Roasted Vegetable Quesadillas

Disclosure: This is a sponsored post but the ideas, opinions, and photos are my own.

The Super Bowl is quickly approaching but we still have some time left to plan a fun gathering, and of course, all the food we’ll make. I love this time of the year because even though I didn’t grow up watching American football, I  find this to be a great opportunity to spend time with friends and family, surrounded by good food and lots of fun while watching the game.

What’s my chosen dish to share with them? Quesadillas. Not very surprising, right? They are easy to make and everybody loves them, and the best part is that I can make them with whatever I have in the fridge.

In search of inspiration, I visited and found many delicious recipe ideas that helped me create the quesadillas I’m sharing with you today. The recipe that caught my attention the most was made with roasted Brussels sprouts, sweet potatoes, and bacon, so I played a bit with the ingredients and came up with an amazing vegetarian quesadilla, using roasted broccoli, onions and mushroom. I don’t think I need to tell you that these were a total hit at home.

What’s interesting about quesadillas is that they can be extremely simple or quite sophisticated, and you can use any ingredient under the sun to make them. You may add chicken or shrimp. Maybe a slice of ham. Some shredded pork. Whatever you like.

I used Panela cheese and roasted veggies for these quesadillas, and to give them a Peruvian twist I served them with chalaquita, which is a fresh salsa with avocado, and some Peruvian native potatoes that I roasted alongside the vegetables. I chose the purple ones just to add color, but choose whichever potatoes you prefer.

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Roasted Vegetable Quesadillas
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • 2 cups broccoli florets
  • ½ yellow onion, cut in thick slices
  • 5 mushrooms, sliced
  • 10 baby Peruvian native purple potatoes, cut in fourths
  • Salt and pepper
  • ¼ cup olive oil
  • 1 tomato, peeled, seeded and diced
  • ¼ yellow onion, diced
  • ½ avocado, diced
  • 1 lime
  • ¼ pound Panela Cacique cheese, cut in slices
  • 6 corn tortillas
  1. Preheat the oven to 450ᵒ F.
  2. Put the broccoli, onions, mushroom and potatoes in a baking pan. Add salt, pepper and olive oil, and stir well. Roast for 25 minutes or until the veggies are tender.
  3. In a small bowl combine tomatoes, diced onions and avocado. Add salt and pepper and the lemon juice. Stir and keep refrigerated.
  4. Heat a saucepan over medium heat and warm the tortillas on both sides. Place some Panela cheese slices on half of each tortilla and warm for a few seconds.
  5. Cover the cheese with roasted broccoli, onions and mushrooms. Fold the tortillas and cook for a few extra minutes until lightly golden.
  6. Serve with the avocado chalaquita, the roasted potatoes, and an icy cold beer.

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