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Crispy Veggie Quesadillas

Crispy Veggie Quesadillas

These Crispy Veggie Quesadillas are cheesy, colorful, and packed with fresh vegetables in every bite. Ready in just 25 minutes, they're an easy meal that's perfect for busy weeknights, lunches, or satisfying vegetarian dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 4 large flour tortillas
  • 2 cups shredded Monterey Jack or Mexican cheese blend
  • 1 tablespoon olive oil
  • 1 small zucchini diced
  • 1 small red bell pepper diced
  • 1 small yellow bell pepper diced
  • ½ small onion diced
  • 1 cup baby spinach chopped
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Butter or cooking spray for the skillet
  • For Serving
  • Salsa
  • Sour cream
  • Guacamole
  • Lime wedges
  • Fresh cilantro

Method
 

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onion and cook for 2 to 3 minutes until softened.
  3. Stir in the zucchini and bell peppers. Cook for 5 to 6 minutes until tender.
  4. Add the spinach, chili powder, cumin, garlic powder, salt, and black pepper. Cook for 1 minute until the spinach wilts.
  5. Transfer the vegetables to a plate and wipe out the skillet.
  6. Lightly butter or spray the skillet and place one tortilla inside.
  7. Sprinkle half of the tortilla with shredded cheese.
  8. Top with the cooked vegetables, then add another layer of cheese.
  9. Fold the tortilla in half and cook for 2 to 3 minutes per side until golden brown and crispy.
  10. Repeat with the remaining tortillas.
  11. Let the quesadillas rest for 1 minute before slicing into wedges.
  12. Serve warm with salsa, sour cream, guacamole, and fresh lime wedges.

Notes

  • Avoid overfilling the tortillas to keep them easy to flip.
  • Cook over medium heat so the cheese melts before the tortilla browns too much.
  • Freshly shredded cheese melts better than pre-shredded.
  • Drain excess moisture from the vegetables if needed.
  • Let the quesadillas rest briefly before cutting.