Vegetarian Quesadillas
You might have to cook two rounds to get through all the ingredients. I usually just cook one round and store the leftover raw ingredients prepped in the fridge. That way, at a later date, I can quickly assemble quesadillas and bake more.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Makes
- 20 quesadillas
Ingredients
- Flour tortillas (6-inch or 8-inch)
- Shredded cheese (mild cheddar recommended)
- Vegetarian chicken (verisoy recommended) or extra firm tofu (not as good)
- 2-3 bell peppers
- 1 onion
- 1 can of corn
- Black pepper to taste
- Dry seasoning of choice (I used hamburger seasoning but you could use gochugaru or something else). Or you could use any sauce that you think would taste good in a quesadilla.
Instructions
- Press the tofu if applicable. If your vegetarian chicken is frozen, defrost it.
- Julienne onion and bell peppers.
- Preheat oven to 425°F.
- Drizzle a little oil on two baking sheets.
- Use a tortilla to spread the oil.
- Lay tortillas out on the baking sheet (as many as will fit without overlapping).
- Layer shredded cheese onto tortillas.
- Drain canned corn and then sprinkle corn onto tortillas.
- Add onions.
- Add protein (tofu, veggie chicken, meat, etc).
- Crack black pepper over everything.
- Sprinkle your seasoning over the tacos.
- Throw the bell peppers onto the tray anywhere there's space.
- Once oven is hot, place trays into oven.
- Bake for 5 minutes.
- After 5 minutes, switch the racks that the trays are on. If desired, you can use a spatula to fold the quesadillas over on themselves but if I'm trying to maximize on fillings, I leave them open-faced.
- Bake for another 5 minutes.
- At this point you can remove the quesadillas from the pan, leaving just the bell peppers. You can optionally send the bell peppers back in again until they are cooked to your desired done-ness.
Original recipe