This Pioneer Woman Vegetable Quesadillas Recipe is a cheesy and flavorful recipe, which is made with Monterey Jack cheese and a mix of bell peppers. It’s the perfect weeknight dinner, ready in about 35 minutes.
Jump to RecipePioneer Woman Vegetable Quesadillas Recipe Ingredients
Cilantro Cream Sauce:
- 1 cup sour cream
- 1 tablespoon fresh chopped cilantro
- 1 lime (zested and juiced)
Quesadilla:
- 10 tablespoons salted butter (1 1/4 sticks)
- 1 large onion, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 Anaheim pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 poblano pepper, thinly sliced
- 1 small zucchini, cut into bite-size half-moons
- 3 tablespoons olive oil
- 4 (10-inch) spinach tortillas
- 4 cups shredded Monterey Jack cheese
- 1/2 cup frozen roasted corn, thawed
To Serve:
- 1 cup pico de gallo (store-bought)
- 1 cup salsa
How To Make Pioneer Woman Vegetable Quesadillas
- Make the cilantro cream sauce: In a small bowl, mix together the sour cream, chopped cilantro, and the zest and juice of one lime. Set aside.
- Caramelize the onions: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced onion, season with salt and pepper, and cook, stirring occasionally, for 8-10 minutes until deeply golden and caramelized. Transfer the onions to a bowl.
- Broil the vegetables: Preheat your oven’s broiler. On a baking sheet, toss the sliced peppers and zucchini with olive oil, 1 1/2 teaspoons of salt, and 1 teaspoon of black pepper. Broil for 4-5 minutes, until the vegetables are tender and slightly charred.
- Assemble the quesadilla: In the same skillet, melt 2 tablespoons of butter over medium heat. Place a spinach tortilla in the pan and sprinkle 1 cup of Monterey Jack cheese over the entire surface. Arrange a quarter of the broiled vegetables, 2 tablespoons of roasted corn, and a quarter of the caramelized onions on one half of the tortilla.
- Cook and serve: Cook for 2-3 minutes until the cheese is melted. Fold the empty half of the tortilla over the filling. Cook for another minute per side until golden and crispy. Repeat with the remaining ingredients. Cut each quesadilla into wedges and serve with the cilantro cream sauce, pico de gallo, and salsa.
Recipe Tips
- How do I get the best flavor from the onions? The key is to caramelize them slowly over medium heat. Don’t rush this step. Cooking them for the full 8-10 minutes allows their natural sugars to release, creating a deep, sweet flavor that makes a huge difference.
- How do I keep the vegetables from burning? Keep a close eye on the vegetables under the broiler. They can go from perfectly charred to burnt very quickly. Check them halfway through the cooking time to ensure they’re cooking evenly.
- How do I keep my quesadilla from falling apart? Don’t overfill it. It’s tempting to pack it with lots of filling, but this makes it difficult to fold and flip. Stick to a single, even layer of cheese and vegetables.
- What’s the secret to a perfectly gooey quesadilla? Let the cheese melt completely before you fold the tortilla. The melted cheese acts like a delicious glue that holds all the fillings together, making the quesadilla easier to handle and ensuring that perfect cheesy pull.
What To Serve With Vegetable Quesadillas
This dish is a fantastic meal on its own, especially with the included sauces. It also pairs well with:
- Guacamole
- A side of black beans or refried beans
- Spanish or cilantro-lime rice
How To Store Vegetable Quesadillas
Refrigerate: Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. For best results, store the vegetable filling and sauces separately from any assembled quesadillas. Reheat: Reheat quesadillas in a dry skillet over medium heat or in a 375°F (190°C) oven until the cheese is melted and the tortilla is crispy again.
Vegetable Quesadillas Nutrition Facts
- Calories: 670 kcal
- Carbohydrates: 45g
- Protein: 25g
- Fat: 45g
- Saturated Fat: 25g
- Sodium: 1500mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Can I add a protein to this recipe?
Can I use a different kind of cheese?
Can I make these on a griddle?
Try More Recipes:
- Pioneer Woman Egg Roll Bowls Recipe
- Pioneer Woman Beef Noodle Skillet Recipe
- Pioneer Woman Steakhouse Pasta Recipe
Pioneer Woman Vegetable Quesadillas Recipe
Course: DinnerCuisine: Tex-MexDifficulty: Easy4
servings15
minutes20
minutes670
kcalCheesy, hearty quesadillas packed with a colorful mix of broiled peppers and zucchini, sweet caramelized onions, and roasted corn.
Ingredients
Sauce: 1 cup sour cream, 1 tbsp cilantro, 1 lime (zest & juice).
Quesadillas: 10 tbsp butter, 1 large onion, 4 types of peppers (Anaheim, red bell, yellow bell, poblano), 1 zucchini, 4 (10-inch) spinach tortillas, 4 cups Monterey Jack cheese, 1/2 cup roasted corn, olive oil, salt, pepper.
Toppings: Pico de gallo, salsa.
Directions
- Mix all sauce ingredients in a bowl and set aside.
- Caramelize the sliced onion in 2 tbsp of butter for 8-10 minutes; set aside.
- Toss sliced peppers and zucchini with olive oil, salt, and pepper. Broil for 4-5 minutes until tender-charred.
- In a skillet, melt 2 tbsp of butter. Place a tortilla in the pan, cover with 1 cup of cheese.
- Add a quarter of the onions and broiled vegetables to one half of the tortilla.
- Once the cheese melts, fold the tortilla in half. Cook for 1 minute per side until golden.
- Repeat for the remaining quesadillas and serve with the prepared sauces.
Notes
- Caramelizing the onions slowly over medium heat is key for a deep, sweet flavor.
- Don’t overfill the quesadillas, as this will make them difficult to fold and flip.
- Let the cheese melt completely before folding to help hold everything together.
- Watch the vegetables closely under the broiler to prevent them from burning.
