Vegetarian Quesadilla With Chipotle Cream Recipe

Name: Vegetarian Quesadilla With Chipotle Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1/2 cups Yellow Onion, Thinly Sliced; 1 whole Medium Zucchini, Halved Lengthwise, Then Sliced Into 1/2-inch Pieces; 1/2 cups Roasted Red Peppers (jarred Or Fresh) Torn Into Pieces; 4 whole Flour Tortillas; 4 slices Pepper-jack Cheese; Each Piece Cut Into Fourths; 1 whole Avocado, Thinly Sliced; 2 Tablespoons Chipotle Cream (recipe Follows); 4 whole Grape Or Cherry Tomatoes, Quartered; 1 pinch Cilantro, Chopped, For Garnish; 1 pinch Salt/pepper To Taste; 1/2 cups Sour Cream; 1 teaspoon Finely Chopped Chipotle In Adobo Sauce (include Adobo Sauce As Well)

Servings: persons

1 Tablespoon Olive Oil
1/2 cups Yellow Onion, Thinly Sliced
1 whole Medium Zucchini, Halved Lengthwise, Then Sliced Into 1/2-inch Pieces
1/2 cups Roasted Red Peppers (jarred Or Fresh) Torn Into Pieces
4 whole Flour Tortillas
4 slices Pepper-jack Cheese; Each Piece Cut Into Fourths
1 whole Avocado, Thinly Sliced
2 Tablespoons Chipotle Cream (recipe Follows)
4 whole Grape Or Cherry Tomatoes, Quartered
1 pinch Cilantro, Chopped, For Garnish
1 pinch Salt/pepper To Taste
1/2 cups Sour Cream
1 teaspoon Finely Chopped Chipotle In Adobo Sauce (include Adobo Sauce As Well)

1
METHOD: In a non-stick skillet, heat 1 Tablespoon olive oil over medium heat; add onions, season with a pinch of salt/pepper and saute for about 2-3 minutes until onions begin to soften.
2
Add zucchini and continue to saute for anther 3-4 minutes or until zucchini is crisp-tender (not mushy); season with another pinch of salt/pepper.
3
Add jarred roasted peppers that have been torn into long pieces (approximately 1/8-cup, more or less depending upon what you like); stir together and turn off heat.
4
Remove the veggies from the pan and set aside.
5
In a dry pan over medium heat, heat tortillas for about 30 seconds on each side.
6
Place one partially heated tortilla in a dry pan over medium-low heat; place 4 pieces of cheese on top of warm tortilla; add half of the vegetable mixture on top of first layer of cheese.
7
Add a second layer of cheese on top of vegetables; place second tortilla on top and press gently.
8
Continue to heat until bottom layer of cheese begins to melt; flip the quesadilla over and repeat until the top layer of cheese is melted.
9
Repeat with the second set of tortillas and the remaining cheese and veggies.
10
The whole process should take about 5 minutes per quesadilla.
11
TO SERVE: Cool quesadilla 3-5 minutes, cut into wedges; serve with slices of fresh avocado, chipotle cream, tomatoes and cilantro.
12
CHIPOTLE CREAM: Mix together ingredients and serve its really that simple!

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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: 1 Tablespoon Olive Oil, 1/2 cups Yellow Onion, Thinly Sliced, 1 whole Medium Zucchini, Halved Lengthwise, Then Sliced Into 1/2-inch Pieces, 1/2 cups Roasted Red Peppers (jarred Or Fresh) Torn Into Pieces, and more.

Yes, Vegetarian Quesadilla With Chipotle Cream 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.

Vegetarian Quesadilla With Chipotle Cream

How did you like this recipe?

Frequently Asked Questions