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Southwestern Veggie Quesadillas

This hands-off approach to batch-cooking quesadillas in your June Oven frees you up to make some homemade salsa or guacamole while they toast--or, even better, you can use that time to relax with a drink! You’ll have enough roasted vegetable filling to stuff 6 quesadillas, the perfect amount for a game day buffet or dinner party appetizer. Cook 2 batches of 3 quesadillas to make all 6 in one day, or spread the filling out to 2 or more meals by storing it in an airtight container in the fridge for up to 3 days, cooking 1 or 2 quesadillas a time.

Prep Time — 10 min
Cook Time — 30 min
Servings — 6
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Ingredients

½ cup frozen corn kernels

½ cup diced red bell pepper

½ cup diced onion

2 tablespoons diced green chilies

½ teaspoon crushed garlic

1 teaspoon chili powder

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon salt

1 tablespoon canola oil

nonstick cooking spray

6 flour tortillas

4 cups grated jack cheese

1 can black beans

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 375°F on the Roast cook mode using the button below.

June Oven

Start the vegetables

Combine the corn, bell pepper, onion, chiles and garlic on the June Pan or a roasting pan if you have only 1 June Pan.

½ cup frozen corn kernels

½ cup diced red bell pepper

½ cup diced onion

2 tablespoons diced green chilies

½ teaspoon crushed garlic

June Pan

measuring cups

measuring spoons

Season the vegetables

Add the chili powder, cumin, coriander, salt and oil. Toss to combine and spread the vegetables in an even layer.

spatula

1 teaspoon chili powder

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon salt

1 tablespoon canola oil

Roast the vegetables

Place the June Pan on the middle shelf of the June Oven. Roast the vegetables 12 minutes, until they have softened. June will notify you when the vegetables are ready. Follow directions on your June to continue cooking if desired.

Start the quesadillas

Lightly coat the 2nd June Pan with nonstick spray. Arrange 3 tortillas so the rounded edges are in the center of the June Pan and the other half of each tortilla is hanging off the June Pan. Sprinkle ⅓ cup cheese over the tortilla halves laying on the June Pan.

June Pan

nonstick cooking spray

6 flour tortillas

4 cups grated jack cheese

Finish the filling

When June notifies you that the vegetables are ready, remove them from the June Oven. Add the beans to the cooked vegetables and stir until evenly combined.

1 can black beans

Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 425°F on the Bake cook mode using the button below.

Fill the quesadillas

Add ½ cup vegetables to each tortilla, sprinkling the vegetables evenly over the cheese. Top the vegetables with ⅓ cup cheese. Fold the overhanging half of each tortilla over to form the quesadillas.

Finish the quesadillas

Spray with nonstick cooking spray.

Bake the quesadillas

Place the quesadillas on the middle shelf of the June Oven. Bake 10 minutes. June will notify you when to flip the quesadillas.

Flip the quesadillas

Remove the quesadillas from the June Oven. Keep the June Oven hot by pressing the button below. Carefully flip the quesadillas with a flip spatula.

flip spatula

Finish baking the quesadillas

Return the quesadillas to the middle shelf of the June Oven. Bake an additional 5 minutes, until the quesadillas are crispy and brown. June will notify you when the quesadillas are ready.

Serve and repeat to bake the final batch, if desired

Remove the quesadillas from the June Oven. Transfer the quesadillas to a chopping board and cut into wedges. Repeat the steps from the 2nd preheat to make 3 more quesadillas, if desired.

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