Three Veggie Quesadilla – The Tailored Spoon

What? A Three-Veggie Quesadilla?

Since I am only 30 minute drive from Mexico I might as well share a recipe that has the vibe.  Lately those Mexican dish vibes seem to be sticking with me. We are home of the Legendary Baja Fish Taco, what do you expect?!  The next best thing is my Three-Veggie Quesadillas. I opt for simple and quick during the summer. The quesadillas are for any season or anytime. Three Veggie Quesadilla? Yep, only three veggies. Why three you ask? Simple, easy and my very favorite combination! Also you don’t have to stop at three, add more if you choose. Bring out the Mariachi Band! I recommend these for lunch after you have had a nice dip in the pool.  My brain is all thoughts on cool.  These are of course, vegetarian, gluten-free and you don’t have to put the oven on! Just a burner to warm up the tortilla.  You can handle that, right?

Just Skip to the Recipe Please!

Our summer here has been so warm. It began in June as summer normally does, which around here is relatively mild.  The day begins with typically “June Gloom; “A nice cloudy overcast morning and by the afternoon the sun is shining.  But not this June.  The weather just decided to suddenly be hot, humid every day and it hasn’t stopped. Throw in some monsoonal moisture and boom! Welcome to instant sauna and trying to avoid the kitchen.

Enough about the weather, let’s talk quesadillas. This recipe is wonderful.  It is one of my own favorites. I found that my immediate family, are not fans. Okay with me. Just more for me to eat savour. The IT husband is a burger fan, that likes Sushi, the oldest son is a Chicken fan, the youngest has Autism and his palate is off the charts!  Me? I like most everything but beets and beef tongue. An acquired taste I might add. Normally quesadillas are made with flour tortillas.  But this quesadilla is made using corn tortillas and disguises itself as a taco. But in my half-glass, half- empty opinion, it is a quesadilla because it is prepared like one.  We are not just stuffing a taco shell here. Stick with me folks and see how it turns out.  You won’t be disappointed. 😊

Is your mouth watering yet?  All it takes to prepare is some corn tortillas, shredded monterey jack cheese, sliced avocados, sliced tomatoes, and alfalfa sprouts.   These are so unbelievably good.  I can’t stop raving about them.  The melted monterey jack paired with the creamy smoothness of the avocado, plus the sliced fresh tomatoes. Man O Man!  I use Roma tomatoes because they bring out the flavor and then…wait for it. Then filling it with alfalfa sprouts or broccoli sprouts gives the quesadilla the ultimate crunch and texture factor. OMG! When you take a bite, if that is not mouth-watering enough, top it off with Sweet Chili Sauce for an incredible taste experience.  Frying the tortilla in butter or oil also brings out the flavors.

Grab an 8 inch frying pan.  It can be non-stick, cast iron or whatever you feel comfortable to cook with.  You can either spray the pan with non-stick, canola/vegetable oil or use a dab of butter. Then place a tortilla on the pan and sear the tortilla on medium heat. While it is warming up and when it begins to bubble, turn it over and place about 1/4 cup of shredded Jack cheese only on one half. Then with your tongs fold the tortilla together and flip when the cheese melts, remove from the pan.

This recipe has been locked inside my brain for a couple of decades. There has never been a physical one until now. Yay! I first tasted this veggie quesadilla about 35 years ago when I was in high school.  It was passed down from my Uncle to my Grandma at the time!  I guess you could call it a family heirloom! It’s one of those aspects of life that you never forget.  The taste of food and the memories it imparts to us.

Now take the quesadilla (uh… taco) with the melted gooey cheese that you set aside. Add the tomatoes, the yummy sprouts, and around three slices of avocado. Top it off with the Sweet Chili Sauce. By this time I can hardly wait to eat it.  You can devour it in one sitting. I don’t get to do that much, so more power to you. 🙂 This recipe can be tailored to fit you, your family, your friends or your kid’s class at school.

Prep 10 mins

Cook 5 mins

Total 15 mins

Author Karen @ The Tailored Spoon

Yield 2-4 servings

  • 4 Corn tortillas
  • 1 1/2 cups shredded Monterey Jack Cheese*
  • 2 Tomatoes, sliced
  • 1 or 2 Avocados, sliced
  • Alfalfa Sprouts*
  • Sweet Chili Sauce*
  1. Spray an 8-inch fry pan with cooking oil or use a dab of butter. Heat pan to medium. 
  2. Place a corn tortilla in the pan to sear one side being careful not to overcook, flip over with tongs.
  3. Add 1/4 cup of Jack cheese to one half of tortilla.
  4. When cheese is melted fold tortilla in half and remove from pan. Set aside and cool
  5. Open up quesadilla and add sliced tomatoes, avocados and sprouts. Then top it off with some sweet chili sauce.

These are incredibly simple!

*Go ahead and add any type of cheese you would like. 

* Use any kind of sprouts.  

Also, you don’t have to stick with just three vegetables.  Feel free to add anything else and pile it on! 

This is my favorite*Sweet Chili Sauce

Courses Lunch, Dinner

Cuisine Mexican

If you liked this recipe don’t forget to pin it!

If you made this recipe feel free to let me know in the comments or hashtag #tailoredspoon on Instagram! I am also on Pinterest, Twitter and Facebook.  If you have questions as well, ask me and I will try to answer them as best I can. Thanks so much for gathering here at the Tailored Spoon! I love sharing the recipes that I cook with you!

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