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–+ servings
Veggie Burger Quesadilla cut into four pieces and stacked on a green cutting board.

Veggie Burger Quesadilla

Mix up your dinner routine with this unique and tasty blend of veggie burger and quesadilla.
5 from 1 vote
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Course: dinner
Cuisine: American, Mexican-Inspired
Diet: Vegetarian
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Author: Jennifer Hanes MS, RDN, LD

Equipment

  • 1 large skillet
  • 1 11 x 17" Baking Sheet lined with parchment paper

Ingredients

  • 1 Tbsp Olive Oil
  • 1 Yellow Onion Diced
  • 2 Veggie Burger Patties thawed
  • 6 6" Tortillas Whole Grain or High Fiber
  • 2.5 cups Low-Fat Sharp Cheddar Cheese Shredded
  • Salt and Pepper

Instructions

Cook the Filling

  • Heat olive oil in a large skillet.
    1 Tbsp Olive Oil
  • Wash and dice your onion. Add to the skillet when warm and saute until softened, about 10 minutes.
    1 Yellow Onion
  • Chop your thawed veggie burger patty and add to the onions. Season with salt and pepper, and cook until warmed through, about 5 minutes.
    2 Veggie Burger Patties, Salt and Pepper
  • Turn off the heat and mix in 1/4 cup of cheese. This is optional but will help the filling stay together and "stick" to the tortilla.
    2.5 cups Low-Fat Sharp Cheddar Cheese
  • Preheat your oven to 350° F

Assemble the sheet pan quesadilla

  • Place 1 tortilla in each corner of the sheet pan, with about half overlapping the edge. Then add 1 tortilla to the middle. Make sure that you can't see the parchment paper between the tortillas.
    6 6" Tortillas
  • Sprinkle half of the cheese evenly over the tortillas.
  • Spread the cooked filling evenly. This is where you would add any additional toppings.
  • Sprinkle on the remaining cheese.
  • Fold over the tortillas on the corner, then place another tortilla in the middle. You'll likely have to "compress" the sheet pan quesadilla a bit to ensure there are no gaps in coverage.

Cook and serve the Quesadillas

  • Place your quesadilla in your pre-heated oven for about 5-10 minutes, or until the top tortillas appear toasty.
  • Use the parchment paper to place the quesadilla on a cutting board. Cut into 4 pieces and serve immediately.

Alternate Cooking Method - Skillet or Griddle

  • If your family can't agree on toppings, or you just don't want a sheet pan quesadilla, you can make them each individually. Heat up your skillet or griddle.
  • Start by sprinkling half your cheese evenly over 6-8 tortillas. I find when making them individually, I needed to use less filling, so you can likely make 8 individual quesadillas this way.
  • Evenly divide your cooked filling among the tortillas and spread over the cheese.
  • Top with cheese and fold over.
  • Place your quesadillas on the hot surface and cook 2-3 minutes, until the quesadilla is lightly toasted.
  • Using a silicone spatula, flip over, keeping the folded edge towards the pan to minimize spilling. Having the cheese in the filling is more important for individual quesadillas!
  • Cook the other side until heated through and toasted.
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Nutrition

Calories: 369kcal | Carbohydrates: 33g | Protein: 34g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 1123mg | Potassium: 453mg | Fiber: 21g | Sugar: 2g | Vitamin A: 147IU | Vitamin C: 2mg | Calcium: 449mg | Iron: 3mg

*Nutrition Facts are an estimate only. Differences are expected when making substitutions for any ingredient or when different brands are used.

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