Description
Simple vegetarian quesadillas using fresh market vegetables.
Ingredients
Scale
- 4 large flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup chopped zucchini
- 1 cup chopped bell peppers (mixed colors)
- 1/2 cup chopped onion
- 1/2 cup corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat.
- Add zucchini, bell peppers, and onion to the skillet. Cook until vegetables soften, about 5-7 minutes.
- Stir in corn kernels, salt, and pepper. Cook for 1 more minute. Remove vegetables from the skillet and set aside.
- Wipe the skillet clean. Place one tortilla in the skillet over medium heat.
- Sprinkle half of the cheese mixture over the tortilla.
- Spoon half of the cooked vegetables over the cheese.
- Top with a second tortilla. Cook for 2-3 minutes until the bottom is golden brown.
- Carefully flip the quesadilla and cook the second side until golden and the cheese melts.
- Remove from the skillet, slice into wedges, and repeat with the remaining ingredients.
Notes
- Serve with salsa or sour cream if desired.
- You can substitute any seasonal market vegetables you have available.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Lunch
- Method: Pan Frying
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1/2 quesadilla
- Calories: 450
- Sugar: 3
- Sodium: 650
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 45
- Fiber: 3
- Protein: 20
- Cholesterol: 50
Keywords: farmers market, vegetarian, quesadilla, zucchini, bell pepper, easy dinner