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The versatility of quesadillas is one of their most appealing attributes. Originating from Mexico, quesadillas are traditionally made with tortillas that are filled with cheese and other ingredients, then folded and grilled or toasted. The beauty of quesadillas lies in their adaptability; they can be filled with a myriad of ingredients ranging from meats and beans to an array of fresh vegetables. This adaptability makes them an excellent option for those who want to experiment with flavors and textures.

Cheesy Vegetable Quesadillas for Quick Dinners

Discover the joy of making cheesy vegetable quesadillas with this wholesome recipe that’s perfect for any meal or snack. Packed with colorful vegetables and creamy cheese, these quesadillas not only delight your taste buds but also promote healthy eating. Easy to customize for various dietary needs, they're great for busy parents, students, or anyone looking for a quick meat-free option. Dive into this delicious dish that’s as satisfying to make as it is to eat!
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Ingredients
  

4 large whole-wheat flour tortillas

2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

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 cumin powder

1 teaspoon garlic powder

Salt and pepper to taste

Salsa and sour cream for serving (optional)

Instructions
 

Sauté the Vegetables:

    In a large skillet over medium heat, add the olive oil. Once hot, add the diced bell peppers, zucchini, mushrooms, and onion. Sauté for about 5-7 minutes until the vegetables are tender.

      Add Spinach and Seasoning:

        Stir in the chopped spinach, cumin powder, garlic powder, salt, and pepper. Cook for an additional 2-3 minutes until the spinach wilted. Remove from heat and set aside.

          Assemble the Quesadillas:

            On a clean surface, lay out one flour tortilla. Sprinkle a generous amount of shredded cheese on one half of the tortilla, then add a scoop of the sautéed vegetable mixture on top of the cheese. Fold the tortilla over to create a half-moon shape.

              Cook the Quesadillas:

                Heat the skillet again (you can use the same skillet without washing). If needed, add a little more olive oil. Place the folded quesadilla in the skillet and cook for about 3-4 minutes on one side until golden brown and crispy. Carefully flip and cook the other side for another 3-4 minutes until it’s also golden and the cheese is melted.

                  Repeat:

                    Repeat the process with the remaining tortillas and filling until all are cooked.

                      Serve:

                        Cut each quesadilla into wedges and serve warm with salsa and sour cream on the side for dipping.

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