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- 4 large flour tortillas - 1 cup shredded mozzarella cheese - 1 cup shredded cheddar cheese - 1 bell pepper (any color), diced - 1 medium zucchini, diced - 1 cup mushrooms, sliced - 1 small red onion, diced - 2 cups fresh spinach - 2 tablespoons olive oil - 1 teaspoon garlic powder (optional) - 1 teaspoon ground cumin (optional) - 1 teaspoon chili powder (optional) - Salt and pepper to taste

Crispy Vegetable Quesadillas for Easy Dinners

Discover the joy of making crispy vegetable quesadillas with this easy recipe! Perfect for lunch or dinner, these quesadillas are packed with fresh vegetables like bell peppers, zucchini, and spinach, layered with gooey mozzarella and cheddar cheese. Enjoy the delightful crunch and vibrant flavors in every bite. Serve them with your favorite dips for a delicious meal that’s both nutritious and satisfying. Get inspired and start cooking today!
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Ingredients
  

4 large flour tortillas

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

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

1 cup zucchini, sliced

1 cup mushrooms, sliced

1 small red onion, sliced

1 cup fresh spinach, chopped

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon cumin

1/2 teaspoon chili powder (optional)

Salt and pepper, to taste

Sour cream or guacamole, for serving

Instructions
 

Prepare the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced bell peppers, zucchini, mushrooms, and red onion. Sauté for about 5-7 minutes until the vegetables are tender but still crisp. Stir in the chopped spinach and cook for another 2 minutes until wilted. Season with garlic powder, cumin, chili powder (if using), salt, and pepper. Remove from heat and set aside.

    Assemble the Quesadillas: Heat a clean skillet or griddle over medium heat. Brush one side of a tortilla with a little olive oil and place it oil-side down on the skillet. Sprinkle 1/4 cup of mozzarella and 1/4 cup of cheddar cheese evenly over the tortilla. Add a generous scoop of the sautéed vegetable mixture on top of the cheese. Sprinkle another 1/4 cup of mozzarella and 1/4 cup of cheddar cheese over the vegetables. Top with another tortilla, brushing its top side with olive oil.

      Cook: Cook the quesadilla for about 3-4 minutes, or until the bottom tortilla is golden and crispy. Carefully flip the quesadilla using a spatula and cook for an additional 3-4 minutes on the other side until golden and the cheese is melted.

        Slice and Serve: Remove the quesadilla from the skillet and let it sit for a minute before slicing it into wedges. Repeat the process with the remaining ingredients to make additional quesadillas. Serve the quesadillas hot with sour cream or guacamole on the side for dipping.

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