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Open-Faced Enchilada Veggie Quesadillas

Open-Faced Enchilada Veggie Quesadillas

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Quesadillas smothered in enchilada sauce, peppers, onions, olives, and avocado for a fresh version of the Mexican treat you love.MORE+LESS-


(6-inch) Old El Paso™ flour tortillas


cup Old El Paso™ enchilada sauce


white onion, sliced thinly


green bell pepper, seeds and membranes removed and diced finely


red bell pepper, seeds and membranes removed and diced finely


yellow bell pepper, seeds and membranes removed and diced finely


cups Mexican shredded cheese


cup cilantro, chopped

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  • 1

    Preheat the oven to 400°F. Place tortillas on an ungreased baking sheet, lightly spray with cooking spray and prick all over with a fork. This helps prevent big bubbles from forming. Bake for 5-6 minutes, until they are puffed and begin to turn golden. Remove from oven and allow to cool. Keep the oven on.

  • 2

    In a large skillet, heat the olive oil over medium heat. Add the sliced onions to the skillet, season with salt and pepper to taste, and cook over medium-low heat, stirring occasionally, until onions turn translucent and begin to caramelize (about 8-10 minutes). When the onions are almost done, add the diced peppers and cook just until they begin to soften. Remove skillet from heat.

  • 3

    Spoon about 1-2 tablespoons of enchilada sauce over each of the baked tortillas. Top with the onions and veggie mixture, olives and cheese. Place them back in the oven and cook for 3-5 more minutes, until the cheese has melted.

  • 4

    Remove from oven and garnish with fresh cilantro, diced avocado, and sour cream.

  • 5

    Slightly adapted from Open-faced Enchilada Veggie Quesadillas

No nutrition information available for this recipe

More About This Recipe

  • Veggie Mexican? Why not? Try these open-faced veggie quesadillas, and you’ll be a believer too!I love Mexican food but hate that it can often leave you feeling lethargic and weighed down. For lunch, I like to keep it light and preferable chock full of vegetables.These Open Faced Enchilada Veggie Quesadillas, adapted from Tasty Kitchen, are a vegetarian feast topped with vibrant vegetables and a sprinkle of cheese. So you can have your Mexican and light meal too.By the way, I grew up in Arizona and had only had quesadillas open faced so I never knew people actually folded them over until later in life.Top with your favorite toppings. I chose some diced avocado and a little sour cream.These quesadillas are full of fiber and will have you feeling satisfied!

15 Best Quesadilla Recipe Ideas

Quesadillas are the perfect quick meal. When it comes to easy recipes to make at home, the cheese quesadilla wins the prize for being one of the simplest. Quesadillas let you experiment with a variety of flavors. So, grab the tortillas, heat up the skillet and find the best quesadilla recipe! Full of protein, fiber and all things delicious, there’s something about quesadillas that always satisfies. Our collection of quesadilla recipes is a staple for nights when you need an inexpensive dinner with little prep and a short cooking time.

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Where’s the full recipe - why can I only see the ingredients?

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If you don&rsquot have time to cook a full-on dinner, why not try one of these lighter lunch options&hellip

Homity pie (cheesy leek and potato pie)
Secret ingredient tomato soup from Lauren&rsquos Latest
Open faced enchilada veggie quesadillas from Two Peas and their Pod
Spicy tattie puffs from Tinned Tomatoes
BBQ tempeh sandwiches from Oh My Veggies
Sweet potato black bean burritos from the Novice Chef
Mushroom, garlic and parmesan flatbread from My Life as a Mrs
Vegetarian meatball sub from Happy Food Healthy Life
Spicy veggie tacos with chunky guacamole from Tinned Tomatoes

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Easy Green Chile Enchiladas

In a small skillet, saute onions with the butter over medium-low heat until the onions are nice and golden brown.

In a small saucepan, combine green enchilada sauce with green chilies and heat until very warm.

In the oven (on a baking sheet) or microwave, melt cheese all over the top of each tortilla so that it covers most of the surface area.

To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add salsa, sour cream, pico de gallo, and cilantro as needed.

(Save extra sauce for use on nachos, quesadillas, chicken, etc.)

When I was in Albuquerque with Marlboro Man and the boys a month ago, I had a really fun book signing. Such incredibly nice and lovely people. (Hi, ABQ!) However, I didn&rsquot eat much the day of the signing, and by the time the signing was over that night I was ravenous. But the thought of eating a late-night burger just wasn&rsquot cutting it, considering I was in Albuquerque, New Mexico. I wanted something with flavor! With spice! Never mind that my boys were clamoring for McNuggets! I was not going to be thwarted!

Sorry about the exclamation points. Won&rsquot happen again!

The late hour was a consideration, and after asking around a bit, Marlboro Man, the boys, and I landed at Flying Star Cafe, where I picked up an order of Green Chile Enchiladas and hurried back to my hotel room to snarf it down.

Here&rsquos my super-easy version below. Flying Star&rsquos enchiladas were actually &ldquoopen faced&rdquo enchilada stacks&mdashsuper simple to make, and they look mahvelous. Flying Star used blue corn tortillas, and if you have those available to you, go for it! They&rsquore mighty purty.

Start with a can of green chile enchilada sauce. This is Hatch brand, but any kind will do.

Throw in two small cans of diced green chiles.

I used a combo of sauce and chiles because I wanted the sauce to be saucy, and also because the sauce has some spices and other things going on. But really, I only gave it about 18 seconds of thought. You could just heat up a few cans of chopped green chiles if you wanted to. The sauce will be thicker, but thicker never hurt anyone.

Anyway, just heat the sauce over medium-low heat until it&rsquos nice and piping warm.

Now, in a skillet, saute a chopped onion with a couple of tablespoons of butter.

Until they&rsquore starting to turn golden brown. Set these aside for a sec.

Top &rsquoem with grated cheddar-jack cheese&hellip

Melt them either in the oven or microwave (I nuked these because I was impatient), then spoon a generous amount of onions all over the top.

Then grab a good helping of this yumminess&hellip

And spoon it all over the top.

This is a conservative portion of sauce. Really lay it on thick if you want!

Next, add some salsa (or pico de gallo if you have it). I actually got both green and red sauce with my Flying Star enchilada stack, and it was the best of both worlds.

I love plates of food with different things going on.

Divine. And so ridonkulously easy. And note: this is a very generous portion! Back it down to two or even one tortilla if you&rsquore not that hungry. The green chile is the star of the show here anyway.

Nutritional InformationShow More

  • Amount Per Serving % Daily Value *
  • Calories 125
  • Calories from Fat 46
  • Total Fat 5.1g 8 %
  • Saturated Fat 1.2g 6 %
  • Trans Fat 0.0g 0 %
  • Protein 12g 23 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 6.7mg 2 %
  • Sodium 516mg 21 % Potassium 0 0 % -->
  • Total Carbohydrates 21g 7 %
  • Dietary Fiber 13g 51 %
  • Sugars 1.8g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Comments

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Is there a better way of cooking these without standing there cooking one at a time? By the time you do this the others will be cold.

Hi there! If you're making it in the skillet, you can place the finished tortillas on a baking sheet, cover it with foil, and keep them warm in a 200 degree oven until all are completely done! The second option is you can put 3 or 4 on a baking sheet that has been coated with cooking spray. Lightly spray the top of the tortilla with cooking spray. Bake at 400 degrees for 8 to 10 minutes or until crispy. Enjoy!

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Easy Healthy Family Cooking

Open-Face Four-Cheese Quesadillas

Preheat the broiler and set a rack about 6 inches from the heat. Line a rimmed baking sheet with parchment paper and spread the tomatoes and poblanos on the sheet. Broil for 4 to 5 minutes, turning the tomatoes once, until softened and charred in spots. Transfer the tomatoes to a work surface. Broil the poblanos for 4 to 7 minutes longer, turning occasionally, until charred all over.

Let the tomatoes and poblanos cool. Coarsely chop the tomatoes peel, seed and stem the chiles, then thinly slice them crosswise. Leave the broiler on.

Preheat a cast-iron griddle or large, heavy skillet. Brush the tortillas with olive oil. Toast the tortillas on the hot griddle, turning once, until browned in spots and crisp, 4 minutes.

In a bowl, toss together the asadero, Oaxaca and Manchego cheeses. Arrange 2 tortillas on each of 2 large rimmed baking sheets. Sprinkle the cheese mixture over the tortillas, covering the entire surface. Scatter the tomatoes and poblanos over the cheese. Top each tortilla with 2 tablespoons of the Cotija and 1/2 tablespoon of the oregano and season lightly with salt.

Broil the quesadillas one sheet at a time about 6 inches from the heat until the cheese is just melted, 3 to 4 minutes. Transfer the quesadillas to a work surface, cut into wedges and serve while you broil the second batch.

Recipe Summary

  • 2 flour tortillas (8 inches each)
  • 1 1/2 ounces Monterey Jack cheese, grated (1/2 cup)
  • 1/4 pound medium shrimp, peeled, deveined, and halved lengthwise
  • 1/2 teaspoon vegetable oil
  • 1/8 teaspoon chili powder
  • Coarse salt and ground pepper
  • 1 teaspoon finely chopped scallions, white parts only
  • 1 teaspoon chopped fresh cilantro
  • Lime wedges

Preheat oven to 475 degrees. Place tortillas on a rimmed baking sheet sprinkle each with cheese. Bake until cheese is melted and tortilla edges are just beginning to crisp, about 3 minutes. Meanwhile, in a small bowl, combine shrimp, vegetable oil, and chili powder season with salt and pepper. Divide shrimp mixture and scallions between tortillas. Bake until shrimp is opaque throughout, about 4 minutes. Sprinkle quesadillas with cilantro and cut each into 6 wedges serve with lime wedges.

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