Vegan Zucchini Quesadillas with Poblano Salsa Recipe- Mexican Special
These Vegan Zucchini Quesadillas are a delightful twist on a classic favorite. Packed with sautéed zucchini, red onion, and bell pepper, all melted together with creamy vegan cheese, they offer a satisfying and healthy meal option. Paired with a vibrant poblano salsa made from roasted poblano peppers, ripe tomatoes, and a hint of lime, this dish brings a burst of flavor in every bite. Whether you’re looking for a quick weeknight dinner or a flavorful appetizer, these quesadillas are sure to please.
- Prep Time45 min
- Cook Time20 min
- Total Time1 hr 5 min
Vegan Zucchini Quesadillas with Poblano Salsa Ingredients:
- For the Quesadillas: 2 medium zucchinis, sliced
- 1 cup vegan cheese (shredded)
- 1 small red onion, thinly sliced
- 1 red bell pepper, diced
- 1 tablespoon olive oil
- 4 large tortillas
- Salt and pepper to taste
- Optional: fresh herbs like cilantro or basil
- For the Poblano Salsa: 2 poblano peppers
- 1 medium tomato, diced
- 1/4 cup red onion, finely chopped
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt to taste
How to make Vegan Zucchini Quesadillas with Poblano Salsa:
Prepare the Poblano Salsa: Roast the poblano peppers over an open flame or under a broiler until the skins are charred.
Place the peppers in a bowl, cover, and let them steam for 10 minutes. Peel off the charred skin, remove seeds, and chop the peppers.
In a bowl, combine the chopped poblanos, diced tomato, finely chopped red onion, lime juice, olive oil, minced garlic, and salt. Mix well and set aside.
Prepare the Quesadilla Filling:
Heat olive oil in a skillet over medium heat. Sauté the sliced zucchini, red onion, and bell pepper until tender, about 5-7 minutes. Season with salt and pepper.
Remove from heat and stir in the vegan cheese.
Assemble and Cook the Quesadillas:
Heat a separate skillet over medium heat. Place one tortilla in the skillet.
Spread some of the zucchini mixture evenly over half of the tortilla, then fold the other half over to cover.
Cook for 2-3 minutes per side, until the tortilla is golden brown and the cheese has melted. Repeat with remaining tortillas and filling.
Serve:
Cut the quesadillas into wedges and serve with the poblano salsa on the side.
Recipe Notes
Tortilla Options: Use gluten-free tortillas if preferred.
Cheese Alternatives: Substitute vegan cheese with cashew cheese for a richer flavor.
Spice Level: Adjust the amount of poblano peppers in the salsa to control the heat.
Make-Ahead Tip: Prepare the poblano salsa in advance and refrigerate for enhanced flavor.
Serving Suggestions: Serve with a side of guacamole or a fresh salad for a complete meal.
Storage: Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to maintain crispiness.
