Cheesy vegetable quesadillas are a Tex-Mex favorite in our home! They are easy to make any time, but we especially enjoy them on Cinco de Mayo—May 5! You can make them with or without cheese and lots of veggies of your choice. Preparation methods are also versatile. Try the stovetop or baked in the oven or toaster oven.

Throughout May, we’ll delve into lots of tasty sides to go along with your quesadillas such as dips and easy margaritas (virgin or regular!).

Happy Cinco de Mayo!

To Healthy Eating!


P.S. Remember to follow me in the Power of 5 Test Kitchen and join in the happenings!

Vegetable and Cheese Quesadillas

Blending of veggies and cheese makes a healthy fantastic combo filled with flavor served with guac and salsa!
Prep Time 5 minutes
Cook Time 15 minutes
Vegetarian Chili 15 minutes
Total Time 35 minutes
Course Anytime!, Appetizers/Starters, Main Dish
Cuisine Mexican
Servings 4 Servings
Calories 280 kcal


  • 12" skillet or griddle
  • Spatula
  • Paring knife


  • 2 tsp Butter or vegetable oil Divided. Vegan butter if you do not eat dairy.
  • 4 Large flour tortillas 9"-10"
  • 1-2 cups Shredded cheese Such as cheddar, Monterey Jack, or any favorite melting cheese. Low-fat or vegan cheese also works.
  • 1 med Onion, chopped Yellow sweet onion or chopped scallions, your choice.
  • 1/2 cup Mushrooms, sliced Baby bell, white or others of your choice.
  • 1 med Sweet pepper May use small sweet peppers or one med pepper - color of your choice.
  • Salsa Your choice of a delicious, fresh prepared salsa from your grocery store.
  • Guacamole Recipe included in blog.
  • Sour cream Regular or non-dairy
  • Cilantro or parsley Optional


  • Chop and prepare all the vegetables. In a fry pan, sauté in veggie broth or spray olive oil.
  • Once all vegetables are sauteed, add salt, pepper and garlic powder to taste. Set aside. Wipe pan to prep for making the quesadillas.

Making the Quesadillas

  • Ironically, the key to a crispy quesadilla is less fat in the pan, not more. Too much fat will make your quesadilla soggy instead of crispy. Use just enough to coat the bottom of your skillet—about 1/2 tsp. of butter or oil. Warm it in the skillet over medium to medium-high heat.
  • Place one tortilla in the skillet and sprinkle all over with some of the cheese (depending on how many you are making).
  • Watch for the cheese to melt. Once the cheese starts to melt, lift a corner of the tortilla to check the underside. When the cheese has completely melted and you see golden-brown spots on the underside of the tortilla, the quesadilla is ready for the next step.
  • Add the sauteed vegetables on top and either fold over one tortilla and flip to cook both sides, OR add a full tortilla on top and proceed to finish.
  • Transfer to a cutting board with a spatula. If serving immediately, let cool for a minute or two for the cheese to set, then cut into wedges with a pizza cutter. If preparing several quesadillas for a crowd, slide the un-cut quesadillas onto a baking sheet and keep warm in a 200°F oven, then slice into wedges just before serving.
  • Wipe the pan clean if needed, melt another dab of butter, and continue cooking quesadillas as described above.
  • Add sour cream, cilantro/parsley on top ... include salsa and guacamole.


Melissa’s Modifications:
Sauté vegetables with cheese make a delicious filling for quesadillas! You can also add grilled chicken or shrimp as another alternative. 
I use low carb tortillas which reduce calories and carbs and bump up the protein!
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days. 


Serving: 1Calories: 280kcalCarbohydrates: 30gProtein: 8gFat: 12gSodium: 690mgFiber: 14gSugar: 2g
Tried this recipe?Let us know how it was!

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