These grilled vegetable and cheese quesadillas are loaded with grilled peppers, zucchini, and corn, then tossed together with a mix of cheeses plus a delicious mango salsa. Everything is then stuffed inside tortillas, pan-fried, and cooked until crisp and golden. Crispy on the outside, melty and cheesy on the inside. Kind of like a vegetable grilled cheese…and yes, totally delicious!
I’m spending my last couple of nights with my family. We’ve done some island hopping, going from Turks and Caicos, to George Town and Staniel Cay in the Exumas, and we’ve now moved on to our final destination of Nassau. Excited to explore today and tomorrow before heading out for NYC on Friday. If you haven’t yet RSVP for the Anthropologie workshop, please do so here. It’s almost sold out!
OK. Moving along.
I know that Taco Tuesday is more the thing, but maybe we can make quesadilla Wednesday a thing? Either way these quesadillas need to be a part of your Wednesday night dinner.
Usually I’ll make chicken quesadillas, but before I left for vacation I had a lot of veggies to use up in my fridge, so these quesadillas are what I’m calling, clean out the fridge quesadillas. Back in the day I used to make a lot of quesadillas for my brothers. It was always one of their favorite meals for me to make. Of course, my brothers prefer their quesadillas with chicken, but my personal favorite are these veggie filled quesadillas.
Here are the details.
I used a mix of peppers, zucchini, and corn, lots of pepper jack and cheddar cheese, and then sandwiched everything in between two tortillas. I pan fried the tortillas until they were golden, crisp, and perfect. The key is to use a mix of peppers, I used a red bell and a poblano. The red bell has a delicious sweet flavor, while the poblano gives the quesadillas a nice smokiness.
Before tossing the veggies on the grill, I seasoned them with some chili powder and paprika for a little extra flavor. I also grilled up some jalapeño peppers for extra heat, and then tossed everything with lime juice and cilantro. The veggies are worthy of eating on their own, but of course everything is better with a little cheese, so I paired them with two of my favorites, cheddar and pepper jack.
The one thing that I did not do with these quesadillas, that I usually do with almost all quesadillas I make, is add rice. For whatever reason this quesadilla just didn’t feel as though it needed rice, but if you wanted to add a little cooked rice, or even quinoa, I think that would be great.
As for the tortillas, I ended up using corn tortillas, but you can use corn or flour. It’s really more of a personal preference, so use your favorite variety or whatever you have on hand!
What I love about this recipe is that it is so easily adaptable. You can use whatever you have on hand, swapping the zucchini for eggplant and the corn for tomatoes, or whatever your favorites are. Same goes for the cheese, use what you love!
The mango salsa however? I don’t recommend switching that up, it’s just so good as is. I ended up using a peach in my salsa as well, since I had one hand. If you ask me, you really need to use the salsa. I like to add a little to the inside of the quesadilla before cooking and then top each triangle with a generous scoop before eating. It’s so good.
This is the perfect dinner to make on a busy night, or even a Friday or Saturday night for a fun meal with friends. You could do a build your own quesadilla bar and grill up a ton of vegetables and then have everyone assemble their own tortillas. It would make for a super fun night and actually creates less work for the hostess.
If you make this quesadilla, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this easy, recipe don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Grilled Vegetable and Cheese Quesadillas with Mango Salsa
Servings: 4 servings
Calories Per Serving: 619 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 mango, diced
- 1 peach, diced
- 1 jalapeño, seeded and chopped
- juice from 1 lime
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh cilantro. chopped
- 1. Pre heat the grill to medium high heat. Toss the bell peppers, poblano pepper, and zucchini with olive oil, chili powder, paprika, and a pinch each of salt, and pepper. Grill the vegetables for 3-5 minutes per side or until light char marks appear. During the same time, grill the corn until charred all over. 2. Once the veggies are cool enough to handle, cut into smaller pieces. Remove the corn kernels from the cob. 2. To make the salsa. Combine all ingredients in a bowl.3. Heat a large skillet over medium heat and add the remaining 1 tablespoon olive oil. 4. Place 4 tortillas down on a clean counter. Sprinkle each tortilla with a little cheese, then evenly distribute the veggies, add a spoonful of mango salsa, and then another sprinkle of cheese. Place the tortilla onto the hot griddle or skillet and cover with the top plain tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until golden. 5. Serve with the remaining salsa and avocado. Enjoy!
Veggies and melty cheese? YUM.