Go Back
–+ servings
Easy Roasted Vegetable Quesadillas recipe! Learn how to make this delicious veggie quesadilla recipe featuring crispy flour tortillas packed with cheese and roasted zucchini, tomatoes, corn, and poblano peppers. Serve these vegetarian quesadillas with salsa and sour cream for a simple meatless Mexican lunch, dinner, or snack! | Hello Little Home

Easy Roasted Vegetable Quesadillas

These Easy Roasted Vegetable Quesadillas make a wonderful meatless lunch, dinner, or snack!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican, Tex Mex
Servings: 6 people
Calories: 470kcal
Author: Ginnie

Ingredients

For Roasted Vegetables:

  • 1 (10.5-ounce) container grape tomatoes, halved
  • 1 medium zucchini, halved and sliced
  • 1 medium poblano pepper
  • 1 cup corn kernals
  • 1 ½ tablespoons extra virgin olive oil
  • salt
  • pepper

For Quesadillas:

  • 2 tablespoons extra virgin olive oil
  • 6 large tortillas (about 10-inch diameter)
  • 1 ½ cups shredded pepper jack cheese
  • salsa, optional
  • sour cream, optional

Instructions

Prepare Roasted Vegetables:

  • Preheat oven to 450 degrees.
  • Place tomatoes, zucchini, poblano pepper, and corn on a large baking sheet.
  • Drizzle veggies with 1 ½ tbsp olive oil, then season with salt and pepper to taste. Mix well, making sure poblano is coated in oil.
  • Roast veggies for 15 minutes, then flip. Continue cooking vegetables for 10 to 15 minutes, or until tender and lightly browned on edges. Remove from oven.
  • Allow veggies to cool slightly, then remove seeds and charred, papery skin from the poblano pepper.
  • Chop the poblano pepper and mix it with the other roasted vegetables. Adjust seasoning with additional salt and pepper, if desired.

Prepare Quesadillas:

  • Heat 1 tsp olive oil in a large skillet over medium heat.
  • Add a tortilla to the skillet. Top with ⅓ of the roasted veggies, then ½ cup cheese.
  • Cover cheese with another tortilla, then brush it with 1 tsp olive oil.
  • Cook quesadilla until browned on bottom, then flip and cook until browned on other side.
  • Repeat process with remaining ingredients, then cut quesadillas in wedges and serve with salsa and sour cream, if desired. Enjoy!

Nutrition

Calories: 470kcal
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!