Cheddar and Monterey Jack Veggie Quesadilla Recipe
This delicious quesadilla recipe combines melted sharp cheddar and Monterey Jack cheeses with black beans, red bell pepper, scallions, corn, and jalapeño peppers, all folded inside warm flour tortillas. Cooked on a cast iron skillet until golden and gooey, these quesadillas are perfect served with salsa, pico de gallo, guacamole, sour cream, and fresh cilantro for a flavorful and satisfying meal or snack.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 8 quesadillas
- Category: Snack
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Quesadillas
- 8 (8-inch) flour tortillas
- 1½ cups grated sharp cheddar cheese
- 1½ cups grated Monterey Jack cheese
- ¾ cup cooked black beans, drained and rinsed
- ½ red bell pepper, stemmed, seeded, and diced
- 4 scallions, thinly sliced
- ½ cup corn kernels, thawed if frozen
- 2 jalapeño peppers, thinly sliced
For Serving
- Homemade salsa or salsa verde
- Pico de gallo
- Guacamole
- Sour cream
- Chopped fresh cilantro
Instructions
- Prepare tortillas and cheese: Lay the tortillas flat on a clean work surface. In a medium bowl, combine the grated sharp cheddar and Monterey Jack cheeses by tossing gently.
- Assemble quesadillas: Sprinkle half the cheese evenly over one half of each tortilla, leaving the other half bare. Evenly distribute the black beans, diced red bell pepper, sliced scallions, corn kernels, and thinly sliced jalapeños over the cheese layer. Top these fillings with the remaining cheese, then fold the bare half of each tortilla over the filling to create a half-moon shape.
- Cook the quesadillas: Heat a dry cast iron skillet over medium-low heat until hot. Place two quesadillas in the skillet and cook for 1 to 2 minutes on each side, or until the cheese has melted and the tortillas are nicely browned. If the tortillas brown faster than the cheese melts, reduce the heat to avoid burning. Repeat the process with the remaining quesadillas.
- Serve: Slice the cooked quesadillas into wedges and serve immediately with your choice of homemade salsa or salsa verde, pico de gallo, guacamole, sour cream, and chopped fresh cilantro.
Notes
- Use a cast iron skillet for even heating and best browning results.
- Adjust the heat carefully; low to medium-low prevents burning while ensuring the cheese melts fully.
- For a milder version, omit or reduce jalapeño peppers.
- Warm tortillas before assembling to make folding easier if desired.
- Store leftovers in an airtight container and reheat in a skillet to maintain crispness.
