With these roasted vegetable quesadillas with chilli guacamole, it’s easy to achieve loads of flavour without too much effort.
I love quesadillas, and I love the fact that they’re quick and easy to make, perfect for busy families. I’ve never met a child who didn’t love a quesadilla.
For those not in the know, a quesadilla is like a toasted cheese sandwich made from tortilla wraps. The filling can wildly vary, but these ones are stuffed with a variety of roasted vegetables and both mozzarella and cheddar cheese. Yum! With an avocado and chilli dip on the side, they’re perfection.
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Ingredients, Substitutions and Variations
- Mushrooms, red bell peppers, sweetcorn – these are the vegetables that get roasted together. You could add some red onion too.
- Mozzarella and cheddar – I find this combination of cheese binds the quesadillas together perfectly.
- Tortilla wraps – you can use white, corn or whole meal – I used white.
- Avocado and chilli – super simple ingredients for the guacamole!
Top Tips
- Roasting the veg It doesn’t need long – just 20 minutes is enough to soften those veggies and make them delicious.
- Compiling the quesadillas Try to add more cheese around the outside of the quesadillas. This will help to bind them shut and prevent them from falling apart when you flip them.
- Flipping the quesadillas Give the quesadillas enough cooking time on the first side to melt the cheese, pressing down on the top tortilla (you can use a plate for this) so that they stick together. Then, use both a fish slice and a pair of tongs to gently lift and flip to cook the other side.
Roasted Vegetable Quesadillas
Delicious quesadillas stuffed with roasted vegetables and mozzarella and cheddar cheese, served with chilli guacamole.
Ingredients
- 100 grams chestnut mushrooms
- 1 large red bell pepper
- 150 grams tinned sweetcorn, drained
- 5 tablespoons vegetable oil
- 200 grams mixed grated mozzarella and cheddar cheese
- 8 tortilla wraps
- 1 avocado
- 1 chilli
Instructions
- Finely slice the mushrooms and the bell pepper. Add to a roasting dish with the sweetcorn. Add 1 tablespoon of oil and salt and pepper. Mix well, then roast for 20 minutes at 180 degrees Celsius.
- Cut the avocado in half and spoon out the flesh into a bowl. Finely dice the chilli and add to the avocado. Season with salt and pepper and mix well. Leave to one side.
- When the vegetables are done, lay four of the wraps on a work surface. Spoon the vegetables onto each one, spreading them out. Top with the grated cheese, and press the other tortilla wraps on top so that you have four ‘sandwiches’.
- Heat 1 tablespoon of the oil in a frying pan. Add one of the ‘sandwiches’ and fry until the bottom wrap is golden and crisp and the cheese is melting. Flip and do the same on the other side. Remove from the pan and repeat with the rest of the ‘sandwiches’.
- Serve cut into wedges with a spoonful of guacamole on the side.
More Mexican style recipes to enjoy:
- The Best Nachos and Dips
- Tomato, Red Pepper and Coriander Soup with Nachos
- Slow Cooker Pulled Chicken Burritos
- Tasty Black Bean Quesadillas
- 4 Hour Slow Cooked Beef Chilli
- Smoky Halloumi Fajitas
- Chilli Pie
- Chickpea and Courgette Vegetarian Chilli
- 15 Minute Pork and Pineapple Tacos
- Smoky Pork and Black Bean Tacos
