This is not your average cheese quesadilla. Tucked inside a layer of melty, gooey cheddar cheese, is a layer of vegetables, giving this cheese quesadilla a sneaky, healthy upgrade.
If you struggle to get your kids to eat their veggies (or you yourself struggle), you are going to love this recipe for a Cheese Quesadilla with Hidden Veggies.
Hidden inside a thick layer of melty cheddar cheese, is a thin layer of orange vegetable puree, adding fiber and nutrients to a classic cheese quesadilla that is nearly undetected.
Orange vegetables, like carrots, butternut squash, sweet potatoes, and pumpkin, are naturally sweet and pair beautifully with sharp cheddar cheese. After cooked, they can easily be turned into a velvety, smooth puree that can work to add sweetness to recipes like Bean Burritos, Spaghetti Sauce, and cheese quesadillas.
And while I do believe it is important to let my family know there are vegetables in their meals, let's be honest, sometimes we have to be a little sneaky. And these quesadillas are a great way to hide veggies and entice picky eaters.
Notes on Ingredients
- Tortillas: Use store-bought or homemade flour tortillas. Gluten-free tortillas work as well.
- Cheese: Sharp orange cheddar is best, as the color and flavor help to mask the vegetables. It is also best to shred the cheese yourself for the cheese to melt uniformly, as pre-grated cheese is coated with anti-caking agents.
- Vegetable Puree: Any orange vegetable puree works well for this quesadilla recipe. It is a great recipe to use leftover canned pumpkin puree. But also works well with mashed Instant Pot Butternut Squash, Sweet Potato Puree, Homemade Pumpkin Puree, or even a jar of baby food.
How to Make Cheese Quesadillas with Vegetable Puree
- Spread one tortilla with a thin layer of vegetable puree.
- Top with an even layer of shredded cheese.
- Cover with another tortilla.
- Cook quesadilla either on a griddle or in the microwave.
- For a Crispy Quesadilla: Lightly grease a nonstick skillet. Heat over medium heat, and toast the quesadilla for 2-3 minutes per side, or until the cheese is melted. Microwave on high for 45 seconds. Let cool and then cut into wedges.
- For a Soft Quesadilla: Place the quesadilla on a heat-safe dish and cover it with a slightly damp paper towel to keep the tortilla from drying out. Microwave on high for 45 seconds. Let cool and then cut into wedges.
More Kid-Friendly Veggie Recipes
- Baked Vegetable Egg Rolls
- Ranch Veggie Wrap
- Easy Bean Burritos with Hidden Veggies
- Sweet Potato Waffles
- Maple Glazed Carrots
I would love to hear if you enjoyed these quesadillas! Leave a comment and review below.
Cheese Quesadilla with Butternut Squash
- 1 cup Butternut Squash Puree
- 4 ounces sharp cheddar cheese shredded
- 8 tortillas
- Spread 4 tortillas with a thin layer of squash puree. Sprinkle an even layer of cheese over each tortilla. Top with the remaining tortillas.
- For a crispy quesadilla, grease a nonstick skillet and heat over medium heat. Once heated, add the prepared quesadilla, one at a time, and heat 2-3 minutes per side until the cheese is melted. Repeat with the remaining quesadillas.
- For a soft quesadilla, place a single prepared quesadilla onto a heat-safe plate and cover with a lightly damp paper towel. Microwave for 45 seconds, or until the cheese is melted through. Repeat with the remaining quesadillas.
- Let the quesadillas cool and then cut into wedges and serve.
- Instead of Butternut Squash Puree, you can use sweet potato puree, carrot puree, or even 100% canned pumpkin.