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- 4 whole wheat tortillas - 1 cup shredded cheese (cheddar or mozzarella) - 1 cup bell peppers, diced (mix of colors for visual appeal) - 1 medium zucchini, diced - 1 cup corn (fresh or frozen) - 1 small red onion, diced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro or parsley for garnish (optional)

Cheesy Vegetable Quesadillas with Salsa

Spice up your meal routine with these Cheesy Veggie Fiesta Quesadillas! This delicious recipe brings together whole wheat tortillas and a colorful medley of fresh vegetables, like bell peppers and zucchini, along with gooey cheese for a satisfying bite. Perfect for any time of day, these quesadillas are easy to prepare and packed with nutrients. Elevate your cooking with bold spices and serve them with your favorite dips for a delightful taste experience!
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Ingredients
  

4 whole wheat tortillas

1 cup shredded Mexican blend cheese (or cheese of your choice)

1 cup bell peppers (a mix of red, yellow, and green), diced

1 cup zucchini, diced

1 cup corn kernels (fresh or frozen)

1/2 cup red onion, finely chopped

1 teaspoon ground cumin

1 teaspoon chili powder

1 tablespoon olive oil

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

1 avocado, sliced (for serving)

1 cup salsa (store-bought or homemade)

Instructions
 

Prep the Vegetables: In a large mixing bowl, combine the diced bell peppers, zucchini, corn, and red onion. Season the vegetable mixture with ground cumin, chili powder, salt, and pepper. Stir well to ensure the spices evenly coat all the vegetables.

    Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, add the seasoned vegetable mixture. Sauté for approximately 5-7 minutes, stirring occasionally, until the vegetables are tender and have developed a slight caramelization. Remove from heat and set the mixture aside in a bowl.

      Assemble the Quesadillas: Take one tortilla and lay it flat on a clean surface. On half of the tortilla, add a generous portion of the sautéed vegetable mixture, then sprinkle a handful of shredded cheese over the top. Carefully fold the tortilla in half to cover the filling, creating a semi-circle. Repeat this process with the remaining tortillas.

        Cook the Quesadillas: Return the skillet to the stove over medium heat. Place the folded quesadillas in the skillet (you may need to cook them in batches depending on the size of your skillet). Cook each quesadilla for 3-4 minutes on one side until golden brown and crispy. Carefully flip them and cook for an additional 3-4 minutes on the other side, ensuring the cheese melts and the quesadilla is heated through.

          Slice and Serve: Once cooked to perfection, remove the quesadillas from the skillet and let them cool for about a minute. Using a sharp knife, cut each quesadilla into wedges. Serve hot, garnished with freshly chopped cilantro, slices of avocado, and a side of salsa for dipping.

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

              - Presentation Tips: Arrange the quesadilla wedges on a colorful plate, with the avocado and salsa in small bowls on the side for a vibrant and inviting display. Consider adding a sprinkle of extra cilantro for a pop of color!