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veggie chipotle quesadillas

Veggie Chipotle Quesadillas

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Author Paula Bendfeldt-Diaz

Ingredients

  • 1 cup finely diced bell pepper I used green, yellow and red to give it more color
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped yellow squash
  • 1/2 cup chopped red onion
  • 1/2 cup chopped mushrooms
  • 1 tablespoon chopped chipotle chiles in adobo sauce
  • ½ cup red enchilada sauce
  • 1 ½ cup shredded Mexican three cheese blend
  • flour tortillas

Instructions

  1. Preheat oven to 400 F. Place tortillas on a 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. In a large skillet, heat the olive oil over medium heat.
  5. 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.
  6. Add sweet bell pepper, zucchini, yellow squash, and mushrooms and cool over medium heat for about 5 minutes, or until just tender.
  7. Remove vegetables from pan.
  8. Mix enchilada sauce and chipotle chiles,.
  9. Spoon about 1-2 tablespoons of enchilada sauce over the baked tortillas.
  10. Top with cheese.
  11. Place back in the oven and cook for 5-6 more minutes, until the cheese has melted. Remove from oven and garnish with fresh cilantro.

Recipe Notes

I divided the enchilada sauce in two and added the chiles to half of it so I could make a milder version of this for the kids.