Description
Crispy veggie quesadillas filled with sautéed vegetables and melted cheese, toasted to golden perfection for a quick, flavorful, and satisfying vegetarian meal.
Ingredients
- 4 large flour tortillas
- 1 tbsp olive oil
- 1 small onion, sliced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup mushrooms, sliced
- 1 cup shredded mozzarella or cheddar cheese
- 1/2 tsp paprika
- 1/2 tsp cumin
- Salt, to taste
- Black pepper, to taste
- 2 tbsp butter (for cooking)
Instructions
- Heat olive oil in a skillet over medium heat.
- Add onion, bell pepper, zucchini, and mushrooms; sauté for 5–7 minutes until tender.
- Season with paprika, cumin, salt, and pepper, then remove from heat.
- Place a tortilla in a clean skillet over medium heat.
- Sprinkle cheese over half of the tortilla, add vegetable mixture, then top with more cheese.
- Fold the tortilla in half and cook for 2–3 minutes per side until golden and crispy.
- Repeat with remaining tortillas and filling.
- Slice into wedges and serve hot.
Notes
- Use a mix of cheeses for better flavor.
- Do not overfill to keep quesadillas crispy.
- Serve with salsa, guacamole, or yogurt dip.
- Use whole wheat tortillas for a healthier option.
- Add beans or corn for extra texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican