Vegetable Quesadillas
Take your taste buds on a flavor-packed journey with these vibrant and cheesy Vegetable Quesadillas! Filled with a rainbow of sautéed bell peppers, zucchini, red onion, and sweet corn, this recipe brings bold, fresh flavors to the table. Enhanced with aromatic spices like cumin and chili powder, and layered with gooey melted cheese, these quesadillas are the perfect balance of hearty and healthy. Quick and easy to make in just 35 minutes, they’re ideal for a satisfying weeknight dinner or a crowd-pleasing appetizer. Serve them with your favorite salsa, a dollop of sour cream, or a sprinkle of cilantro for a customizable feast that’s sure to impress. Whether you’re vegetarian or just craving a veggie-forward meal, these quesadillas are a must-try for their irresistible combination of textures and tastes!
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Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 2 cups Shredded cheese (cheddar, Monterey Jack, or a mix)
- 2 tablespoons Olive oil
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 medium Red onion, diced
- 1 small Zucchini, diced
- 1 cup Corn kernels (fresh, canned, or frozen)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Cilantro, chopped (optional)
- Salsa (optional, for serving)
- Sour cream (optional, for serving)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced red bell pepper, green bell pepper, red onion, zucchini, and corn to the skillet. Sauté for 5-7 minutes, or until the vegetables are tender.
Season the vegetables with ground cumin, chili powder, salt, and black pepper. Stir to coat the vegetables evenly with the spices.
Remove the sautéed vegetables from the skillet and set aside. Wipe the skillet clean if necessary.
Place the skillet back on medium heat and add a small drizzle of olive oil.
Lay one flour tortilla in the skillet. Sprinkle 1/2 cup of shredded cheese evenly over one half of the tortilla.
Spoon a quarter of the sautéed vegetable mixture over the cheese, then fold the tortilla in half to cover the filling.
Cook the quesadilla for 2-3 minutes on one side, or until golden brown and crispy. Flip and cook for another 2-3 minutes on the other side until the cheese is melted.
Remove the cooked quesadilla from the skillet and repeat with the remaining tortillas, cheese, and vegetables.
Cut each quesadilla into wedges and serve warm with salsa, sour cream, and chopped cilantro if desired.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 3850 mg | 167% | |
| Total Carbohydrate | 154.1 g | 56% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 31.9 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1991 mg | 153% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1874 mg | 40% | |
*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.
