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+ servings

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.