Cheesy Veggie Quesadillas
These Cheesy Veggie Quesadillas are a delightful twist on a classic Mexican dish, loaded with gooey cheese and vibrant, fresh vegetables. Perfect for a quick lunch or dinner, these quesadillas offer a balanced meal with a satisfying crunch in every bite.
Prep time: 10 minutesCook time: 5 minutesServes: 4
Ingredients
2 tbsp olive oil
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 small zucchini, chopped
1 cup corn kernels
1 small red onion, chopped
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
8 flour tortillas
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
Non-stick cooking spray
Instructions
1. Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the red bell pepper, green bell pepper, zucchini, corn, and red onion. Cook for 5-7 minutes until vegetables are tender.
2. Stir in ground cumin, chili powder, salt, and pepper. Remove from heat and set aside.
3. In a separate bowl, combine the cheddar cheese and mozzarella cheese.
4. Lay out four tortillas on a flat surface. Evenly distribute the vegetable mixture over each tortilla, then sprinkle the cheese mixture on top.
5. Cover each with another tortilla to form a quesadilla.
6. Wipe the skillet clean, then spray lightly with non-stick cooking spray. Cook each quesadilla over medium heat for 2-3 minutes on each side or until the tortillas are golden brown and the cheese has melted.
7. Cut into wedges and serve warm.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a skillet over medium heat for best results, or microwave for 1-2 minutes until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
