Vegetarian Quesadilla with Cream Cheese
2 servings
30 minutes
Vegetarian quesadilla with cream cheese is a Mexican dish that embodies the tenderness of creamy cheese and the freshness of vegetables. Its history begins with the traditional quesadilla, but this version has become the perfect choice for lovers of light and healthy food. The taste combines sweet notes of corn and green peas, juiciness of tomatoes, and softness of cream cheese. Aromatic radamer and spicy toasted tortilla add depth and richness to the dish. This versatile dish is suitable for a cozy family dinner as well as a light snack at a party. It is served warm, cut into pieces, and pairs wonderfully with spicy sauces. The ease of preparation makes quesadilla an excellent choice for those who appreciate vibrant flavors and simplicity.
1
Place the vegetables in a deep bowl, add cream cheese, salt to taste (if necessary), and mix.
- Cream cheese (curd cheese spread): to taste
- Green beans: to taste
2
We take 2 tortillas (which will be the bottom part of our quesadilla), sprinkle them with grated cheese. For this dish, I usually use the Radamer cheese.
- Grated hard cheese: to taste
3
Sprinkle the cheese with a little mayonnaise and arrange the vegetables.
- Mayonnaise: to taste
4
On top of the vegetables, we place thinly sliced tomato rounds.
- Tomatoes: 1 piece
5
Then, we drizzle everything with mayonnaise again, sprinkle with cheese, and cover with the two remaining flatbreads.
- Mayonnaise: to taste
- Grated hard cheese: to taste
- Wheat (flour) tortillas: 4 pieces
6
Usually, I put the quesadilla in an oven preheated to 180 degrees for about 5-7 minutes to melt the cheese.
7
After the quesadilla is heated, carefully fry it in a hot pan on both sides for about a minute each. This way, our Mexican snack is ready; cut it into 4 pieces and serve.