Veggie Quesadillas with Cilantro Sour Cream
Savor the vibrant flavors of these Veggie Quesadillas with Cilantro Sour Cream, a wholesome and colorful recipe perfect for quick weeknight dinners or casual gatherings. Packed with a rainbow of sautéed veggies like bell peppers, zucchini, and sweet corn, and seasoned with warm spices like cumin and chili powder, these quesadillas deliver a delightful mix of textures and tastes. A generous layer of gooey cheddar cheese ties it all together, while the tangy, herbaceous cilantro lime sour cream adds a refreshing finish. Ready in just 35 minutes, this easy vegetarian dish is a crowd-pleaser that's perfect for busy schedules. Serve them hot, crispy, and perfectly golden, paired with a creamy dip that will take your taste buds on a flavor-packed journey.
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Recipe Information
Ingredients
- 4 pieces Large flour tortillas
- 2 cups Shredded cheddar cheese
- 2 tablespoons Olive oil
- 1 piece Red bell pepper
- 1 piece Green bell pepper
- 1 piece Yellow onion
- 1 piece Zucchini
- 1 cup Sweet corn kernels (cooked or canned, drained)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Sour cream
- 0.25 cup Fresh cilantro leaves (chopped)
- 1 tablespoon Lime juice
- 1 piece Garlic clove (minced)
Instructions
Start by preparing the veggies. Dice the red and green bell peppers, yellow onion, and zucchini into small, bite-sized pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes, until it starts softening.
Add the bell peppers, zucchini, and corn kernels to the skillet. Stir in the ground cumin, chili powder, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the veggies are tender but still have some bite. Remove from heat and set aside.
In a small bowl, prepare the cilantro sour cream by combining the sour cream, chopped cilantro, lime juice, and minced garlic. Stir well and refrigerate until ready to serve.
Heat a clean skillet or griddle over medium heat and lightly grease it with the remaining olive oil.
Place one tortilla on the skillet. Sprinkle 1/2 cup of shredded cheese evenly over half of the tortilla, then top the cheese with 1/4 of the veggie mixture. Fold the tortilla in half to cover the filling.
Cook the quesadilla for 2-3 minutes on each side, pressing down gently with a spatula, until the tortilla is golden and crispy, and the cheese is melted. Repeat with the remaining tortillas, cheese, and veggie mixture.
Cut each quesadilla into wedges and serve warm with the cilantro sour cream on the side.
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 6246 mg | 272% | |
| Total Carbohydrate | 196.8 g | 72% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 44.5 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2056 mg | 158% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2219 mg | 47% | |
*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.
