator. They are great to throw in an omelet, on top of a steak or chicken, or over a quinoa burger. If using the whole pint increase the balsamic vinegar to 1 teaspoon.
The reason you use only one tortilla and fold it over is to make it easier. Rather than trying to flip an entire round with fillings that want to spill all over the place.
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