Vegetable Quesadillas

sautéed fajita vegetables, Cheddar cheese, sour cream, guacamole, chipotle salsa, corn tortillas

1706 Recipe

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 544 | Category: Gluten-Free, Pescatarian, Vegetarian | Allergens: Contains Milk (Cheddar Cheese + Sour Cream) | Excellent Source of: Calcium, Fiber, Iron, Protein, Vitamin A, Vitamin C | Good Source of: Potassium


  • - Chef's Knife
  • - Large Nonstick Skillet
  • - Measuring Spoons
  • - Paper Towels
  • - Small Bowl
  • - Spatula

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Avocado
  • - Cheddar Cheese
  • - Chili Powder
  • - Chipotle Salsa
  • - Corn Tortillas
  • - Cumin
  • - Fajita Mix
  • - Lime Juice
  • - Sour Cream

Wine Pairings by @grapefriend

Pinot Bianco’s oh-so-light apple will coast right alongside the veggies and cheese.

Beer Pairings

Mexican food and Light Lagers are a classic combination.

TK Table Talk:

Would you rather have a dog with a cat’s personality or a cat with a dog’s personality?

What To Do:

Vegetable Quesadillas - Step 1

1. Sauté the Vegetables: Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add fajita mix, cumin, chili powder, and ¼ teaspoon each salt and pepper. Sauté 8 minutes or until tender.

Vegetable Quesadillas - Step 2

2. Assemble the Quesadillas: Sprinkle half of cheese on 3 tortillas; top evenly with sautéed vegetables. Top with remaining cheese and remaining 3 tortillas.

Vegetable Quesadillas - Step 3

3. Cook the Quesadillas: Wipe skillet clean with paper towels. Heat 1 teaspoon oil in skillet. Add one quesadilla, and cook 2 minutes on each side, or until tortillas are browned and cheese is melted. Repeat batches twice.

Vegetable Quesadillas - Step 4

4. Make the Guacamole: Cut avocado in half. Remove the pit and scoop out the flesh into a small bowl. Add ONLY 2 teaspoons lime juice (see Pro Tip) and ¼ teaspoon each salt and pepper. Mash mixture with a fork until desired consistency is reached.

To Serve: Cut the quesadillas into wedges. Place on a platter with guacamole, salsa, and sour cream.

Pro Tip:

Mix the leftover lime juice with ¼ cup water and freeze to make a couple of ice cubes to brighten your sparkling water!

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife