These Apple and Veggie Quesadillas are a quick and kid-friendly lunch that combines sweet, crisp apples with veggies and melty vegan cheese, all tucked into a toasty tortilla. Perfect for lunchboxes, picnics, or a speedy dinner, they’re ready in under 20 minutes.
If you’ve never thought to put apples in a quesadilla, well, these Apple & Veggie Quesadillas are about to become your new lunch go-to.
They’re the sweet-savory, cheesy kind of meal that is delicious and takes almost no time to make. I created these for my kids’ lunchboxes, but like my Vegan Corn Dog Bites, they’ve also made appearances at picnics, road trips, and even lazy weeknight dinners when I’m too tired to do much more than press a tortilla in a skillet and call it a day.
They’re part of my real-life, kid-approved lunch series (hello, Chili & Cornbread Munchables, Mediterranean Lunch Bowl, and Peanut Butter & Banana Roll-Ups), and they’re proof that feeding kids veggies doesn’t have to mean begging or bribing. Just melt some cheese over it and slice it into triangles - it's like unicorn magic.
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Why I Love This Recipe
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These cheesy apple and veggie quesadillas come together in 10 minutes.
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Combines sweet, savory, and cheesy in one kid-friendly bite.
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Uses simple ingredients you probably already have from some other lunch ideas, like tortillas from Peanut Butter & Banana Roll-Ups and carrots and spinach from Mini Hummus and Veggie Pinwheels. That's great planning for the week!
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Works hot or at room temperature, so it’s perfect for lunchboxes.
Ingredients
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Tortillas: I like using the Senora Style tortillas from Trader Joe’s, but any soft tortilla will do.
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Vegan Cheddar Cheese: Use any brand you prefer. Shreds or slices both work! If you’ve already made Easy Vegan Mac & Trees, this is a great way to use up any extra cheese slices.
See the printable recipe card for suggested quantities and a complete list of ingredients.
Variations
- Use vegan mozzarella, pepper jack, or even a smoky gouda-style shreds for a different flavor vibe.
- Try pear slices instead of apples for a softer, milder sweetness.
- Thinly swipe a bit of hummus, vegan cream cheese, or even sunflower butter on the tortilla for extra richness.
How To Make Apple and Veggie Quesadillas
This is just one way to crisp up these apple quesadillas. You can also fold one tortilla in half instead of using two - it’s way easier to flip.
See the complete printable recipe card below for more details.
Step 1: Lay one tortilla flat and pile on the fillings - apple slices, shredded carrots, baby spinach, and a sprinkle of shredded vegan cheese. Try to spread everything out evenly so you don’t get one monster bite of just spinach and no apple.
Step 2: Place another tortilla on top to seal the deal. Gently press it down so the ingredients are snug between the tortillas and ready to cook.
Step 3: Transfer your stacked tortilla to a hot skillet over medium heat. Cook for 2–3 minutes on each side, or until the tortilla is crispy and golden and the cheese has melted enough to glue everything together.
Step 4: Remove from the pan and let it cool slightly before slicing into triangles with a pizza cutter or knife. Perfect for lunchboxes, dipping, or eating straight off the board.
Top Tips
- Preheat the pan before adding your quesadilla. This helps everything cook evenly and gives you that melty center.
- You can also make these as folded quesadillas (a.k.a. half-moons). It’s tidier and easier to flip. Just pile the fillings on one half of the tortilla, fold it over, and cook the same way.
- Sandwiching the veggies between layers of cheese keeps everything from sliding out.
- Let it cool slightly before slicing to reduce the chances of the insides from sliding out.
- When packing a lunchbox, let the items cool, as this helps prevent condensation and keeps them from getting soggy.
- Use a mandoline to keep the apple slices thin.
Serving Suggestions
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Slice into triangles and tuck into a bento box with baby carrots and a treat like Best Homemade Movie Theater Popcorn for a delicious lunch.
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Serve with a dip like Mango Cucumber Salsa, Guacamole, or 5-Minute Vegan Ranch Dressing for extra flavor (kids love to dip!).
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Recipe FAQS
Yes! These quesadillas are meal-prep friendly. Let them cool, then store in the fridge for up to 3 days. Reheat in a pan or air fryer to crisp ’em back up.
Shredded zucchini, thinly sliced bell pepper, or whatever’s giving you the side-eye in the crisper drawer.
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Don’t leave me hanging! Tell me how it went with Apple and Veggie Quesadillas in the comments below! Was it love at first bite, surprisingly edible, or a full-blown disaster? Oh, and please let me know how my directions worked, so I can continue to improve my recipes.
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Apple and Veggie Quesadillas
Equipment
- Mandoline optional in order to get really thin slices
Ingredients
- 2 flour tortillas or whole wheat
- ½ apple thinly sliced or shredded
- ¼ cup carrots shredded
- ¼ cup spinach or kale
- ¼ cup vegan cheddar-style shreds or your fave melty vegan cheese
- olive oil spray or vegan butter for cooking
Instructions
- Layer the fillings: Lay one tortilla flat and sprinkle half the vegan cheese evenly over it. Add a single layer of thin apple slices, shredded carrots, spinach, and any optional veggies you like. Top with more of the cheese and the second tortilla.
- Cook the quesadilla: Heat a skillet over medium heat and lightly coat with oil spray or vegan butter. Carefully place the quesadilla in the pan. Cook for 2–3 minutes per side or until golden brown and the cheese is melty. To flip the quesadilla without losing the filling, gently slide a large spatula under it, press down lightly on the top with your other hand, and flip it in one smooth motion.
- Cool and slice: Let cool for a minute or two, then slice into triangles or strips. Serve with vegan ranch or vegan cilantro lime dressing.
Regi Pearce says
These quesadillas are crispy, melty, a little sweet, a little savory and totally addictive. It has those opposites that I love - crispy but gooey, sweet but savory, with zero complaints.