Vegetable and Cheese Quesadillas

These Vegetable and Cheese Quesadillas are a delightful combination of fresh vegetables and melted cheese, all encased in a crispy tortilla. Perfect for a quick dinner, they are both satisfying and packed with flavor.

Ingredients

• Whole wheat tortillas - 2 large
• Shredded mozzarella cheese - 1 cup (100g)
• Bell pepper (any color) - 1 medium, diced
• Red onion - 1/2 medium, diced
• Zucchini - 1 medium, diced
• Corn kernels - 1/2 cup (75g), fresh or frozen
• Olive oil - 1 tablespoon (15ml)
• Cumin - 1 teaspoon (2g)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)
• Fresh cilantro - 1/4 cup (10g), chopped (optional)
• Sour cream - 1/4 cup (60g) for serving (optional)

Steps

1. Heat olive oil in a large skillet over medium heat.
2. Add the diced bell pepper, red onion, and zucchini to the skillet and sauté for about 5 minutes until softened.
3. Stir in the corn, cumin, salt, and black pepper. Cook for another 2-3 minutes until heated through.
4. Remove the vegetable mixture from the skillet and set aside.
5. Place one tortilla in the skillet, sprinkle half of the mozzarella cheese over the tortilla, and add half of the vegetable mixture on top.
6. Sprinkle the remaining mozzarella cheese over the vegetables and place a second tortilla on top.
7. Cook for about 3-4 minutes until the bottom tortilla is golden brown and the cheese starts to melt.
8. Carefully flip the quesadilla using a large spatula and cook for another 3-4 minutes on the other side until golden brown and crispy.
9. Remove from heat and let it cool for a minute before slicing into wedges.
10. Serve with sour cream and garnish with chopped cilantro if desired.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 42 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 30 mg
• Total Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Water: 0.25 L

Health Benefits

• Rich in fiber from vegetables, promoting digestive health.
• Provides a good source of protein and calcium from cheese.

Tags