Veggie-Stuffed Quesadillas

Veggie-Stuffed Quesadillas

  • Prep: 15 min
  • Cook Time: 10 min
  • Total: 25 min
  • Serving: 10 Servings

Serve these Mexican-inspired vegetarian quesadillas with fresh salsa and sour cream, as well as a few chilled bottles of Mexican beer garnished with lime wedges.


  • 2 small green and/or red sweet peppers, cut into thin strips
  • 1 small red onion, cut into thin 1-inch-long strips
  • 2 teaspoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 2 tablespoons snipped fresh parsley or cilantro
  • 1/3 cup cream cheese
  • 5 6- to 7-inch flour tortillas


  1. Place 1 teaspoon of the oil into a large sauté pan over medium heat. Once the oil begins to shimmer, add the sweet peppers and the onion and cook for 3 minutes. Sprinkle in the cumin and the chili powder and cook for 1 additional minute before stirring in the parsley.
  2. Preheat your oven to 425 degrees.
  3. Spread the cream cheese over one-side of each tortillas and then top with the onion mixture. Fold the tortillas in half and then place on a baking sheet.
  4. Brush the tortillas with the remaining olive oil and then place in the oven for 6 minutes. Serve the quesadillas immediately after cutting into wedges.


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