Mexican · Dinner
How to Make Cheese and Vegetable Quesadilla
A crisp skillet quesadilla that clears out half-used vegetables and odd bits of cheese.
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- Prep
- 8 min
- Cook
- 8 min
- Serves
- 2
- Oven
- Stovetop
Ingredients
- 4 flour tortillas
- 2 cups (200 g) shredded cheese
- 1 cup chopped vegetables (peppers, onion, mushrooms, spinach, corn)
- 1 tsp neutral oil
- 1/2 tsp ground cumin
- Salt
How to cook cheese and vegetable quesadilla step by step
- Sauté the vegetables in the oil with the cumin and a pinch of salt for 4 minutes, until softened; set aside.
- Wipe the pan and set it over medium heat.
- Lay in a tortilla, cover half with cheese, vegetables, then more cheese, and fold it over.
- Cook 2–3 minutes per side, pressing lightly, until golden and fully melted.
- Rest 1 minute, then cut into wedges.
Chef's tips
- Cheese on both the bottom and top glues the filling in when you flip it.
- Cook them dry, not greasy — the tortilla crisps better with almost no oil.
Cook it with what you already have
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