Cheesy
The quintessential tortilla quesadilla is a crispy-edged, gooey-centered symphony of flavors and textures. Our vegan-friendly version is no exception, loaded with melted cheese, tangy red onion, sweet green bell pepper, briny black olives, and fresh cilantro. The key to a great quesadilla is all in the execution. Follow our step-by-step guide and you'll be rewarded with a cheesy, melty, satisfying meal in minutes.
The quesadilla, a beloved Mexican street food, has a rich and flavorful history. Its origins can be traced back to the 16th century, when Spanish conquistadors introduced wheat flour tortillas to Mexico. The Aztecs, who had been making corn tortillas for centuries, quickly adopted the new ingredient and began experimenting with different fillings. One of the most popular fillings was cheese, and the quesadilla was born. Over the centuries, the quesadilla has evolved into a staple of Mexican cuisine. It is typically made with a corn or wheat flour tortilla filled with cheese, and often other ingredients such as meat, vegetables, or beans. Quesadillas can be cooked on a griddle or in a skillet, and are often served with salsa, guacamole, or sour cream. Our vegan quesadilla is a modern take on this classic dish. We use a whole-wheat tortilla for a boost of fiber, and fill it with a blend of vegan cheese, red onion, green bell pepper, black olives, and cilantro. The result is a cheesy, melty, satisfying meal that's perfect for any occasion.
Cheesy Cheesy Cheesy Cheesy
Prep time: 10 | Cook time: 10 | Serves: 2
Ingredients
  • 1 (10-inch) whole-wheat tortilla
  • 1/2 cup (4 ounces) vegan cheese
  • 1/4 cup chopped red onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped black olives
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Heat a large skillet over medium heat.
  2. Place the tortilla in the skillet and cook for 1-2 minutes per side, or until golden brown.
  3. Sprinkle the cheese evenly over one half of the tortilla.
  4. Top with the red onion, green bell pepper, black olives, cilantro, salt, and pepper.
  5. Fold the other half of the tortilla over the filling.
  6. Cook for 2-3 minutes per side, or until the cheese is melted and bubbly.
  7. Cut into wedges and serve immediately.
Why It Works
  • The whole-wheat tortilla provides a sturdy base for the quesadilla, and its nutty flavor pairs well with the fillings.
  • The vegan cheese melts smoothly and evenly, creating a gooey center.
  • The red onion adds a bit of tanginess and crunch.
  • The green bell pepper adds sweetness and a bit of color.
  • The black olives add a briny flavor and a bit of texture.
  • The cilantro adds a fresh, herbaceous flavor.
  • Cooking the quesadilla in a skillet gives it a crispy exterior and a melty interior.