I am always on the look out for quick and easy meal ideas. I love to cook but some nights I just want to make something that can be made quickly with ingredients we have on hand. Oh, and of course, I want it to taste good. One of my new favorites is TK member and fellow TK Blog contributor Amber’s recipe for Open-Faced Enchilada Veggie Quesadillas. I love making these for a quick lunch or weeknight dinner. I love that this recipe is easy, but I also love that it’s a combination of two of my favorite Mexican meals: enchiladas and quesadillas.
To make these, you will need: flour tortillas, olive oil, onion, salt, pepper, bell peppers, enchilada sauce, black olives, Monterey Jack cheese, cilantro, and sour cream.
Preheat oven to 400ºF. On an ungreased baking sheet lightly sprayed with oil, place the tortillas and pierce all over with the tines of a fork.
Bake for 5-6 minutes. You want them to puff up and begin to turn golden brown. Remove and let cool but keep the oven on.
Grab a large skillet. Drizzle in the olive oil and heat over medium heat.
Add the onions, seasoning with salt and pepper to taste. Lower the heat to medium-low.
Cook over medium-low heat for 8-10 minutes, until onions turn translucent and begin to caramelize. Stir occasionally.
When the onions are almost done, add the peppers.
Cook just until peppers begin to soften, then remove from heat.
Spoon enchilada sauce over the tortillas.
Spread the sauce evenly over the tortillas.
Top with the onions and veggies.
Add the olives.
Sprinkle on the cheese.
Place back in the oven for 5-6 more minutes, until the cheese has melted.
Remove from oven. Garnish with fresh cilantro and sour cream.
Serve the quesadillas warm.
If you are in the mood for Mexican, you have to make these Open Faced Veggie Quesadillas. The quesadillas are loaded with colorful veggies and melty cheese! And the sour cream adds the perfect amount of creaminess. We like to cut the quesadillas into little triangles, like pizza. They are fun to make and eat! This is a great recipe for adults and the kiddos.
Open Faced Enchilada Veggie Quesadillas.
- 4 whole Flour Tortillas
- 2 Tablespoons Olive Oil
- 1 whole Onion, Thinly Sliced
- ¼ teaspoons Salt To Taste
- ⅛ teaspoons Black Pepper To Taste
- ½ cups Green Bell Pepper, Diced
- ½ cups Yellow Bell Pepper, Diced
- ½ cups Red Bell Pepper, Diced
- ¼ cups Enchilada Sauce
- ½ cups Black Olives, Chopped
- 1 cup Shredded Monterey Jack Cheese
- ¼ cups Fresh Cilantro, Chopped
- ¼ cups Sour Cream For Garnish
Preheat oven to 400 F. Place tortillas on an ungreased baking sheet, lightly spray with cooking spray and prick all over with a fork. Bake for 5-6 minutes, until they are puffed and begin to turn golden. Remove from oven and allow to cool. Keep the oven on.
In a large skillet, heat the olive oil over medium heat. Add the sliced onions to the skillet, season with salt and pepper to taste, and cook over medium-low heat, stirring occasionally, until onions turn translucent and begin to caramelize (about 8-10 minutes). When the onions are almost done, add the diced peppers and cook just until they begin to soften. Remove skillet from heat.
Spoon about 1-2 tablespoons of enchilada sauce over each of the baked tortillas. Top with the onions and veggie mixture, olives and cheese. Place it back in the oven and cook for 5-6 more minutes, until the cheese has melted. Remove from oven and garnish with fresh cilantro and sour cream.
Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!