Vegan Quesadillas anyone? How about Jalapeno popper quesadillas? These babies are SO good and so easy to make and can spice things up at the table! We've been craving these for a little while and finally came around to makes these! It's so simple and quick to make these and they really add a lot to the table (in my humble opinion😉). P.S. If you want to really make your Fiesta 💣🔥, be sure to check out our vegan tacos and vegan nachos recipe!
Ingredients:
- Corn tortillas
- Vegan cheese of choice (we used 🌱 mozzarella cheese)
- Jalapenos (from a can)
- Green onion
- Olive oil
Cooking Instructions:
- Start with two tortillas and place shredded cheese on one tortilla, add jalapeno peppers and close it with the second tortilla.
- In a pan on medium heat, add olive oil and let the pan heat.
- Place the quesadilla on the pan and let it cook, pressing it down with a spatula to flatten it while allowing the cheese to melt and hold the two tortillas together.
- Flip it on the opposite side about 2 min later and let it cook as well.
- When the vegan quesadilla is done cooking, place it on a plate (you may choose to cut it in half) and sprinkle with green onions on top.
Optional:
- Serve with vegan sour cream, guacamole and salsa on the side!
Yield
This recipe makes 4 mini quesadillas — enough for 2 as a light meal or 4 as an appetiser at a fiesta night. Scale up easily by doubling everything for a bigger crowd.
Tips for the Best Quesadillas
- Warm the tortillas first — a quick 5 seconds in the dry pan on each side makes them pliable and less likely to crack when you flip the quesadilla.
- Don't overload the cheese — a thin, even layer melts more reliably than a thick pile, which can leave the middle undermelted.
- Press gently — a spatula pressing down on top helps the cheese fuse and creates that golden, crisp exterior.
- Medium heat only — too hot and the outside burns before the cheese melts. Slow and steady wins.
Variations
- Swap the jalapenos for roasted red peppers if you want the flavour without the heat.
- Add a spoon of black beans or refried beans for extra protein and a heartier bite.
- Sprinkle a little smoked paprika or cumin into the cheese layer for a Mexican-street-food vibe.
- Swap corn tortillas for whole-wheat wraps to make a larger, foldable version.
Storage & Reheating
Cooked quesadillas keep well in an airtight container in the fridge for up to 3 days. To reheat, skip the microwave (it makes them soggy) and instead warm them in a dry pan over medium heat for about 2 minutes per side, or in a 175°C / 350°F oven for 5-6 minutes — this brings back the crispy exterior. Serve fresh with vegan guacamole, salsa, and a squeeze of lime.