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Roasted Squash and Portobello Mushroom Quesadillas

By Yvette Marquez-Sharpnack | Muy Bueno

5 (1 rating)

2

Updated Apr 16, 2025

Mexican recipes do not have to be complex to make – take this easy vegetarian quesadilla for example, the flavor combinations may be complex, but they are so simple to make.

Rather than ordering pizza or running to your favorite fast food restaurant, buy these fresh veggies and make these flavorful quesadillas in less than 30 minutes. I guarantee your family will be very satisfied and happy, I know my children and hubby loved them.

There is something so comforting about the smell of roasted vegetables. Give it a try, and enjoy the roasted aroma. I served these quesadillas with chile de arbol salsa.

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🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.

AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.

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5 (1 rating)

Roasted Squash and Portobello Mushroom Quesadillas

By Yvette Marquez-Sharpnack | Muy Bueno

Total Time: 29 minutes mins

Yield: 4 servings

Prep: 5 minutes mins

Cook: 24 minutes mins

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Buy some fresh fall veggies and make these flavorful cheesy squash quesadillas in less than 30 minutes. I guarantee your family will be very satisfied and happy, I know my children and hubby loved them.

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Ingredients 

1x2x3x

• ▢ 2 yellow squash, sliced
• ▢ 2 Portobello mushrooms, stemmed, gills removed, and chopped
• ▢ 1 red sweet pepper, stemmed, seeded, and chopped
• ▢ 2 tablespoons olive oil
• ▢ Salt
• ▢ Ground back pepper
• ▢ 8 10- inch flour tortillas
• ▢ 3 cups shredded queso jalapeño or pepper jack cheese

Instructions 

• Preheat oven to 450 degrees F.
• Arrange squash, mushrooms, and bell peppers on a baking sheet and drizzle with olive oil. Season with salt and pepper.
• Roast for 10 to 15 minutes or until brown and tender.
• Place a cast-iron griddle over medium-high heat. Place a tortilla on the griddle and add cheese. Add roasted veggies on a slightly warmed tortilla. Place another tortilla on top. Cook until lightly golden, about 2 to 3 minutes or until cheese melts. Flip over and cook until golden brown. Let cool for one minute and then cut into wedges.
• Serve warm and, if desired, with salsa.

Notes

I served these quesadillas with chile de arbol salsa.

Nutrition

Serving: 1quesdadilla | Calories: 592.74kcal | Carbohydrates: 38.01g | Protein: 27.91g | Fat: 37.1g | Saturated Fat: 18.18g | Cholesterol: 75.43mg | Sodium: 872.93mg | Potassium: 632.86mg | Fiber: 3.63g | Sugar: 7.51g | Vitamin A: 1779.2IU | Vitamin C: 54.65mg | Calcium: 710.53mg | Iron: 3.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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