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Quesadillas hold a beloved place in Mexican cuisine, celebrated for their rich flavors and simple preparation. This versatile dish, which typically features a tortilla filled with cheese and various other ingredients, has become a favorite not only in households across Mexico but also around the world. The beauty of quesadillas lies in their adaptability; they can easily cater to various dietary preferences and restrictions, making them a go-to meal for both vegetarians and meat lovers alike.

Cheesy Vegetable Quesadillas for Quick Dinners

Discover the joy of cooking with this Cheesy Vegetable Quesadillas recipe, a healthy and tasty twist on a classic Mexican dish. These versatile quesadillas are made with whole-wheat tortillas and a colorful mix of sautéed vegetables, packed with nutrients and flavor. Perfect for any dietary preference, they can be customized to suit your taste. Indulge in a quick and satisfying meal that’s easy to prepare and deliciously nutritious!
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Ingredients
  

4 large whole-wheat flour tortillas

2 cups shredded cheese (choose from cheddar, Monterey Jack, or a blend for a delicious melty texture)

1 cup bell peppers (red, green, or yellow), diced

1 cup zucchini, diced

1 cup mushrooms, sliced

1 small red onion, thinly sliced

1 cup fresh spinach, roughly chopped

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon garlic powder

Salt and pepper to taste

Salsa and sour cream for serving (optional)

Instructions
 

Sauté the Vegetables:

    In a large skillet, heat the olive oil over medium heat until shimmering. Add the diced bell peppers, zucchini, mushrooms, and red onion. Sauté the mixture for 5-7 minutes, stirring occasionally, until all the vegetables are tender and lightly golden.

      Add Spinach and Seasoning:

        Once the vegetables are cooked, stir in the roughly chopped spinach, ground cumin, garlic powder, and a pinch of salt and pepper. Cook for an additional 2-3 minutes, or until the spinach has wilted down, then remove the skillet from the heat. Set aside the vegetable mixture to cool slightly.

          Assemble the Quesadillas:

            On a clean, flat surface, lay out one flour tortilla. Generously sprinkle shredded cheese over half of the tortilla, then add a heaping spoonful of the sautéed vegetable mixture on top of the cheese. Carefully fold the tortilla over, creating a half-moon shape.

              Cook the Quesadillas:

                Return the skillet to the stovetop (no need to wash it), and heat it over medium heat again. If the pan looks dry, drizzle in a little more olive oil. Place one folded quesadilla in the skillet and cook for about 3-4 minutes, or until the bottom is golden brown and crispy. Use a spatula to gently flip the quesadilla, cooking the other side for another 3-4 minutes until golden and the cheese has melted delightfully.

                  Repeat Cooking:

                    Continue the process with the remaining tortillas and filling until all quesadillas are cooked to crispy perfection.

                      Serve:

                        Once cooked, transfer the quesadillas to a cutting board. Slice each quesadilla into wedges and serve warm. Accompany with salsa and sour cream on the side for a delicious dipping experience.

                          Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4.

                            Enjoy your cheesy creation!