Fajita seasoning flavors make this cheesy roasted vegetable quesadilla an easy way to get more healthy nutrients into your day.
One of my favorite health hacks is adding more vegetables to my favorite foods. This Roasted Vegetable Quesadilla is a prime contender and a quick meal I can make on the fly for lunch or dinner. Plus, it sneaks extra nutrition into the simplest dishes while adding lots of flavor. First, I toss my homemade fajita seasoning with cauliflower, onion, and bell peppers to give them a Mexican spiced boost then roast the vegetables for more caramelized sweetness. I top a flour tortilla with Pepper Jack cheese as a bed for the veggies, then top them with more cheese to make a melted glue. While you could cook your tortilla in a skillet with oil, I prefer butter for a golden-crusted quesadilla crunch.
In This Post
Why You’ll Love This Quesadilla
- It’s a terrific way to bulk up a cheesy quesadilla with vegetable goodness
- The fajita-seasoned roasted vegetables add loads of flavor
- You can meal prep all of the ingredients ahead of time to quickly fry it up in a pan
What’s in a Roasted Vegetable Quesadilla
- Cauliflower—RIch in vitamins C & K plus fiber, I choose a whole head of cauliflower to cut myself for maximum freshness.
- Red and green bell peppers—Another set of antioxidant powerhouses loaded with vitamin C, I usually use red and green bell peppers but feel free to sub yellow or orange.
- Onion—Caramelized roasted onion really delivers on sweetness and I don’t skimp here. I go back and forth between yellow and red onion depending on what’s on hand.
- Oil—A drizzling of neutral, flavorless oil helps the seasonings stick to the vegetables and brown in the oven as they roast.
- Fajita seasoning—I choose to make my own fajita seasoning mix so I can control the salt, but a good store-bought brand works fine too.
- Pepper Jack cheese—Sometimes I shred, sometimes I slice, but I always use soft, meltable cheese for quesadillas.
- Butter—Frying the quesadilla in butter creates a golden crisp crust, even more so than you’d get with oil.
- Flour tortillas—I look for the fluffiest flour tortillas I can find, usually about 8 inches in diameter. I’ve had pretty good luck with low-carb versions too.
Find the complete recipe with measurements below.
How to Make This Quesadilla
- Prep the vegetables. Slice the veg in similar sizes so they cook evenly. You can do this 2-3 days in advance and store in the fridge until ready to roast.
- Season the vegetables. I toss the vegetables with oil and fajita seasoning directly on the baking sheet to minimize more dishes to wash.
- Roast the vegetables. Roast the vegetables in a 425°F oven for 20-25 minutes, flipping and tossing halfway through cooking time. This step can be done as meal prep. Refrigerate the roasted vegetables for up to 3 days before making the quesadilla.
Cook it Low and Slow
- Melt the butter in a large non-stick skillet over medium. Use oil if you prefer. I think butter gives the tortillas a more golden hue and adds just a little buttery flavor.
- Place one tortilla in the skillet
- Sprinkle ½ cup shredded cheese on the tortilla (or 5-6 thin slices)
- Top with half of the roasted vegetables
- Sprinkle with ½ cup shredded cheese or another 5-6 thin slices
- Top the cheese with another tortilla
- Cover the pan with a lid and cook for 3-4 minutes. Flip when the bottom of the tortilla is golden.
- Cook the other side for another 3-4 minutes. You may need to lower the temperature if the tortilla is browning too quickly but the cheese isn’t melting.
Recipe Tips
- Cook the quesadilla on medium to medium-low heat so the cheese melts and the tortilla doesn’t burn.
- Prep the roasted vegetables and shredded cheese ahead of time so that pulling the recipe together comes together fast.
- You could also prep the whole quesadilla, wrap it in plastic wrap, and then cook it in the skillet at a later time. It should last in the fridge for 3 days.
How to Freeze and Reheat a Quesadilla
- Cook the quesadilla then cool before freezing. Wrap well in foil and store in a freezer bag.
- To reheat from frozen, microwave the frozen quesadilla on HIGH for 2 minutes or toast in a toaster oven for 4-5 minutes.
Additions and Variations
- Use grilled vegetables instead of roasting them in the oven
- Add chopped jalapeño or slivered pasilla peppers to the veggie mix
- Add refried beans, pinto beans, or cilantro lime rice to the quesadilla
- Try it with grilled chicken or steak
- Use a different type of cheese such as Monterey Jack, mild cheddar, Mexcian melting cheese, or even mozzarella
What to Serve With Roasted Vegetable Quesadillas
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo, and tag me on Instagram with #foodiecrusheats.
Roasted Vegetable Quesadilla
Ingredients
- ½ head cauliflower , cut into florets
- ½ small green bell pepper , cored and sliced
- ½ small red bell pepper , cored and sliced
- ½ medium yellow onion , peeled and sliced
- 2 tablespoons oil
- 2 teaspoons fajita seasoning
- 1 tablespoon butter
- 4 8-inch flour tortillas
- 2 cups shredded Pepper Jack cheese , or 8 slices
Instructions
- Preheat the oven to 425°F. Place the cut vegetables on a baking sheet and drizzle with the olive oil. Toss to coat. Sprinkle the veggies with the fajita seasoning and toss again. Roast the vegetables for 25-30 minutes, flipping the vegetables halfway through if desired. Remove from the oven and set aside.
- Melt the butter in a large non-stick skillet over medium. Add one tortilla and sprinkle with half of the cheese. Top with the roasted vegetables. Sprinkle with the remaining cheese and top with the other tortilla. Cover with a lid and cook for 3-5 minutes or until golden on the bottom. Lower the heat if the tortillas brown too quickly. Flip the quesadilla, cover, and cook for another 3-4 minutes or until the cheese is melted.
- Cut into wedges and serve with salsa or pico de gallo.
Nutrition
More Mexican Recipe Ideas
- Stuffed Pasilla Peppers
- Chicken Fajitas
- Chipotle Chicken Taquitos
- Baja Fish Tacos
- Shrimp Tacos with Avocado Crema
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