Vegetable Quesadillas
Cheesy and crispy, these vegetable quesadillas are a delightful blend of sautéed bell peppers, onions, mushrooms, and zucchini enveloped in melty cheese. Perfect for a quick and satisfying meal, they are best served with salsa and sour cream.
Prep time: 15 minutesCook time: 10 minutesServes: 4
Ingredients
2 tbsp olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
1 cup mushrooms, sliced
1 small zucchini, diced
2 cups shredded Mexican blend cheese
4 large flour tortillas
Salt and pepper to taste
Instructions
1. Heat olive oil in a large skillet over medium heat.
2. Add sliced onions and bell peppers, sautéing for about 3 minutes.
3. Add mushrooms and zucchini, cooking for another 5 minutes until vegetables are tender.
4. Season with salt and pepper, then remove from heat.
5. Place a tortilla in a separate pan over medium heat, sprinkle half with cheese, add vegetable mixture, and top with more cheese.
6. Fold the tortilla over and cook until golden brown and cheese melts, about 2-3 minutes per side.
7. Repeat with remaining tortillas and filling.
8. Slice quesadillas into wedges and serve with salsa and sour cream.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat quesadillas in a skillet over medium heat until warmed through and crispy, or microwave on a microwave-safe plate for 1-2 minutes.
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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.
