The Ultimate Veggie Quesadilla

Ingredients:

4 large flour tortillas

1 tablespoon olive oil

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 small zucchini, sliced thin

1 small red onion, thinly sliced

1 cup mushrooms, sliced

1 cup corn kernels (fresh or frozen)

1 teaspoon chili powder

½ teaspoon cumin

½ teaspoon garlic powder

Salt and pepper to taste

2 cups shredded cheddar cheese (or Mexican blend)

¼ cup fresh cilantro, chopped

Sour cream and salsa for serving

Directions:

Heat olive oil in a large skillet over medium heat.

Add bell peppers, zucchini, onion, and mushrooms. Sauté for 5–6 minutes until tender.

Stir in corn, chili powder, cumin, garlic powder, salt, and pepper. Cook 2–3 more minutes. Remove from heat.

Heat a clean skillet or griddle over medium heat. Place one tortilla on the skillet.

Sprinkle ½ cup shredded cheese evenly over the tortilla.

Spread ½ of the veggie mixture over the cheese, then sprinkle with 2 tablespoons of cilantro. Top with another ½ cup cheese.

Place a second tortilla on top and cook for 2–3 minutes until the bottom is golden brown. Carefully flip and cook an additional 2–3 minutes.

Remove from skillet and let cool slightly. Cut into wedges. Serve with sour cream and salsa.

Repeat with remaining tortillas and filling.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 320 kcal | Servings: 4 servings

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