Not Exactly Chilis Restaurants Vegetarian Quesadillas Recipes

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VEGETARIAN QUESADILLAS



Vegetarian Quesadillas image

These are delicious and very filling! The small amount of cheese really goes a long way - they taste cheesy but aren't oozing and loaded with fat. They also contain lots of fiber. For a very nutritious and yummy meal, I eat half of one, a salad with avocado, and an orange.

Provided by maggiecain

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 4

Number Of Ingredients 10

cooking spray
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
1 small onion, slivered
1 clove garlic, finely chopped
1 (15 ounce) can vegetarian refried beans
8 (8 inch) whole wheat tortillas
½ cup reduced-fat shredded Cheddar cheese
2 teaspoons vegetable oil, or as needed
1 cup salsa

Steps:

  • Spray a nonstick skillet with cooking spray. Add zucchini, squash, and onion; cook, stirring occasionally, for 5 minutes. Add garlic. Continue cooking until vegetables are tender, about 2 minutes more.
  • Spread a scant 1/4 cup refried beans over each tortilla. Set 4 tortillas aside to be the tops of the quesadillas. Spoon 1/4 of the vegetable mixture over the remaining 4 tortillas. Sprinkle 2 tablespoons Cheddar cheese over the vegetables. Cover with the reserved tortillas, bean-side down.
  • Wipe skillet out with a paper towel. Heat oil in the skillet over low heat. Add 1 quesadilla. Cook until browned and heated through, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve each quesadilla with 1/4 cup salsa.

Nutrition Facts : Calories 361.4 calories, Carbohydrate 75.8 g, Cholesterol 3 mg, Fat 5.6 g, Fiber 12.3 g, Protein 18.5 g, SaturatedFat 1.2 g, Sodium 1427.5 mg, Sugar 5.7 g

NOT EXACTLY CHILI'S RESTAURANT'S VEGETARIAN QUESADILLAS



Not Exactly Chili's Restaurant's Vegetarian Quesadillas image

I lost my recipe for Chili's Restaurant's vegetarian quesadillas but think I have managed to remember most of the ingredients.

Provided by COOKGIRl

Categories     Lunch/Snacks

Time 13m

Yield 3-6 serving(s)

Number Of Ingredients 13

6 whole wheat tortillas or 6 spelt tortillas
1 1/2 cups brown button mushrooms, sliced
1 cup baby spinach leaves, cut into ribbons
1 medium yellow onion, thinly sliced
2 garlic cloves, roasted
1/2 cup smoked gouda cheese or 1/2 cup smoked cheddar cheese, etc
1 teaspoon oregano
1 (12 ounce) jar marinated artichoke hearts
1/4 teaspoon red pepper flakes
salt
pepper
1/4 cup cilantro leaf, chopped
olive oil

Steps:

  • Preheat oven to BROIL.
  • In saute pan heat some olive oil and cook the mushrooms, baby spinach, and onions just until softened. Set aside to cool slightly.
  • In large bowl, combine the garlic, cheese, oregano, marinated artichoke hearts (leave undrained and chop the artichoke hearts to bite size), red pepper flakes and cooled mushroom mixture. Toss well but carefully. Season with salt and pepper to taste.
  • Arrange the flour tortillas on a large parchment-lined baking sheet. Divide the mixture evenly among the tortillas. Lightly drizzle with olive oil.
  • BROIL for about 2 minutes; only until the cheese has melted.
  • Garnish with cilantro leaves. Serve immediately.

Nutrition Facts : Calories 451.9, Fat 12, SaturatedFat 4.2, Cholesterol 21.5, Sodium 1151.6, Carbohydrate 70.9, Fiber 11.3, Sugar 4.2, Protein 19.2

BLACK BEAN HOMINY QUESADILLAS



Black Bean Hominy Quesadillas image

My first recipzaar submission! Unlike the rest of my family, I prefer to eat vegetarian, so I'm always on the lookout for quick vegetarian meals that I can make for myself. This one is simple, nutritious, high fiber, low fat, and reliably tasty.

Provided by Filarielle

Categories     Black Beans

Time 15m

Yield 4-6 quesadillas, 4-6 serving(s)

Number Of Ingredients 5

1 (15 ounce) can black beans, undrained
1 (15 ounce) can hominy, drained
1 (4 ounce) can diced chilies, undrained
tortilla, of your preference
shredded sharp cheddar cheese

Steps:

  • Add black beans, hominy and chiles to saucepan, heat on medium high until bubbly.
  • Warm tortilla on griddle, add cheese down the middle of warm tortilla (optional).
  • Spoon bean mixture on tortilla, keeping it on griddle until tortilla is golden brown.

Nutrition Facts : Calories 228.3, Fat 1.6, SaturatedFat 0.3, Sodium 226.3, Carbohydrate 43.1, Fiber 12.3, Sugar 3.4, Protein 11.6

HEALTHY STUFFED VEGETARIAN QUESADILLAS



Healthy Stuffed Vegetarian Quesadillas image

As a vegetarian who watches what she eats, I tried to come up with a quesadilla recipe that was delicious, AND low in fat and calories. Tangy, healthy, and easy! This recipe is easy to throw together after a long day.

Provided by Callie

Categories     Vegetable

Time 20m

Yield 2 quesadillas, 2 serving(s)

Number Of Ingredients 7

1/2 cup white flour
3/4 cup water
1/2 cup salsa
1/2 green bell pepper, chopped
1/2 onion, chopped
2 tablespoons part-skim mozzarella cheese, shredded
2 tablespoons fat free sour cream

Steps:

  • Place oven on the broil setting.
  • Heat a large skillet over medium heat. Mix flour and water well, and cook like a pancake in the skillet until cooked through--about 2-3 minutes each side.
  • Place tortillas on a baking sheet. On one side of the tortillas, spread salsa. Top with green bell pepper, onion, and cheese. Fold the tortillas in half, and place in the oven. Broil for 2-3 minutes, until the edges are browned. Flip them over, and broil another 2-3 minutes on the other side.
  • Remove from oven, and spread fat free sour cream on top. Serve warm.

GARDEN FRESH VEGETARIAN QUESADILLAS



Garden Fresh Vegetarian Quesadillas image

Make and share this Garden Fresh Vegetarian Quesadillas recipe from Food.com.

Provided by TattooedMamaof2

Categories     Lunch/Snacks

Time 20m

Yield 3 quesadillas

Number Of Ingredients 9

1/2 cup bell pepper, chopped
1/2 cup zucchini, chopped
1/2 cup yellow squash, chopped
1/2 cup red onion, chopped
1/2 cup mushroom, chopped
1/2 cup carrot, chopped
1 tablespoon olive oil
6 (9 inch) whole wheat tortillas
1 1/4 cups cheddar cheese, grated

Steps:

  • In a large skillet, cook veggies in olive oil until just soft, about 7 minutes over medium heat. Remove from pan.
  • Coat same pan with cooking spray and put in one tortilla. Spread with a sprinkle of cheese and a layer of veggies, then another sprinkle of cheese. Top with another tortilla. Cook until golden brown on each side and cheese is melted. About 2-3 minutes each side.
  • Remove and continue with remaining tortillas.

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