Vegetable Quesadilla Recipe for Moms – Cheesy Veggie Quesadillas.
Ingredients:
- 2 large tortillas
- 1 cup shredded cheese (cheddar, mozzarella, or your preferred blend)
- 1 bell pepper, thinly sliced
- 1 small zucchini, thinly sliced
- 1/2 cup corn kernels (canned, frozen, or fresh)
- 1/2 small red onion, thinly sliced
- 1/2 teaspoon of cumin (optional for added flavor)
- Salt and pepper to taste
- Cooking spray or butter
- Optional: sour cream, salsa, or guacamole for serving
Instructions:
- Prep the Veggies: Start by washing and thinly slicing the bell pepper, zucchini, and red onion. If using canned corn, drain it first.
- Sauté the Veggies: In a medium skillet over medium heat, add a tiny bit of oil or butter. Add the onions first and sauté until translucent. Add the bell pepper, zucchini, corn, cumin, salt, and pepper. Cook until the veggies are tender but still have a bit of crunch.
- Assemble the Quesadillas: Lay one tortilla on a clean flat surface. Sprinkle half of the cheese on one half of the tortilla. Add a generous portion of the sautéed veggies on top of the cheese. Sprinkle the remaining cheese on top of the veggies. Fold the other half of the tortilla over the filled side.
- Cook the Quesadillas: Heat a large non-stick skillet or pan over medium heat and lightly grease it with cooking spray or butter. Carefully transfer the quesadilla to the skillet. Cook for 2-3 minutes on each side or until golden brown and the cheese is melted.
- Serve: Remove from heat and let it sit for a minute before cutting it into wedges. Serve immediately with sour cream, salsa, or guacamole on the side.
This recipe can be easily customized based on preferences and what you have in your fridge. You can add cooked chicken, beans, or even swap out veggies as you see fit.
The fun part? Get the kids involved! They can help with assembling their own quesadillas, choosing their favorite fillings, and even adding their own special touch like drawing a smiley face with ketchup or yogurt on the plate!