Description
This Veggie Quesadilla recipe is a delightful and easy-to-make dish that combines gooey cheeses with a medley of colorful vegetables, all sandwiched between crispy tortillas. Perfect for a quick lunch or light dinner!
Ingredients
Scale
Tortillas:
- 2 large flour tortillas
Cheese:
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Veggies:
- 1/2 cup bell pepper (finely chopped, any color)
- 1/2 cup zucchini (finely diced)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup corn kernels (fresh, frozen, or canned)
Seasonings:
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Salt and black pepper to taste
Others:
- 1 tablespoon olive oil
- Optional: fresh cilantro or avocado for garnish
Instructions
- Sauté Veggies: Heat olive oil in a skillet, sauté bell pepper, zucchini, red onion, and corn with seasonings until caramelized.
- Assemble Quesadilla: Layer tortilla with cheeses, cooked veggies, more cheese, and top with another tortilla.
- Cook Quesadilla: Cook in a skillet until golden brown and cheese melts, then slice and serve.
Notes
- Add black beans or mushrooms for extra protein.
- Pair with salsa, sour cream, or guacamole.
- Use whole wheat or gluten-free tortillas if preferred.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/2 quesadilla
- Calories: 370
- Sugar: 3g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg
