Open Faced Enchilada Veggie Quesadillas

It’s Taco Tuesday! So I decided to give these Open Faced Enchilada Veggie Quesadillas a try. I wasn’t sure what to expect, enchilada? Quesadilla? Humph. Whatever, they seemed easy enough!
First of all, I have to get this under control: onion. I follow the recipe, but I’m not sure if my onions are on steriods or not. When it says “one whole onion”, I use one whole onion, but I’m thinking a whole small onion is what they meant. It was like we were having enchilada onion quesadillas. I’m not a fan of raw onion (unless it’s minced and I can’t tell), but cooked onion is fine, at least used sparingly it’s fine! I had to take most of it off my dinner. In fact, there were so many onions I was thinking “fajita” should be added into the title somewhere.

Anyway, when my husband saw dinner he said “Mexican Pizzas?”, which is exactly what they reminded me of! What a much simplier way to say it! As I tried to take a bite, I wondered what on earth I was doing wrong… then my husband said “how am I supposed to eat this?”. I told him “very carefully!”. It wasn’t until after dinner that I noticed a) they were smaller flour tortillas then I used (I used the Trader Joes Organic Whole Wheat Olive Oil Tortillas (hey, that’s almost as long as the title!) and b) the picture of them cut up. Ha!
As for it being kid friendly, it depends on the kid. My kid won’t even eat cooked onions, so I just took them and the bell peppers off and she gladly ate it up. I suppose you could even add black beans for some extra protein. I’d say I’d do that next time, except there won’t be a next time unless I feel like experimenting because as tasty and easy as these were, there are just too many recipes and so little time!

Open Faced Enchilada Veggie (Fajita) Quesadilla (Mexican Pizzas)


  • 4 whole Flour Tortillas
  • 2 Tablespoons Olive Oil
  • 1 whole Onion, Thinly Sliced
  • ¼ teaspoons Salt To Taste
  • ⅛ teaspoons Black Pepper To Taste
  • ½ cups Green Bell Pepper, Diced
  • ½ cups Yellow Bell Pepper, Diced
  • ½ cups Red Bell Pepper, Diced
  • ¼ cups Enchilada Sauce
  • ½ cups Black Olives, Chopped
  • 1 cup Shredded Monterey Jack Cheese
  • ¼ cups Fresh Cilantro, Chopped
  • ¼ cups Sour Cream For Garnish

Preparation Instructions

Preheat oven to 400 F. Place tortillas on an ungreased baking sheet, lightly spray with cooking spray and prick all over with a fork. Bake for 5-6 minutes, until they are puffed and begin to turn golden. Remove from oven and allow to cool. Keep the oven on. In a large skillet, heat the olive oil over medium heat. Add the sliced onions to the skillet, season with salt and pepper to taste, and cook over medium-low heat, stirring occasionally, until onions turn translucent and begin to caramelize (about 8-10 minutes). When the onions are almost done, add the diced peppers and cook just until they begin to soften. Remove skillet from heat. Spoon about 1-2 tablespoons of enchilada sauce over each of the baked tortillas. Top with the onions and veggie mixture, olives and cheese. Place it back in the oven and cook for 5-6 more minutes, until the cheese has melted. Remove from oven and garnish with fresh cilantro and sour cream.

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