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Open-Faced Enchilada Veggie Quesadillas

Name: Open-Faced Enchilada Veggie Quesadillas
Prep time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 (6-inch) Old El Paso™ flour tortillas; 1/4 cup Old El Paso™ enchilada sauce; 2 tablespoons olive oil; 1 white onion, sliced thinly; 1 green bell pepper, seeds and membranes removed and diced finely; 1 red bell pepper, seeds and membranes removed and diced finely; 1 yellow bell pepper, seeds and membranes removed and diced finely; 1/3 cup sliced olives; 2 cups Mexican shredded cheese; 1/2 avocado, diced; 1/4 cup sour cream; 1/4 cup cilantro, chopped

4 Ratings

2 Reviews

Prep 10 min
Total 25 min
Servings 4

Quesadillas smothered in enchilada sauce, peppers, onions, olives, and avocado for a fresh version of the Mexican treat you love.

By Girl Who Ate Everything

Updated August 29, 2017

Ingredients

4 (6-inch) Old El Paso™ flour tortillas
1/4 cup Old El Paso™ enchilada sauce
2 tablespoons olive oil
1 white onion, sliced thinly
1 green bell pepper, seeds and membranes removed and diced finely
1 red bell pepper, seeds and membranes removed and diced finely
1 yellow bell pepper, seeds and membranes removed and diced finely
1/3 cup sliced olives
2 cups Mexican shredded cheese
1/2 avocado, diced
1/4 cup sour cream
1/4 cup cilantro, chopped

Steps

1

Preheat the oven to 400°F. Place tortillas on an ungreased baking sheet, lightly spray with cooking spray and prick all over with a fork. This helps prevent big bubbles from forming. 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.
2

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.
3

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 them back in the oven and cook for 3-5 more minutes, until the cheese has melted.
4

Remove from oven and garnish with fresh cilantro, diced avocado, and sour cream.
5

Slightly adapted from Open-faced Enchilada Veggie Quesadillas

No nutrition information available for this recipe

Veggie Mexican? Why not? Try these open-faced veggie quesadillas, and you’ll be a believer too! I love Mexican food but hate that it can often leave you feeling lethargic and weighed down. For lunch, I like to keep it light and preferable chock full of vegetables. These Open Faced Enchilada Veggie Quesadillas, adapted from Tasty Kitchen, are a vegetarian feast topped with vibrant vegetables and a sprinkle of cheese. So you can have your Mexican and light meal too. By the way, I grew up in Arizona and had only had quesadillas open faced so I never knew people actually folded them over until later in life. Top with your favorite toppings. I chose some diced avocado and a little sour cream. These quesadillas are full of fiber and will have you feeling satisfied!