Our Easy 15 minute Vegetarian Quesadilla recipe is filled with nutrient dense vegetables and two kinds of cheese for protein.
Quesadillas are known for their ease and comfort food appeal. They are a great way to use up extra vegetables, cheese or meat from your leftovers. This vegetarian quesadilla recipe is Mediterranean style using feta cheese, sundried tomatoes, mushrooms and spinach.
And of course we had to throw in a couple of surprises like the Monterey pepper jack cheese for a hint of spice and pineapple………..yes, you read that right, pineapple.
I saw this quesadilla on the menu of Raging Burrito, a great little restaurant in Decatur, GA.
I’ve never actually had their Mediterranean Quesadilla so I’m not trying to compare it or call this vegetarian quesadilla recipe a copycat recipe. It’s just that I was inspired when I saw it on their menu. And I’m glad I did because it’s delicious!
Keeping it vegetarian adds vitamins & minerals. This healthy quesadilla recipe takes some of the guilt out of comfort food.
How To Make Our Vegetarian Quesadilla Recipe, Mediterranean Style
The only cooking involved with the vegetarian quesadilla recipe is to saute the mushrooms and then cook the actual quesadilla.
If you didn’t buy sliced mushrooms then clean them first and then slice, about ¼” slices. Don’t rinse the mushrooms under running water. Instead wipe the dirt off with a paper towel.
Add oil to a skillet over medium heat and saute mushrooms for about 3-5 minutes or until releasing water and cooked through. Stir occasionally. Add teaspoon of balsamic vinegar for a nice flavor addition. If only cooking mushrooms for one quesadilla then only add a small splash of balsamic vinegar.
Add the Monterey pepper jack cheese to the whole tortilla. Add all of the other filling ingredients, less the spinach, to one half of the tortilla. And finally add the spinach just before folding the cheese half of the tortilla over the ingredient filled half.
Why Fold When Making Quesadillas?
I used to make vegetarian quesadilla recipes, actually all quesadilla recipes, with two tortillas. Fill the bottom tortilla with all of the ingredients and then flip the whole thing. Problem is that it’s very difficult to flip the quesadilla without losing fillings.
If you use only one tortilla, spread fillings over only half of it. Then use a spatula to fold the one tortilla in half. Then there’s no flipping. Plus if you eat the Vegetarian quesadilla on-the-go you have one side enclosed, further safety for keeping the ingredients on the inside of the quesadilla instead of on your hands or clothes!
Ingredient Substitutions For Our Vegetarian Quesadilla Recipe
Oh my gosh, you can use almost anything in a quesadilla. You have to include some kind of cheese because, well, it’s ooey and gooey and acts like glue to hold the tortilla and the fillings together.
Monterey Pepper Jack Cheese – Plain Monterey jack cheese to leave the heat out. Or cheddar is always a good substitute. Whatever cheese you have on hand is good.
Feta Cheese – Plain goat cheese is a good substitute. Or leave out for those eaters that don’t like the tang of either feta or goat cheese.
Sundried Tomatoes – You can easily replace with sliced fresh tomatoes. If you use grape tomatoes, slice in half and cook them with the mushrooms, not a necessary step but adds another flavor dimension.
Mushrooms – use either plain white button mushrooms or small portabello (baby bellas), sliced.
Spinach – for you kale lovers out there, you can substitute kale for spinach. Personally, I’m a spinach fan, the texture of kale gets to me sometimes, especially raw.
Pineapple – OK, this ingredient is a little odd and I left it out the first time. But it adds a great sweetness to counter the tang of the feta and tartness of sun-dried tomatoes.
Flour Tortilla – Feel free to use corn tortillas if you like. You may want to double corn tortillas up because they tend to rip easily.
Make Our Vegetarian Quesadilla Recipe Easy To Eat-On-The-Go
Wrap in parchment paper, like we describe for wrapping a sandwich. This way the tortilla won’t get as soggy as if you put in in a plastic bag.
Eat room temperature or warm for just 30 seconds in the microwave.
Cut into triangles for hand held quesadilla size.
If You Like Our Vegetarian Quesadilla Recipe (But Eat Fish or Chicken) You’ll Like:
Chicken Sausage Hand Held Frittatas
Dutch Baby With Tomatoes and Spinach, leave out the bacon
If You Like Our Vegetarian Quesadilla Recipe And Stick To A Vegetarian Diet You’ll Like:
Vegetarian Quesadilla Recipe, Mediterranean Style
Easy, healthy 15 minute vegetarian quesadilla recipe, Mediterranean style. With feta cheese, sun-dried tomatoes and spinach. Plus a couple of surprise ingredients like pineapple!
Ingredients
- 4 ten inch flour tortillas or corn tortillas
- 1 cup Monterey pepper jack cheese shredded, about 4 ounces
- 4 Tablespoons feta cheese crumbled
- 16 medium slices sun-dried tomatoes in oil
- 8 large mushrooms, sliced white or baby bellas
- 2 cups fresh baby spinach washed and dried
- 8 ounces pineapple, optional diced, about 2 small packaged fruit bowls
- 1/2 teaspoon balsamic vinegar, optional
- 2 teaspoons canola or olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Optional Toppings
- 1/4 cup sour cream
- 1/2 cup salsa
Instructions
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If you didn’t buy the mushrooms sliced, then wipe with a paper towel to clean and slice into ¼” slices. Rinse out the plastic mushroom container, wipe dry.
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Heat 1 Tablespoon canola or olive oil over medium heat in a skillet. Add the sliced mushrooms and saute for about 3-5 minutes or until releasing water and softening. Stir occasionally. Add ½ teaspoon balsamic vinegar (optional) and sprinkle with kosher salt and fresh pepper. Pour cooked mushrooms back into original plastic container or on a paper plate.
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Wipe out skillet with a paper towel leaving a little oil in the pan. Add a tortilla. Spread ¼ cup Monterey pepper jack cheese over tortilla.
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On just one half add the cooked mushrooms, pineapple, feta, sun-dried tomatoes and finally the spinach. Fold the empty half over the ingredient filled half and continue to cook until the Monterey pepper jack cheese has melted and the tortilla has a nice golden brown color.
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Remove from heat and let sit for a minute to let the cheese set up. Then cut into 3 triangles.
Top with salsa and sour cream if you wish.
Recipe Notes
See post for Ingredient Substitutions for Vegetarian Quesadilla
Mushrooms – I’ll usually cook the entire pint of mushrooms and keep the leftovers in the refrigerator. They are great to throw in an omelet, on top of a steak or chicken, or over a quinoa burger. If using the whole pint increase the balsamic vinegar to 1 teaspoon.
The reason you use only one tortilla and fold it over is to make it easier. Rather than trying to flip an entire round with fillings that want to spill all over the place.
I’m always looking for quick, easy vegetarian recipes but most fall short. This one is a winner! So easy yet with flavor. I’m not a huge fan of sundried tomatoes but small grape tomatoes thrown in a skillet to blister the skin is my go to replacement for them. Thanks for a great recipe!!
Great idea with the grape tomatoes. I love those for breakfast with an egg too.
I’m vegan but I have discovered that Violife offers a plant-based feta cheese that can easily be mistaken for the real thing. Plus there is a variety of vegan cheeses perfect for this recipe. I love making quesadillas; Thanks
Thanks for the tip Mary!