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4 from 1 vote

Vegetable Chipotle Quesadillas

Vegetable Chipotle Quesadillas made with simple ingredients for a quick lunch or dinner idea.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: Meatless
Servings: 2
Calories: 163kcal


  • 2 flour tortillas
  • ½ 7 oz. can La Morena Chipotle peppers in adobo sauce
  • ¼ cup chopped red onion
  • ¼ cup chopped bell pepper
  • ¼ cup chopped mushrooms
  • ½ 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 ½ 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 ¼ 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.


Calories: 163kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 223mg | Potassium: 123mg | Fiber: 2g | Sugar: 2g | Calcium: 44mg | Iron: 1mg