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. MORE+ LESS-

By Girl Who Ate Everything

Updated August 29, 2017

Ingredients

(6-inch) Old El Paso™ flour tortillas

1/4

cup Old El Paso™ enchilada sauce

tablespoons olive oil

white onion, sliced thinly

green bell pepper, seeds and membranes removed and diced finely

red bell pepper, seeds and membranes removed and diced finely

yellow bell pepper, seeds and membranes removed and diced finely

1/3

cup sliced olives

cups Mexican shredded cheese

1/2

avocado, diced

1/4

cup sour cream

1/4

cup cilantro, chopped

Steps

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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

Nutrition Information

No nutrition information available for this recipe

More About 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!