Veggie Quesadilla
This veggie quesadilla is crisp and golden on the outside with a gooey cheesy interior loaded with colorful sauteed vegetables. It comes together quickly and makes a great vegetarian lunch, snack, or easy dinner. Cut it into wedges and serve with salsa, sour cream, and guacamole for dipping.
- ⏱ 15 min
- 📊 easy
- 🍽 Family
Ingredients
- 4 tortillas
- 200 g cheese, grated
- 1 bell pepper
- 1 onion
- 1/2 cup corn
Instructions
- Heat 1 tablespoon of oil in a skillet over medium heat and saute sliced bell peppers, onion, and mushrooms for 5 to 6 minutes until softened and lightly browned.
- Season the vegetables with a pinch of salt, cumin, and chili powder, then remove them from the pan.
- Wipe the skillet clean, lower the heat to medium low, and place a large tortilla in the pan.
- Sprinkle shredded cheese evenly over half of the tortilla, spreading it all the way to the edges.
- Spoon the sauteed vegetables over the cheese, add a little more cheese on top, then fold the empty half over to close.
- Cook for 2 to 3 minutes until the bottom is golden and crisp, then flip carefully and cook the other side another 2 minutes until the cheese is fully melted.
- Slide the quesadilla onto a cutting board, let it rest for 1 minute, then cut into wedges and serve with salsa and sour cream.
💡 Chef's tip
Spread the cheese all the way to the edges of the tortilla, because the melted cheese acts like glue that seals the quesadilla shut so the filling does not spill out.
Cooking the quesadilla in a dry pan (no oil) over medium heat crisps the tortilla evenly while the cheese melts, and avoids the greasy sog oil leaves behind.
Nutrition (per serving)
- Calories: 340 kcal
- Protein: 14 g
- Carbs: 36 g
- Fat: 16 g
