Stuffed Quesadilla Recipe

Name: Stuffed Quesadilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 zucchini, thinly sliced; 1/4 yellow squash, thinly sliced; 1/2 cup eggplant, thinly sliced; 1/2 cup white rice; 1 tsp green onion, finely chopped; 1/2 jalapeno, finely chopped; 1/3 cup finely grated cheese (cheddar, white, Monterey Jack, or a blend all work well); 1 tsp cilantro, finely chopped; 1 tbsp olive oil; 1 tbsp vegetable oil; 1 fajita or burrito sized tortilla shell (I love the Mission brand); 1 sour cream

Servings: persons

1/4 zucchini, thinly sliced
1/4 yellow squash, thinly sliced
1/2 cup eggplant, thinly sliced
1/2 cup white rice
1 tsp green onion, finely chopped
1/2 jalapeno, finely chopped
1/3 cup finely grated cheese (cheddar, white, Monterey Jack, or a blend all work well)
1 tsp cilantro, finely chopped
1 tbsp olive oil
1 tbsp vegetable oil
1 fajita or burrito sized tortilla shell (I love the Mission brand)
1 sour cream

1
Slice zucchini, squash, eggplant, or whatever vegetables you want to use into thin slices.
2
Finely chop green onion and cilantro.
3
I sort of cheated in this recipe - I had leftover basmati rice with peas and cilantro cooked up in a vegetable broth which was killer - I'm sure plain white rice would be just as good however!
4
Either way, cook up about 1/2 to 1 cup rice.
5
Heat up olive oil in a small sauce pan on medium heat, and add your vegetables.
6
Salt and pepper to taste.
7
After a couple minutes, add the jalapeno, green onion, and cilantro, and toss everything to coat.
8
After everything has softened a bit, add your rice and get everything nice and blended.
9
Remove from heat, set aside, and add your cheese.
10
In the same pan, add vegetable oil.
11
Add the tortilla shell (make sure there is a thin layer of oil depending on the size pan you use), and place the vegetable/rice mixture on half of the tortilla.
12
Top with chopped cilantro.
13
Fold over the other half and fry for about one to two minutes or until looking golden.
14
Flip and cook another couple minutes until the other half is nicely golden as well.
15
Remove from pan and top with sour cream and cilantro for garnish and enjoy!

283

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

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 12 ingredients. The key ingredients include: 1/4 zucchini, thinly sliced, 1/4 yellow squash, thinly sliced, 1/2 cup eggplant, thinly sliced, 1/2 cup white rice, and more.

Yes, Stuffed Quesadilla 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!

Stuffed Quesadilla

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions