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- 4 large flour tortillas - 1 cup shredded cheese (cheddar, mozzarella, or a blend) - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 medium zucchini, diced - 1 cup corn (fresh or frozen) - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon garlic powder - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - Olive oil for sautéing - Fresh cilantro for garnish (optional)

Crispy Vegetable Quesadillas for Easy Dinners

Discover the joy of making crispy vegetable quesadillas with this easy recipe! Packed with vibrant veggies like bell peppers, zucchini, and corn, each bite is a delicious mix of flavors and textures. Perfect for quick weeknight dinners, satisfying lunches, or fun snacks, these quesadillas are not only tasty but also nutritious. Follow our step-by-step guide to create this delightful dish that everyone will love. Enjoy a crispy treat in the comfort of your home!
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Ingredients
  

4 large flour tortillas

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1 cup bell peppers (a mix of red, yellow, and green), sliced

1 cup zucchini, sliced

1 cup mushrooms, sliced

1 small red onion, thinly sliced

1 cup fresh spinach, chopped

2 tablespoons olive oil, divided

1 teaspoon garlic powder

1 teaspoon ground cumin

1/2 teaspoon chili powder (optional for extra heat)

Salt and pepper, to taste

Sour cream or guacamole, for serving

Instructions
 

Prepare the Vegetables:

    - In a large skillet, warm 1 tablespoon of olive oil over medium heat.

      - Add the sliced bell peppers, zucchini, mushrooms, and red onion.

        - Sauté these vegetables for approximately 5-7 minutes until they are tender yet retain a slight crispness.

          - Incorporate the chopped spinach into the skillet and sauté for an additional 2 minutes until it wilts down.

            - Season the mixture with garlic powder, cumin, chili powder (if desired), salt, and pepper. Remove the skillet from the heat and set the vegetable mixture aside.

              Assemble the Quesadillas:

                - Heat a clean skillet or griddle over medium heat.

                  - Brush one side of a tortilla lightly with olive oil and place it oil-side down onto the skillet.

                    - Evenly sprinkle 1/4 cup of mozzarella cheese and 1/4 cup of cheddar cheese on the tortilla.

                      - Next, scoop a generous portion of the sautéed vegetable mixture and layer it over the cheese.

                        - Top with another 1/4 cup of mozzarella and 1/4 cup of cheddar cheese.

                          - Place a second tortilla on top, brushing its outer side with more olive oil.

                            Cook:

                              - Allow the quesadilla to cook for about 3-4 minutes or until the bottom tortilla achieves a golden-brown and crispy texture.

                                - Carefully flip the quesadilla using a spatula and cook for an additional 3-4 minutes on the reverse side until it is golden and the cheese has melted.

                                  Slice and Serve:

                                    - Once cooked, remove the quesadilla from the skillet and let it rest for a minute before slicing it into wedges.

                                      - Repeat the assembly and cooking process with the remaining ingredients to create additional quesadillas.

                                        - Serve the quesadillas while they are hot, accompanied by sour cream or guacamole for dipping.

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

                                            - Presentation Tips: For an appealing presentation, arrange the quesadilla wedges on a vibrant plate, garnish with fresh cilantro, and serve small bowls of sour cream and guacamole on the side.