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Vegetable Cheese Quesadillas


A quesadilla is basically a Mexican version of grilled cheese. But there are no rules; you can add more ingredients or forget the cheese altogether and fold
the tortilla over any fillings of your choice. 

Pizza Quesadillas are a hit with the kids—all you need is marinara sauce and Mozzarella. I have a great recipe for upscale Blueberry Cheese Quesadillas (made with fresh blueberries, peaches, and goat cheese). 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 8 (10-inch) tortillas, any variety
  • 8 sliced Tnuva cheddar cheese
  • 2 cups store-bought julienned vegetables
  • Cooking spray
  • 1 (12-ounce) jar mild salsa
  • 1 (8-ounce) container guacamole
  • 1 (16-ounce) container regular or low-fat sour cream


1. Preheat oven to 250° F. 

2. Lay out tortillas on a work surface. Sprinkle 1⁄4 cup cheese over half of each tortilla. Top with 1⁄4 cup vegetables. Fold the other half of the tortilla over the filling. 

3. Spray a large sauté pan with cooking spray. Heat the pan over medium heat until hot. Place two tortillas side by side in the pan. Cook for 1 to 2 minutes on each side until cheese is melted. Transfer the tortillas to a cutting board and cut each into three wedges. 

4. Keep warm in the oven while you cook remaining tortillas, two at
a time. Top tortillas with salsa, guacamole, and sour cream. 

Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)