roasted-squash-and-mushroom-quesadillas

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.

mushroom-bell-pepper-squash

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.

roasted-veggies

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.

Roasted Squash and Portobello Mushroom Quesadillas

5 (1 rating)
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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Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 24 minutes
Total Time: 29 minutes

Ingredients

  • 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.
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
Author: Yvette Marquez
Course: Breakfast, Main Course
Cuisine: Mexican

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