Colourful Quesadillas
Bursting with vibrant colors and bold flavors, these Colourful Quesadillas are the ultimate vegetarian comfort food that’s as stunning as it is delicious. Packed with sautéed red, yellow, and green bell peppers, sweet corn, red onion, and fresh baby spinach, these quesadillas offer a delightful medley of textures and flavors. Melted cheddar and mozzarella cheeses provide a creamy, gooey contrast to the crisp, golden tortillas, while a touch of cumin and chili powder adds a subtle kick. Perfect for lunch, dinner, or a crowd-pleasing party snack, these quesadillas come together in just 30 minutes and are served alongside tangy salsa and cool sour cream for the ultimate dipping experience. This quick and easy recipe is a must-try for anyone seeking colorful, cheesy perfection in every bite!
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Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 1 cup Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 1 medium, diced Red bell pepper
- 1 medium, diced Yellow bell pepper
- 1 medium, diced Green bell pepper
- 1 small, finely chopped Red onion
- 1 cup Baby spinach
- 1 cup (cooked) Sweet corn kernels
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup (for serving) Sour cream
- 0.5 cup (for serving) Salsa
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced red, yellow, and green bell peppers, along with the chopped red onion. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the cooked sweet corn kernels, ground cumin, chili powder, salt, and black pepper. Cook for another 2 minutes to blend the flavors.
Remove the vegetable mixture from the skillet and set aside.
Wipe the skillet clean and heat the remaining 1 tablespoon of olive oil over medium heat.
Place one flour tortilla onto the skillet. Evenly sprinkle a mixture of shredded cheddar and mozzarella cheeses onto one half of the tortilla.
Layer the sautéed vegetables and a handful of baby spinach on top of the cheese.
Fold the tortilla in half to enclose the filling and press gently with a spatula.
Cook for 2-3 minutes on each side until the tortilla is golden and the cheese is melted.
Remove the quesadilla from the skillet and repeat the process with the remaining tortillas and filling.
Slice the quesadillas into wedges and serve warm with sour cream and salsa on the side.
Nutrition Facts
Calories |
2099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.2 g | 162% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 4670 mg | 203% | |
| Total Carbohydrate | 176.1 g | 64% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 38.2 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2160 mg | 166% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2033 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
