Open Faced Enchilada Veggie Quesadillas Recipe

Name: Open Faced Enchilada Veggie Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Flour Tortillas; 2 Tablespoons Olive Oil; 1 whole Onion, Thinly Sliced; 1/4 teaspoons Salt To Taste; ⅛ teaspoons Black Pepper To Taste; 1/2 cups Green Bell Pepper, Diced; 1/2 cups Yellow Bell Pepper, Diced; 1/2 cups Red Bell Pepper, Diced; 1/4 cups Enchilada Sauce; 1/2 cups Black Olives, Chopped; 1 cup Shredded Monterey Jack Cheese; 1/4 cups Fresh Cilantro, Chopped; 1/4 cups Sour Cream For Garnish

Servings: persons

4 whole Flour Tortillas
2 Tablespoons Olive Oil
1 whole Onion, Thinly Sliced
1/4 teaspoons Salt To Taste
⅛ teaspoons Black Pepper To Taste
1/2 cups Green Bell Pepper, Diced
1/2 cups Yellow Bell Pepper, Diced
1/2 cups Red Bell Pepper, Diced
1/4 cups Enchilada Sauce
1/2 cups Black Olives, Chopped
1 cup Shredded Monterey Jack Cheese
1/4 cups Fresh Cilantro, Chopped
1/4 cups Sour Cream For Garnish

1
Preheat oven to 400 F. Place tortillas on an ungreased baking sheet, lightly spray with cooking spray and prick all over with a fork.
2
Bake for 5-6 minutes, until they are puffed and begin to turn golden.
3
Remove from oven and allow to cool.
4
Keep the oven on.
5
In a large skillet, heat the olive oil over medium heat.
6
Add the sliced onions to the skillet, season with salt and pepper to taste, and cook over medium-low heat, stirring occasionally, until onions turn translucent and begin to caramelize (about 8-10 minutes).
7
When the onions are almost done, add the diced peppers and cook just until they begin to soften.
8
Remove skillet from heat.
9
Spoon about 1-2 tablespoons of enchilada sauce over each of the baked tortillas.
10
Top with the onions and veggie mixture, olives and cheese.
11
Place it back in the oven and cook for 5-6 more minutes, until the cheese has melted.
12
Remove from oven and garnish with fresh cilantro and sour cream.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 whole Flour Tortillas, 2 Tablespoons Olive Oil, 1 whole Onion, Thinly Sliced, 1/4 teaspoons Salt To Taste, and more.

Yes, Open Faced Enchilada Veggie Quesadillas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Open Faced Enchilada Veggie Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions