Recipe courtesy of Bill Wavrin

Three Cheese Veggie Quesadillas

  • Level: Intermediate
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 16 servings
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4 tablespoons feta cheese, drained and crumbled

4 tablespoons grated part skim mozzarella cheese

1 tablespoon crumbled bleu cheese

1 teaspoon olive oil

1 jalapeno, minced

1 clove garlic, minced

1/2 tomato, diced

1 scallion, sliced

1/2 zucchini, cubed

1 teaspoon chopped fresh oregano leaves

2 tablespoons coarsely chopped fresh cilantro leaves

4 (10-inch) flour tortillas

1 cup chopped fresh spinach

1 cup washed and chopped Swiss chard


  1. In a medium sized bowl mix the cheeses together and set aside, covered, in the refrigerator until ready to use.
  2. In a hot saute pan over medium heat the olive oil. When the oil is hot, add the jalapeno chili, garlic, tomato, scallion, zucchini, and oregano and saute for 2 minutes. Fold in the cilantro and set aside.
  3. Place the tortillas in a hot dry saute pan over medium heat or on a hot grill and spoon 2 tablespoons of the vegetable saute and 2 tablespoons of the cheese mixture on to each tortilla. Fold the tortillas in half and toast each side for 1 to 2 minutes until the cheese starts to melt. Cut each tortilla in thirds and arrange on a serving plate garnished with spinach and Swiss chard.

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