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Vegetable Chipotle Quesadillas

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These Vegetable Chipotle Quesadillas make a wonderful dinner idea. These quesadillas are made with smokey chipotle peppers, bell peppers, red onions all nestled in a tortilla with warm Monterey Jack cheese and a traditional flavor that will have your family wanting more.

For a wonderful meal idea, pair these with our Easy Taco Soup for a flavorful meal.

Vegetable Chipotle Quesadilla - Savory and Meatless Dinner Recipe

When I was a little girl one of the first things I can remember my grandmother making me was a quesadilla. I was kind of a picky eater when I was little. I used to think of a quesadilla as a Mexican version of a grilled cheese sandwich.

My grandmother used to take great care in making these and she always serve them with her homemade tortillas. She also always serve them with her homemade salsa and a loving heart.

I make quesadillas for my family to but I do not make my own tortillas. But I have changed up the cheese quesadilla over the years. I love to add different ingredients to really make a fabulous meal.
My vegetable chipotle quesadilla is made with fresh garden vegetables, roasted chipotle peppers and store-bought tortillas (sorry Grandma!) These smokey and mildly spicy vegetable quesadillas make for a delightful meal! It’s also meatless, so it’s perfect for a “Meatless Monday” too!

 The vegetables are sautéed,


and then combined with the chipotle peppers that really brings out the flavors.


A tortilla sets the stage for the vegetable goodness,


And fresh Monterey Jack Cheese melts the smokey and savory flavors together.


I cut the quesadilla in half and serve with Pico De Gallo and sour cream. It is also great with salsa.

 These are so tasty!


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easy vegetable quesadilla

Vegetable Chipotle Quesadilla


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4 from 1 vote

Vegetable Chipotle Quesadillas

Course Dinner
Cuisine Meatless
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Raquel Pineira


  • 2 flour tortillas
  • 1/2 7 oz. can La Morena Chipotle peppers in adobo sauce
  • 1/4 cup chopped red onion
  • 1/4 cup chopped bell pepper
  • 1/4 cup chopped mushrooms
  • 1/2 cup shredded Monterey Jack cheese
  • 1 tablespoon olive oil
  • salt and pepper to taste


  • Heat oil in a skillet over medium heat.
  • Add chopped onion, bell pepper and mushrooms to heated oil and saute about 3 minutes until vegetables are crisp-tender. Add a sprinkle of salt and pepper.
  • Chop 2 chipotle peppers (about 1/2 can) and add to vegetables until warmed through.
  • Remove vegetable mixture from heat.
  • Warm tortilla in a heavy skillet (or griddle) and top with chipotle vegetable mixture, keeping the mixture on mostly one side of the tortilla.
  • Sprinkle with 1/4 cup shredded cheese.
  • Fold over top of tortilla and heat for 1-3 minutes.
  • Flip tortilla over and cook an additional 2-3 minutes.
  • Cut in half before serving.
  • Repeat with second quesadilla
  • This recipe may be doubled.
  • Serve with salsa and sour cream.



What childhood memories do you have of your Mother or Grandmother making for you?



When you need a really quick dinner idea, this is it. Vegetable quesadillas in a mild chipotle sauce. Ready in minutes!

I am linking up at the Country Cook party.

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