Veggie Quesadilla Triangles
Crispy, golden-brown, and packed with vibrant, sautéed vegetables, these Veggie Quesadilla Triangles are a quick and satisfying meal or snack your whole family will love. Featuring a medley of colorful bell peppers, zucchini, mushrooms, and red onion, seasoned to perfection with cumin and chili powder, these quesadillas burst with fresh, bold flavors. Sandwiched between layers of gooey, melted cheddar or Mexican-blend cheese and tucked into soft flour tortillas, each triangle is pan-seared to achieve a delightful crunch. Perfect as a main dish, appetizer, or party finger food, they’re ready in just 30 minutes and pair beautifully with creamy sour cream, zesty salsa, and a sprinkle of cilantro. Easy to make and endlessly customizable, this vegetarian delight is sure to become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Bell pepper (any color)
- 1 small, diced Red onion
- 1 medium, diced Zucchini
- 1 cup, sliced Mushrooms
- 2 cloves, minced Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Shredded cheese (cheddar or Mexican blend)
- 4 pieces Flour tortillas (8-inch)
- 2 tablespoons Butter
- 2 tablespoons, chopped (optional) Fresh cilantro
- 0.5 cup (optional, for serving) Salsa
- 0.5 cup (optional, for serving) Sour cream
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced bell pepper, red onion, zucchini, mushrooms, and a pinch of salt. Sauté for 5-7 minutes until the vegetables are tender and slightly caramelized.
Stir in the minced garlic, ground cumin, chili powder, salt, and black pepper. Cook for 1-2 minutes until the spices are fragrant. Remove the skillet from heat and set the vegetable mixture aside.
Place one flour tortilla on a flat surface. Sprinkle about 1/4 cup of shredded cheese evenly over one half of the tortilla. Add 1/4 of the cooked vegetable mixture on top of the cheese, then sprinkle another 1/4 cup of cheese over the vegetables. Fold the tortilla in half to create a half-moon shape. Repeat with the remaining tortillas and filling.
Heat a large skillet or griddle over medium heat and add 1/2 tablespoon of butter. Once the butter melts, place a prepared quesadilla into the skillet and cook for 2-3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted. Repeat with the remaining quesadillas, adding more butter as needed.
Transfer the cooked quesadillas to a cutting board and let them cool for 1-2 minutes. Use a sharp knife or pizza cutter to slice each quesadilla into 3 triangle-shaped pieces.
Garnish the quesadilla triangles with chopped fresh cilantro, if desired, and serve hot with salsa and sour cream on the side for dipping.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1211 mg | 53% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.4 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 531 mg | 41% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 473 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
