Summer Veggie Quesadilla


Summer is here. And with summer comes fresh yummy veggies.  There are lots of vibrant, crisp, colorful vegetables during this time of year.  So why not make a quesadilla?  Why not indeed.

This recipe uses summer staples like squash, mushrooms and chiles.  Sauté them babies and stuff them into a homemade flour tortilla (or corn).  A fresh simple recipe for all those summer vegetables.


-1 Mexican squash or zucchini, chopped;
-1 cup of mushrooms, sliced;
-1; Anaheim chile, chopped;
– ½ onion, sliced;
– ¼ cup of white wine;
– ½ teaspoon of dried oregano;
-2 cups of flour tortilla mix (masa para tortillas de harina);
-warm water;
-1-2 cups of shredded white, melting cheese (quesadilla, Oaxaca, Monterrey jack, mozzarella, etc.)


In a large sauté pan heat up oil on medium heat.  Add onions and sauté for 2-3 minutes (onions will not be cooked through but will begin to become translucent.  Next add squash and chile peppers and cook for an additional 5 minutes.  Once veggies have some color toss in mushrooms and crank up heat to medium-high for another couple of minutes or until veggies are tender.  Add wine to deglaze the pan.  Sprinkle in oregano and salt.  Stir to combine and turn off heat.


Let mixture cool before trying to make quesadillas.  Meanwhile mix tortilla mix and warm water, according to package directions, until a dough is created. Dough is ready when it transforms from dry, crumbly bits to a smooth, slightly sticky ball. Form into 2oz. balls (slightly bigger than a golf-sized ball) and set aside for at least 30 minutes to let dough rest.


Once dough has rested.  Lightly flour working surface, rolling pin and hands.  Using the heel of your hand, flatten out dough balls to form a flat disc.  Either continue using the heel of your hand, or use a rolling pin, to achieve about an 1/8 inch thin tortilla (just think about how thin tortillas normally are and you will be fine) rolled into a perfect circle (err-oblong, oval, hexagon, something that resembles a tortilla).

flatten out

Place griddle over medium-high heat and wait until griddle is verrrry hot.  Place tortillas on griddle and watch bubbles begin to appear (usually around the 30 second mark).  When bubbles have appeared over most of the surface of the tortilla, flip over.  Quickly add veggies and shredded cheese to half of the tortilla.

inside tortilla

Flip the empty side of the tortilla over making a half crescent shape and continue cooking for 1-2 minutes.


Flip over and cook for 30 seconds to 1 minute. Remove from heat and serve.

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