This veggie quesadilla recipe is made with a filling that can be used as a fajita as well. It is incredibly flavorful and very easy to make.
This recipe contains Worcestershire sauce that needs to be omitted if you are to make it vegetarian or vegan. Please take note of that.
The secret for success in this recipe is to let the vegetables cook slowly and caramelize. You will end up with a series of delicious flavors that will complement a quesadilla or a tortilla. I like using red onion for this but you certainly can use a white one if you prefer.
I like using these veggies to top my Oven Baked Quesadillas.
This is what you are going to need for this wonderful and healthy veggie quesadilla recipe:
1 TBS olive oil
1 medium red onion – sliced
1 medium red bell pepper – sliced
8 oz. (approx.) of white mushrooms – sliced
1 small chili pepper – chopped without seeds or membrane (optional)
3 garlic cloves – minced
1 large tomato – peeled and chopped
1 tsp. Worcestershire sauce (Omit if making vegetarian or vegan)
1 tsp. soy sauce
Salt and pepper
Heat the oil in a large skillet and add the onion and bell pepper. Cook for about 3 to 4 minutes, stirring occasionally and on low heat. Add the mushrooms and the chili pepper and cook for a couple more minutes.
Add the garlic and the tomato and mix. Add the Worcestershire sauce and soy sauce and season with salt and pepper to taste. Mix again. Cook for a 12 to 15 minutes until the vegetables are browned. Stir occasionally. Turn off the heat and add the chopped cilantro.
Serve wrapped in a tortilla or on top of quesadillas.
Only vegetables – CALORIES 80.72; FAT 3.73 g (sat 0.52; Mono 2.48; poly 0.47); PROTEIN 2.40 g; FIBER 2.49 g; CARBS 10.73 g; CHOLESTEROL 0.00 mg; IRON 0.04 mg; Sodium 687.42 mg; CALCIUM 25.80 mg