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The Ultimate Veggie Quesadilla Recipe

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4.1 from 82 reviews

This Ultimate Veggie Quesadilla recipe is a delicious and satisfying dish featuring a crispy tortilla stuffed with a colorful medley of sautéed vegetables and melted cheese. Perfect for a quick lunch or dinner, this quesadilla combines fresh ingredients with bold flavors for a wholesome meal that can be easily customized to your taste.

Ingredients

For the Quesadilla Filling

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 small bell pepper (red or green), diced
  • 1 small zucchini, diced
  • 1 cup mushrooms, sliced
  • 1 cup corn kernels (fresh or frozen)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 2 tablespoons fresh cilantro, chopped

For Assembling

  • 4 large flour tortillas
  • Butter or oil, for cooking
  • Sour cream, salsa, or guacamole, for serving

Instructions

  1. Prepare the Vegetables: Heat olive oil in a skillet over medium heat. Add chopped onions and sauté until translucent, about 3 minutes. Add diced bell pepper, zucchini, and mushrooms and cook for another 5-7 minutes until vegetables are tender. Stir in corn, cumin, chili powder, salt, and pepper, and cook for an additional 2 minutes. Remove from heat and stir in chopped cilantro.
  2. Assemble Quesadillas: Lay a tortilla flat on a clean surface. Evenly spread about half a cup of the sautéed vegetables over half of the tortilla, then sprinkle generously with shredded cheese. Fold the tortilla over to cover the filling, forming a half-moon shape. Repeat with remaining tortillas and filling.
  3. Cook the Quesadillas: Heat a non-stick skillet over medium heat and lightly butter or oil the pan. Place a folded quesadilla in the skillet and cook for 3-4 minutes on each side or until the tortilla is golden brown and cheese has melted inside. Adjust heat as needed to avoid burning.
  4. Serve: Remove quesadilla from the skillet and let it cool for a minute. Cut into wedges and serve warm with sour cream, salsa, or guacamole on the side for dipping.

Notes

  • You can use any combination of vegetables you like or have on hand.
  • For a spicier quesadilla, add chopped jalapeños or a pinch of cayenne pepper to the filling.
  • For a gluten-free option, substitute flour tortillas with corn tortillas or gluten-free wraps.
  • To make it vegetarian or vegan, use plant-based cheese alternatives.
  • Leftover quesadillas can be reheated in a skillet or oven for a crispy texture.

Find it online: https://justsosavory.com/the-ultimate-veggie-quesadilla-recipe/