Open-Faced Enchilada Veggie Quesadillas

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Difficulty: Easy - for beginners


To make these, you will need: wheat 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.

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