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Cheese Quesadilla with Chipotle Mayo on a sheet pan.
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5 from 3 votes

Cheese Quesadilla with Pan Roasted Vegetables

Cheese Quesadilla with Pan Roasted Vegetables is a flavorful side or snack that comes together in minutes. It's the perfect weeknight side for a cozy soup, like Knorr Sopa Mexicana. Learn how to make a cheese quesadilla with golden toasted tortillas, melted cheese, and your favorite add-ins. Serve with a chipotle lime mayo, guacamole, and salsa for a flavor-packed meal!
Prep Time5 mins
Cook Time20 mins
Course: Side Dish, Snack
Cuisine: American, Mexican
Servings: 2
Calories: 1360kcal

Ingredients

Cheese Quesadilla

  • 1 tablespoon neutral cooking oil
  • 1 small onion diced
  • 1 green bell pepper diced
  • ½ teaspoon chili powder
  • 1 teaspoon kosher salt
  • 4 oz canned diced green chiles
  • ½ cup black beans rinsed and drained
  • 2 teaspoons butter
  • 2 medium flour tortillas
  • 1 ½ cups Shredded Monterey Jack cheese

Chipotle Lime Mayo

  • 1 cup mayonnaise
  • 2 chipotle peppers in adobo sauce
  • ½ tablespoon adobo sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • Juice from 1 lime

For Serving

  • Salsa
  • Guacamole
  • Sour cream

Instructions

Cheese Quesadilla

  • Cook onion and bell pepper - Heat a skillet over medium heat. Add the oil to the pan and warm. Once the oil is hot, add the onions, bell peppers, chili powder, and salt. Use a cooking spoon to stir the vegetables until they are evenly coated with oil and spices. Use the spoon to spread the vegetables evenly in the pan and allow them to cook for 10-12 minutes, stirring halfway through. The onions will be soft and translucent.
  • Add green chiles and beans - Stir in the diced green chiles and black beans to the vegetables. Use the cooking spoon to scrape the fonds (brown bits) from the pan and give the vegetables a good stir until well mixed. Cook the vegetables mixture for an additional 3-5 minutes. Remove from the heat and set aside.
  • Fill the quesadilla - In a separate large non-stick skillet, melt butter on low-medium heat. Add a tortilla and warm for a few seconds. Add cheese to half of the tortilla, then scoop and spread a few spoonfuls of the vegetable mixture on top of the cheese, following by more cheese.
  • Cook the quesadilla - Fold the tortilla over to create a half circle. Cook the quesadilla for about 2 minutes or until the tortilla is golden brown on one side, then use a spatula to flip the quesadilla to cook the other side for 2-3 minutes.
  • Cut and serve - Repeat steps 3 and 4 to make additional quesadillas. Cut the quesadilla into wedges and serve with chipotle lime mayo, salsa, and guacamole.

Chipotle Lime Mayo

  • Blend ingredients - While the vegetables cook in the pan, make the chipotle lime mayo. Add mayo, chipotle peppers in adobo sauce, adobo sauce, kosher salt, and lime juice to a blender or food processor. Pulse until the mixture is smooth and creamy. Transfer to a serving bowl and garnish with lime and ciltrano (optional). Serve with the quesadilla.

Nutrition

Calories: 1360kcal | Carbohydrates: 42g | Protein: 30g | Fat: 120g | Saturated Fat: 31g | Polyunsaturated Fat: 56g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 4321mg | Potassium: 572mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1936IU | Vitamin C: 72mg | Calcium: 738mg | Iron: 4mg