Roasted Vegetable Quesadilla

Here’s a delicious Roasted Vegetable Quesadilla recipe — it’s simple, flavorful, and super customizable depending on what veggies you have on hand!

🌮 Roasted Vegetable Quesadilla

🕒 Prep Time: 15 mins

🔥 Cook Time: 30 mins

🍽️ Serves: 2–4

🥕 Ingredients:

For the roasted vegetables:

• 1 red bell pepper, sliced

• 1 zucchini, sliced into half moons

• 1 red onion, sliced

• 1 cup mushrooms, sliced

• 1 tbsp olive oil

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp smoked paprika (optional)

• 1/4 tsp garlic powder

For the quesadillas:

• 4 medium flour tortillas

• 1 ½ – 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

• 1 tbsp butter or oil (for pan-frying)

• Optional: fresh cilantro, hot sauce, or avocado slices for topping

🔪 Instructions:

1. Roast the veggies:

• Preheat oven to 425°F (220°C).

• Toss the sliced vegetables with olive oil, salt, pepper, paprika, and garlic powder.

• Spread on a baking sheet and roast for 20–25 minutes, tossing once, until tender and slightly charred.

2. Assemble the quesadillas:

• Heat a skillet over medium heat and lightly butter or oil one side of a tortilla.

• Place it butter-side down on the skillet, then layer with:

  • A handful of shredded cheese

  • A generous scoop of roasted veggies

  • More cheese on top (helps it stick)

  • Top with another tortilla (buttered side up)

3. Cook the quesadilla:

• Cook for 2–3 minutes per side until golden brown and crispy.

• Carefully flip using a spatula and cook the other side.

• Repeat for the remaining tortillas.

4. Slice and serve:

• Cut into wedges and serve warm with sour cream, salsa, guacamole, or your favorite toppings.

🧑‍🍳 Tips:

• Add black beans or corn for extra heartiness.

• Use a mix of cheeses for deeper flavor.

• Works great in the oven too—bake assembled quesadillas at 375°F (190°C) for 10 minutes, flipping halfway.

Want a vegan version or any special twists (like spicy or with protein)?