Crunch-a-Dilla Veggie Fiesta—Lunch for 2
The Crunch-a-Dilla Veggie Fiesta is a vibrant Mexican lunch dish. This recipe features a crispy quesadilla packed with a colorful medley of sautéed vegetables, offering a delightful crunch in every bite. A nutritious and satisfying meal, it’s perfect for those who enjoy fresh flavors and textures.
Do This With That Stuff
- ‘Gather all your ingredients and cookware
- Wash the bell peppers, zucchini, yellow squash under running water
- Use the cutting board and chef’s knife to thinly slice the bell peppers, red onion, zucchini, and yellow squash
- Peel the garlic cloves and use a garlic press to mince them
- Heat the large skillet over medium heat and add 1 tbsp of olive oil
- Once the oil is heated, add the minced garlic to the skillet and sauté for about 30 seconds until fragrant
- Add the sliced bell peppers, red onion, zucchini, and yellow squash to the skillet
- Sprinkle 1 tsp of cumin powder, 1/2 tsp of chili powder over the vegetables in the skillet Season with salt and pepper to taste
- Sauté the vegetables for about 5-7 minutes until they are tender-crisp Stir occasionally with a spatula to prevent burning or sticking to the skillet
- Remove half of the sautéed vegetables from skillet and set aside in a small bowl Spread out remaining half evenly across one side of skillet
- Place one large flour tortilla on top of sautéed vegetables in skillet Sprinkle half of shredded cheese evenly over tortilla surface
- Cover cheese with second tortilla Press down gently with spatula to ensure even contact between tortillas and filling
- Cook on medium heat until bottom tortilla is golden brown (about 2-3 minutes), then carefully flip Crunch-a-Dilla using spatula
- Sprinkle remaining shredded cheese on top tortilla surface Cover with reserved sautéed vegetables from bowl
- Place final tortilla on top of vegetable layer Press down gently with spatula again
- Cook until bottom tortilla is golden brown (about 2-3 minutes), then flip one last time to melt cheese on other side
- Once both sides are golden brown and cheese is fully melted, remove Crunch-a-Dilla from skillet using spatula
- Place Crunch-a-Dilla on cutting board and use chef’s knife to cut into four equal pieces
- Garnish with fresh chopped cilantro before serving Your Crunch-a-Dilla Veggie Fiesta is ready to enjoy’
Obvious and Not So Obvious Variations and Pairings
☕ Bitter
- ‘Add 1/2 cup of chopped radicchio
- Add 1/2 cup of chopped endive
- Increase the cumin powder to 2 tsp
- Add 1 tsp of unsweetened cocoa powder
- Replace half of the bell peppers with chopped kale’
🧂 Salty
- ‘Increase salt to 1.5 tsp
- Add 1/2 tsp of soy sauce to the vegetables while sautéing
- Use 1.5 cups of shredded cheese, Mexican blend
- Add 1/4 cup of sliced black olives as garnish along with cilantro’
🍋 Sour
- ‘Add 1/2 cup of pickled jalapenos
- Add juice of 1 lime
- Replace olive oil with 1 tbsp of apple cider vinegar for sautéing vegetables
- Add 1/4 cup of sour cream as a garnish before serving’
🌶️ Spicy
- ‘Increase chili powder to 1 tsp
- Add 1/2 tsp of cayenne pepper
- Add 1 diced jalapeno pepper
- Add 2 tbsp of hot sauce
- Increase cumin powder to 1.5 tsp’
🍬 Sweet
- ‘Add 1/2 cup of sweet corn
- Add 1 tbsp of honey
- Replace red onion with sweet onion
- Increase bell peppers to 3/4 cup
- Add 1/4 cup of diced pineapple
- Add 1/2 tsp of cinnamon powder’
🍄 Umami
- ‘Add 1 tbsp soy sauce
- Add 1 tsp Worcestershire sauce
- Increase the garlic to 3 cloves
- Add 1/2 cup of chopped mushrooms, preferably shiitake or cremini
- Replace half of the shredded cheese with grated Parmesan cheese’
🍸 Alcoholic
- ‘Margarita: The tangy and sweet flavors of a traditional margarita complement the spicy and savory notes in the Crunch-a-Dilla Veggie Fiesta
- Sangria: The fruity undertones of sangria provide a refreshing contrast to the rich, cheesy dish
- Mexican Lager: The light and crisp nature of a Mexican lager can help cleanse the palate between bites, enhancing the flavors of the vegetables and spices’
🥤 Non Alcoholic
- ‘Horchata: The creamy and sweet flavor of this traditional Mexican drink will balance the spicy and savory flavors of the Crunch-a-Dilla Veggie Fiesta.
- Tamarind Juice: Its tangy and sweet taste complements the spices used in the recipe, while its refreshing nature cleanses the palate.
- Limeade: The acidity and freshness from limeade will cut through the richness of the cheese, providing a refreshing contrast.’
🥓 Keto
- ‘Remove 2 large flour tortillas
- Add 2 cups of shredded lettuce
- Increase the shredded cheese, Mexican blend to 1.5 cups
- Add 1/2 cup of diced avocado’
🍆 Mediterranean
- Replace 2 large flour tortillas with 2 large pita breads
- Replace 1 cup shredded cheese, Mexican blend with 1 cup shredded feta cheese
- Remove 1 tsp cumin powder
- Remove 1/2 tsp chili powder
- Add 1 tsp dried oregano
- Add 1/2 cup sliced kalamata olives
- Replace 1 tbsp fresh cilantro, chopped for garnish with 1 tbsp fresh mint, chopped for garnish
🥑 Paleo
- ‘Remove 2 large flour tortillas
- Replace 1 cup shredded cheese, Mexican blend with 1 cup nutritional yeast
- Remove 1 tbsp olive oil
- Add 1 tbsp coconut oil
- Replace salt with sea salt’
🐟 Pescatarian
- ‘Add 1/2 cup of cooked shrimp
- Add 1/2 cup of cooked white fish’
🌱 Vegan
- Replace 1 cup shredded cheese, Mexican blend with 1 cup vegan shredded cheese, Mexican blend
🥦 Vegetarian
- The recipe provided is already vegetarian-friendly. No changes are necessary.
🥩 Whole30
- ‘Remove 2 large flour tortillas
- Remove 1 cup shredded cheese, Mexican blend
- Replace 1 tbsp olive oil with 1 tbsp of coconut oil
- Add 2 large lettuce leaves for wrapping
- Add 1/2 cup of guacamole for serving’
🧠 Brain Health
- ‘Replace flour tortillas with whole grain tortillas
- Add 1/2 cup of chopped spinach
- Add 1/4 cup of walnuts, chopped
- Replace Mexican blend cheese with low-fat mozzarella cheese
- Increase olive oil to 2 tbsp
- Add 1/2 cup of chopped broccoli
- Replace red onion with 1/4 cup of leeks, thinly sliced’
🌾 Celiac Disease
- ‘Replace 2 large flour tortillas with 2 large gluten-free tortillas’
💩 Crohns Disease
- ‘Remove bell peppers
- Remove red onion
- Remove garlic
- Replace flour tortillas with gluten-free tortillas
- Decrease cumin powder to 1/2 tsp
- Decrease chili powder to 1/4 tsp’
🩸 Diabetes
- ‘Replace 2 large flour tortillas with 2 large whole grain tortillas
- Decrease the shredded cheese, Mexican blend to 1/2 cup
- Replace olive oil with avocado oil
- Remove salt
- Add 1/4 tsp of black pepper for taste’
🍞 Gluten Intolerance
- Replace 2 large flour tortillas with 2 large gluten-free tortillas
🫀 Heart Disease
- ‘Replace large flour tortillas with whole grain tortillas
- Decrease shredded cheese, Mexican blend to 1/2 cup
- Replace olive oil with 1/2 tbsp of olive oil
- Remove salt from the recipe
- Add 1/2 cup of black beans, rinsed and drained
- Add 1/2 cup of diced tomatoes’
❤️ Heart Health
- ‘Replace large flour tortillas with whole grain tortillas
- Decrease the shredded cheese to 1/2 cup
- Replace olive oil with avocado oil
- Remove salt from the recipe
- Increase bell peppers to 1 cup
- Increase zucchini to 1 cup
- Increase yellow squash to 1 cup’
🧂 High Blood Pressure
- ‘Remove Salt to taste
- Replace 1 cup shredded cheese, Mexican blend with 1/2 cup shredded low-sodium cheese
- Replace 1 tbsp olive oil with 1 tbsp canola oil
- Add 1/2 tsp turmeric powder
- Increase bell peppers to 3/4 cup
- Increase zucchini to 3/4 cup’
🍔 High Cholesterol
- ‘Replace 1 cup shredded cheese, Mexican blend with 1/2 cup shredded low-fat cheese
- Replace 1 tbsp olive oil with 1 tbsp canola oil
- Add 1/2 cup of sliced avocados for healthy fats’
🦠 Immune System
- ‘Add 1/2 cup of chopped spinach
- Add 1/2 cup of chopped broccoli
- Add 1/2 cup of chopped mushrooms
- Replace flour tortillas with whole grain tortillas
- Increase bell peppers to 1 cup
- Increase garlic to 4 cloves
- Replace olive oil with coconut oil
- Add 1 tsp of turmeric powder’
- ‘Add 1 tbsp of chia seeds for garnish’
🚽 Irritable Bowel Syndrome
- ‘Remove large flour tortillas
- Replace with 2 large gluten-free tortillas
- Remove red onion
- Replace shredded cheese, Mexican blend with 1 cup lactose-free shredded cheese, Mexican blend
- Remove garlic cloves
- Replace olive oil with 1 tbsp garlic-infused olive oil for flavor without the FODMAPs
- Remove fresh cilantro’
💧 Kidney Disease
- Remove salt to taste
- Decrease shredded cheese, Mexican blend to 1/2 cup
- Remove cumin powder
- Replace chili powder with 1/4 tsp paprika
- Add 1/2 cup eggplant, thinly sliced
🐄 Lactose Intolerance
- ‘Replace 1 cup shredded cheese, Mexican blend with 1 cup lactose-free shredded cheese, Mexican blend’
🍺 Liver Disease
- ‘Remove the salt
- Decrease the shredded cheese to 1/2 cup
- Replace olive oil with avocado oil
- Remove chili powder’
🤰 Pregnancy
- Remove chili powder
- Replace Mexican blend cheese with low-sodium mozzarella cheese
- Add 1/2 cup of spinach
Beti’s Reflections
While exploring the vibrant streets of Mexico City, I stumbled upon a local eatery serving a dish that was both visually stunning and tantalizingly delicious. The Crunch-a-Dilla Veggie Fiesta Recipe was born from this serendipitous discovery, and I’ve been eager to share it with my readers ever since. This Mexican Vegetarian Crunch-a-Dilla is a testament to the rich culinary heritage of Mexico, bursting with fresh flavors and textures.
The Crunch-a-Dilla Veggie Fiesta is an easy Mexican dinner idea that serves two people. It’s a vegetarian delight, but do note that it contains dairy in the form of cheese. If you’re watching your sodium intake, adjust the salt accordingly.
Our Homemade Crunch-a-Dilla with Vegetables is packed with nutritious ingredients like bell peppers, red onion, zucchini, and yellow squash – all thinly sliced for that delightful crunch in every bite. We’re cooking with zucchini and yellow squash here because they add a subtle sweetness that balances out the savory cheese and spices perfectly. The Mexican blend shredded cheese melts beautifully between the flour tortillas, creating a gooey center that contrasts wonderfully with the crispy exterior of our Healthy Veggie Quesadilla.
To make this Vegetable Stuffed Tortillas Recipe at home, start by washing your vegetables under running water then thinly slice them using a chef’s knife on your cutting board. Heat olive oil in a skillet over medium heat before adding minced garlic for an aromatic base to your sautéed veggies. Sprinkle cumin powder and chili powder over your vegetables for that authentic Mexican flavor profile we’re after in our Easy Mexican Dishes at Home. Once sautéed to tender-crisp perfection, layer these veggies between two large flour tortillas along with shredded cheese for our Cheese Stuffed Tortillas Recipe before cooking until golden brown on both sides.
There you have it, folks! Your Crunch-a-Dilla Veggie Fiesta is ready to be devoured. Garnish with fresh cilantro for that final touch of freshness and you’ve got yourself a Mexican Vegetarian Recipes masterpiece. This Spicy Veggie Stuffed Tortillas dish is a testament to how simple ingredients can come together to create something truly spectacular. So, why not try this DIY Vegetarian Mexican Cuisine tonight? It’s one of those Quick and Easy Mexican Dinner Ideas that will surely impress your loved ones. Enjoy!
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