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Caramelized Veggie Quesadillas

Roasting the veggies ahead brings a LOT of flavor to a simple meal. Recipes for salsas and guacamole linked in blog post above.

Course Main Course
Cuisine Mexican
Keyword kid-friendly recipes, weeknight dinner
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Author Linda Spiker


  • 2 tablespoons Olive oil
  • 8 shallots, peeled and sliced
  • 1 orange or yellow sweet bell pepper, thinly sliced
  • 1 red sweet bell pepper, thinly sliced
  • 1 cob fresh white or yellow corn, kernels cut off cob
  • ¼ cup black Beans
  • Sea salt Pepper
  • 1 lb cheddar or jack cheese, shredded or sliced
  • 1 Tablespoon balsamic glaze
  • 8 Tortillas (gluten free peeps use gluten free tortillas)


Vegetable Prep:

  1. Peel. chop/slice all veggies and grate cheese.

  2. Place a large pan on cooktop on medium heat. Add olive oil. When pan and oil are hot add shallots and bell peppers. Saute till peppers and onions are nicely browned, about 20-25 minutes, stirring occasionally. The key to caramelizing veggies is patience. Don’t rush them. 

  3. When onions and peppers are nicely browned add corn and beans and cook 3 more minutes. Sprinkle with sea salt, freshly ground pepper and remove from heat. Drizzle with a tablespoon of balsamic glaze and stir.

Quesadilla Prep:

  1. Place a pan or skillet on cooktop on medium heat. Place tortilla on pan sprinkle half the tortilla with desired amount of cheese and top with desired amount of veggies. Fold the tortilla over and heat until cheese is melted and tortilla starts to brown. Flip tortilla. Remove when the second side is crispy. Serve with traditional salsa or our chunky guacamole.