Cheese and Veggie Quesadillas
These cheesy and colorful quesadillas bring comfort and joy, filled with a perfect blend of cheeses and seasonal vegetables.
Ingredients
Tortillas
- 8 large large flour tortillas (10-12 inches) Soft, flexible, and golden brown when grilled. Whole wheat or corn tortillas can be used.
Cheese
- 2 cups shredded cheese Blend of Cheddar, Monterey Jack, Mozzarella, Pepper Jack, or Oaxaca for best results.
Vegetables
- 2 cups mixed chopped vegetables Bell peppers, onions, mushrooms, corn, spinach, zucchini, fresh tomatoes, or jalapeños.
Cooking Fat
- 1-2 tablespoons olive oil or butter For the cooking process.
Seasoning
- Salt and black pepper To taste.
- Optional seasonings (garlic powder, onion powder, chili powder, cumin, oregano, smoked paprika) All enhance flavors beautifully.
Instructions
Preparation
- Start by washing and chopping your vegetables into small, bite-sized pieces.
- In a skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add your chopped veggies and sauté for about 5-7 minutes until softened.
Assembly
- In the same skillet, add a bit more oil or butter if needed. Place one tortilla in the skillet.
- Sprinkle half of the shredded cheese over half of the tortilla, layer with sautéed veggies, and top with the remaining cheese.
- Fold the tortilla over to cover the fillings.
Cooking
- Cook for about 2-3 minutes on one side until golden brown.
- Flip and cook for an additional 2-3 minutes until the cheese is melted and the other side is golden.
Serving
- Transfer the quesadilla to a cutting board, slice it into wedges, and serve hot.
Notes
Best enjoyed fresh, but cooked quesadillas can be stored in an airtight container in the fridge for 2-3 days. Consider using quality ingredients for better flavor.