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Veggie Quesadilla Cups


  • 3   burrito-size flour tortillas (8½ - 9½-in./22-24-cm)
  • 1   medium red bell pepper
  • 1   small jalapeño, seeded
  • 2   green onions
  • 4 oz (125 g) Colby & Monterey Jack cheese blend (1 cup/250 mL grated), divided
  • 1 can (2.25 oz) sliced pitted ripe olives, drained (½ cup/125 mL)
  • 2 tsp (10 mL) Chipotle Rub
  • 1/2   medium ripe avocado, skin on and seed removed


  1. Preheat oven to 400°F (200°C). Spray wells of Brownie Pan with nonstick cooking spray. 

  2. Stack tortillas on Cutting Board. Using Pizza Cutter, cut off the rounded corners to create a large square (about 7x7 in./18x18 cm). Cut into quarters to create twelve squares total. Press one square into corners of each well of pan.  

  3. Using Utility Knife, cut off top of bell pepper; cut lengthwise and remove seeds and veins. Cut bell pepper, jalapeño and green onions into small pieces. Add to Manual Food Processor and process until chopped; transfer to Classic Batter Bowl.  

  4. Using Microplane® Adjustable Coarse Grater, grate cheese. Add half of the cheese, olives and rub to batter bowl. Mix well with Small Mix ‘N Scraper®.

  5. Using a heaping Medium Scoop, fill cups with vegetable mixture. Top with remaining cheese. 

  6. Bake 10-12 minutes or until cheese is melted and corners of tortillas are golden brown. Remove pan from oven to Stackable Cooling Rack.  

  7. Using Medium Scoop, scrape along the avocado half to create shavings over each tortilla cup (See Cook’s Tip). Using Mini Nylon Serving Spatula, loosen cups from sides of pan and serve.  


  • 12  servings of 1 appetizer 

Nutrients per serving:

U.S. Nutrients per serving (1 appetizer) Calories 110, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 11 g, Fiber 1 g, Protein 4 g 

Cook's Tips:

Hold the avocado half while gently scraping with the Medium Scoop; release directly over warm cups. See step 7. 

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