Roasted Mexican Vegetable Quesadillas

Flavourful roasted veggie quesadillas with Mexican-style seasoning. Cheesy, crispy and a scrummy dinner perfect for Cinco de Mayo! 

quesadillas recipe

The best homemade quesadillas with delicious roasted vegetable filling. I served mine with a zingy and spicy chipotle lime sour cream. I took sour cream and mixed through about a teaspoon of  chipotle in adobo. It resulted in a smoky and tasty cooling dip to serve alongside the quesadillas!

roasted veggie bowl

soft corn tortillas

Fancy trying these tasty corn tortillas – grab yourself a pack here!

mexican chile

I received these delicious ingredients and products from the Cool Chile Co. The company was started in 1993 and they import the best dried chillies direct from México – providing the UK with a whole new range of flavours for real Mexican home cooking. I was really excited about this project because I really love Mexican food and it’s one of my favourite cuisines. For my recipe ingredients I received a jar of chipotles in adobo, chile pasilla diced, tomatillo salsa, gluten free soft corn tortillas & Mexican chocolate from the markets of Oaxaca, which is famous for it’s Mexican hot chocolate!

A recipe that sprang straight to my mind was quesadillas! I’ve been making quesadillas ever since I watched Thomasina Miers’ programme “Mexican Food Made Simple”I also have the cookbook which is amazing for whenever I’m craving Mexican food. I just love how easy quesadillas are to make and how many different flavours can be put together to create a delicious lunch or light dinner. So I took the gluten free soft corn tortillas and prepared them as instructed. I filled each quesadilla with my Mexican roasted veggie mix. These veggies are SO good – they have a very light hint of cumin and smoky paprika flavour and when mixed with the oozy cheese they taste heavenly. You could also use the tortillas to make taco shells for your favourite taco fillings or simply cut into tortilla chips and dip into guac and sour cream! The choices are pretty much endless!

Ingredients – {Makes 8 small quesadillas}

1 red bell pepper, deseeded and chopped into medium chunks

1 yellow or orange bell pepper, deseeded and chopped into medium chunks

1 courgette, cut into small chunks

1 small red onion, finely sliced

2 tbsp oil (I used light olive oil)

1 tsp ground cumin

1 tsp paprika

Garlic salt, to taste or regular salt

Cracked black pepper

8 small wheat or corn tortillas – I used Cool Chile Co. gluten-free tortillas for this recipe

Cheddar or Monterey jack cheese, grated – Use as much as you’d like!

Chiptole Lime Sour Cream –

Sour cream – approx. 150ml

1/2 – 1 tsp of chipotle in adobo 

Juice from 1/2 lime

Method –

1. Preheat oven to 160 Fan / 180°C / 350°F / Gas Mark 4 – place the chopped vegetables on a large baking tray. In a small bowl mix together the oil, spices and seasoning. Drizzle over the vegetables and mix to coat. Roast for 15-20 minutes or until soft and starting to lightly colour. Once cooked leave to cool on the tray.

2. Preheat a grill pan or frying pan and brush with a little oil. To assemble the quesadillas: Fill one half of each tortilla with some of the veggie mixture. Then top with cheese. Fold over in half to seal fully. Grill/fry in the pan 2-3 minutes per side until they’re crispy and toasted. Repeat this with the remaining ingredients.

3. Serve warm with chipotle lime sour cream, guacamole and lime wedges!


quesadillas slices

You may also like…

chilli con carne

BEST EVER Chilli con Carne 

mexican rice bowls easy

Mexican-style Chicken & Rice Bowls 


One-Pot Spicy Mexican Rice (one of my favourite recipes from the archives!)

Thanks for reading! Enjoy the recipe. Happy Cinco de Mayo! If anyone has any Mexican recipe recommendations I would love to hear them!


57 thoughts on “Roasted Mexican Vegetable Quesadillas

  1. So gourmand ! Love quésadillas Jess and this one looks extra ! You are a Lucky girl to received all these produits! It looks so tasty ! Have a lovely week 🙂

  2. If I’m looking for a delicious way to eat veggies, it’s layered between two tortillas and lots of cheese. MMMmmmm these look soo good! Great recipe, Jessica!

  3. I love, love, love quesadillas, Jess! And these look awesome…but that chipotle lime sour cream? Just stop right there. I think I’ll need to make extra as I suspect I’ll just eat half of it with a spoon before it ever makes it to the quesadilla! Happy (early) Cinco de Mayo!

    • Thanks so much David! Quesadillas are definitely my favourite Mexican food! 😀 It was my first time experimenting with the chipotle and sour cream but it was delicious mixed with the cooling lime! Happy Cinco de Mayo – have a great one!

  4. Oh wow!! These pictures look amazing!! Ya got me hungry for Mexican food!! YUM! Great way to celebrate Cinco De Mayo!! 🙂

  5. Wow everything looks delicious! Am I the only one that gets excited when I find someone else who makes their sour cream the same as me? Except for the lime. Adding more sour to the sour cream – that’s actually pretty genius.

  6. Your Mexican feast looks delicious! It’s hard to find authentic Mexican ingredients in Australia – I’m so jealous of those who have better access to things like jars of unique chillies.

  7. Pingback: Top 5 Veggie Recipes Even Fussy Kids Will Eat - Chef Silvia

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