Exotic Vegetable and Cheese Quesadilla

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6 Flour tortillas
4 tbsp Tomato sauce
2 cups Grated Cheddar cheese
2 cups Grated Mozzarella cheese
2 tbsp Butter for brushing on top
For the filling
2 tsp Minced garlic
2 big Onions chopped
1 medium Zucchini chopped
1 big Red bell pepper chopped
1 big Yellow bell pepper chopped
1 Medium Broccoli Chopped
1/2 cup Jalapenos finely chopped
2 tbsp Olive oil
1 tsp Dry oregano
1 tsp Dry chili flakes
Handful Fresh basil leaves

Exotic Vegetable and Cheese Quesadilla

      • 30 minutes
      • Serves 2
      • Medium


      Quesadillas are most versatile and a perfect mealtime options that can be served with any kind of fillings. Whether you have friends coming over for dinner or you are looking for a quick healthy, filling meal that’s prepared in 3o minutes then this recipe is a real winner. The fillings for quesadilla can be anything you fancy or wish to. There are no rules or limitations to it. In this Exotic and cheese quesadilla, I have used some of the exotic vegetables like zucchini, broccoli, bell peppers and have spiced up with jalapenos. Well the most important ingredient that turns this vegetables quesadilla into really exotic one is combination of cheddar and mozzarella cheese. This takes this dish a notch higher when you take the first bite and when this gooey cheese melts into your mouth. I have used ready made tortillas in this recipe and the freshly sourced vegetables give the perfect crunch to this.

      This recipe will surely take away your woos for planning a quick meal for weekends. Also this is a winner recipe for your kids lunch box. Hope you like this and surely give me your feedback if your tri it out.

      If you are looking for more such quick dishes or party appetizers do check out these recipes

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      how to make Quesadilla

      how to make Quesadilla




      To make the filling

      Heat olive oil in a pan.
      Once the oil is hot, add garlic and onions and saute for 2 minutes.


      Add red bell pepper, yellow bell pepper, zucchini and broccoli. Add salt and cook till 3-4 minutes till all the vegetables are tender and cooked well. Switch off the flame and sprinkle dry herbs and leave the filling to cool a bit at a room temperature.


      Heat a griddle and keep a flour tortilla on it. Spoon 1 tbsp of tomato sauce on the tortilla and spread some cheddar cheese on one half of the tortilla. Top with the vegetable filling that we made and add some jalapenos and mozzarella cheese.


      Fold the tortilla into half to form a half moon shape and brush butter on the tortilla and turn it over. Brush some more butter on other side as well to get crispy and buttery quesadillas.


      Press the tortilla with the back of a ladle and cook till it is slightly browned and the mozarella cheese is melted. Once the quesadillas are done cut into quarters and garnish with some fresh basil and serve it hot with sour cream and Mexican Salsa.

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