Quesadilla Casserole Veggie Recipes

FARMER'S MARKET VEGETARIAN QUESADILLAS

Steps:

• In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
• Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

MEXICAN QUESADILLA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease.
• Stir tomato sauce, black beans, diced tomatoes with lime juice and cilantro, corn, and chopped green chiles into the ground beef mixture; season with chili powder, cumin, garlic, oregano, and red pepper flakes. Reduce heat to low and cook mixture at a simmer for 5 minutes.
• Spread about 1/2 cup beef mixture into the bottom of the prepared baking dish; top with 3 tortillas, overlapping as needed. Spread another 1/2 cup beef mixture over the tortillas. Sprinkle 1 cup Cheddar cheese over beef. Finish with layers of remaining tortillas, beef mixture, and Cheddar cheese, respectively.
• Bake in preheated oven until heated throughout and the cheese is melted, about 15 minutes. Cool 5 minutes before serving.

QUESADILLA CASSEROLE (VEGGIE)

Steps:

• Preheat oven to 400 degrees F.
• In a skillet, heat oil over medium heat.
• Add the onion and cook 5 minutes.
• Add 1/2 the beans and mash into a chunky paste.
• Stir in reserved liquid.
• Grease a heavy oven-proof skillet.
• In a bowl, combine corn, parsley and remaining black beans.
• Place a tortilla in the skillet and spread with 1/3 cup mashed bean mixture.
• Top with 2/3 cup corn-bean mixture and 1/2 cup cheese.
• Press with a spatula to compress the layers.
• Repeat with remaining tortillas, mashed black beans, corn0bean mixture, and cheese - add a little extra cheese on top.
• Bake until cheese is melted and the casserole is heated through - about 30 minutes.
• Transfer to broiler and cook 1 minute until the top is brown and bubbly.
• Serve with enchilada sauce.

QUESADILLA CASSEROLE

Steps:

• Preheat oven to 400 degrees F and grease a 10 inch cast iron skillet.
• In a skillet, heat oil over medium heat; add onions and cook until softened, about 5 minutes.
• Add 1 1/2 cups black beans and mash into a chunky paste; stir in reserved liquid.
• In a bowl, combine corn, parsley, and remaining black beans.
• Place a tortilla in the prepared cast iron skillet; layer with 1/3 cup mashed black beans, 2/3 cup corn and bean mixture, then 1/2 cup cheese.
• Repeat layers with remaining tortillas, ending with cheese.
• Bake until cheese is melted and casserole is heated through, about 30 minutes.
• Run under broiler for a minute if desired; serve with enchilada sauce.

ROASTED VEGETABLE QUESADILLAS

Steps:

• In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until tender. Reduce heat to 350°., Divide vegetable mixture evenly between two tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake for 8-10 minutes or until cheese is melted. , Cut each quesadilla into six wedges. Garnish with guacamole, sour cream, salsa and olives if desired.

EASY VEGGIE QUESADILLA

Steps:

• Lightly spray a small frying pan with cooking spray.
• Cook the diced vegetables in the pan for about 3 minutes. Remove from the heat & add the taco sauce.
• Lightly spray another small frying pan with cooking spray.
• Place 1 of the tortilla shells into the pan. Put a thin layer of cheese onto the shell.
• Scatter the vegetable mixture over top of the cheese. Add another thin layer of cheese & cover with the second tortilla shell.
• Cook on both sides until slightly brown.
• Cut into quarters & serve hot.

QUESADILLA CASSEROLE

Steps:

• Brown beef and onions in a large skillet on medium-high heat, drain. Add tomato sauce, beans, corn and green chiles mix well. Stir in all of the spices (except red pepper). Bring to boil. Reduce heat to low simmer 5 minutes. Add red pepper to taste, if desired.
• Spread 1/2 cup of beef mixture on bottom of 13x9x2"-inch baking dish sprayed with non-stick cooking spray. Top with 3 of the tortillas, over lapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
• Bake in preheated 350 oven for 15 minutes or until heated through, let stand 5 minutes before serving.