Wednesday, September 14, 2011

Hearty Veggie Quesadilla

Looking for a new twist on a meatless Mexican meal, these veggie quesadillas are fun, easy to make, and loaded with flavor.

2 T. olive oil ($.15)
2 large yellow onions ($.60)
1 red bell pepper ($.25)
1 orange or yellow bell pepper ($.30)
12 cremini or white button mushrooms ($.70)
1 clove garlic, minced ($.05)
1 tsp. oregano ($.05)
1/8 C. chopped cilantro ($.10)
1 C. shredded Munster or cheddar cheesed ($.75)
6 flour tortillas ($.50)

Julienne onions, peppers, and slice mushrooms. Heat olive oil in a nonstick pan over medium heat. Add veggies, season with garlic, salt, pepper, and oregano, and cook until onions and mushrooms are tender and peppers are tender-crisp.

Heat a flat skillet over medium-high heat and place one tortilla on the preheated skillet and top with 1/3 of the cheese and 1/3 of the veggies, sprinkle with cilantro and top with another tortilla. Cook until tortilla is pliable and cheese is melted, flip over and cook until tortilla is warm. Repeat with remaining ingredients.

Serve with salsa and sour cream.

Yields = 3 quesadillas or 12 quesadilla wedges
Cost: $3.45
Cost per quesadilla: $1.15

Veggie Quesadillas are great as both an entree and an appetizer, serve hot.


  1. I love finding easy veggie meals - thanks for this post.