Veggie quesadillas | Jamie Oliver recipes (2024)

FAQs

How do you make quesadillas not soggy? ›

Ironically, the key to a crispy quesadilla is less fat in the pan, not more. Too much fat will make your quesadilla soggy instead of crispy. Use just enough to coat the bottom of your skillet — about 1/2 teaspoon of butter or oil. Warm it in the skillet over medium to medium-high heat.

Cheese is the glue holding your quesadilla together, and if you fail to sprinkle some beneath and on top of your other ingredients, your quesadilla will fall apart. Even though you probably don't need a quesadilla recipe, I offer you one here to help you put the guidelines into practice. 1.

To make multiple quesadillas at once, try baking them. Preheat your oven to 400°F and line a baking sheet with parchment paper. Brush your tortillas with oil and arrange the fillings over half the area. Flip the bare side of the tortilla over the filling and transfer it to the prepared baking sheet.

Veggie quesadillas are healthy, nutritious and filling just as they are, but you can also switch up this vegetarian quesadilla recipe to include some protein if you like. Add sliced steak, shrimp, ground beef, ground chicken or turkey, or grilled chicken quesadillas. This is completely optional, of course.

Sometimes the best cheese for quesadillas is whatever you have in the fridge when the craving strikes. Cheddar and Monterey Jack are standards of American-style quesadillas. But if you are planning ahead, consider that freshly grated cheese such as cheddar or Monterey Jack makes the meltiest quesadillas.

Unless you're using a non-stick pan, the extra lubrication from the oil will make it easier to flip your quesadilla and remove it from the pan or press when it's done. Most recipes, in fact, call for adding butter or oil to a frying pan and then adding either a tortilla or a pre-assembled quesadilla.

Flour tortillas absorb a lot of oil, so you only want to lightly coat the pan with oil. Use canola--olive oil is too much of an overpowering flavor. Tortillas burn easily, so you want to fry your quesadillas on medium heat.

The oil promotes even browning and makes the tortilla nice and crispy. You could use butter but it has a tendency to burn. If you want the flavor of butter on your quesadillas melt a tablespoon in the microwave, stir in a little cooking oil and brush it on your tortillas.

Can I make quesadillas ahead of time and reheat? ›

Enjoy hot, or allow to cool for a few minutes, cut into wedges and place in a container before refrigerating. These hearty quesadillas are good cold and can be reheated.

Delicious quesadillas with cheese and steamed vegetables like broccoli, carrot, bell pepper and mushrooms.

Veggie Quesadilla Ingredients:

I really recommend adding in some sweet potato, which adds a nice heartiness and balance of flavor to these vegetarian quesadillas. Then I also used a mix of bell peppers, red onion and corn for the quesadillas pictured here.

To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.

The oil promotes even browning and makes the tortilla nice and crispy. You could use butter but it has a tendency to burn. If you want the flavor of butter on your quesadillas melt a tablespoon in the microwave, stir in a little cooking oil and brush it on your tortillas.

Preheat your pan

Adding your tortillas intoan already-warm pan instead of a cold one will help them start cooking and getting crispy right away, rather than risking sogginess. Make sure that you lightly grease your dish, which will help keep the tortillas from sticking to the pan.