Description
Grilled veggie quesadillas are a delightful dish that brings together vibrant flavors and textures, perfect for a quick lunch, light dinner, or snack for gatherings.
Ingredients
- Flour tortillas: 4 large (about 10 inches)
- Bell peppers: 1 red, 1 green, and 1 yellow, sliced
- Red onion: 1 medium, thinly sliced
- Corn: 1 cup (fresh or frozen)
- Shredded cheese: 2 cups (cheddar, Monterey Jack, or a blend)
- Olive oil: 2 tablespoons
- Salt and pepper: to taste
- Fresh cilantro: 1/4 cup, chopped (optional)
- Avocado: 1 large (optional)
- Sour cream: 1/2 cup (optional)
- Lime juice: 1 tablespoon (optional)
- Garlic powder: 1/2 teaspoon (optional)
- Jalapeños: sliced (optional)
Instructions
- Prepare the vegetables by washing and slicing the bell peppers and red onion, and cutting corn kernels if using fresh.
- Heat a skillet over medium heat, add 1 tablespoon of olive oil, and sauté the bell peppers and red onion for 5-7 minutes. Add corn in the last 2 minutes.
- Assemble the quesadillas by spreading the sautéed vegetable mixture on two tortillas, sprinkle cheese, and top with the remaining tortillas.
- Cook the quesadillas in the skillet with the remaining olive oil for 3-4 minutes on each side until golden brown and crispy.
- Slice the cooked quesadillas into triangles and serve warm with avocado dip and garnish with cilantro.
Notes
- Choose cheeses that melt well for the best texture.
- Feel free to add other vegetables like zucchini or mushrooms.
- For a spicier version, include jalapeños or use pepper jack cheese.
- These quesadillas can be made ahead of time and stored in the fridge or freezer.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: grilled veggie quesadillas, vegetarian recipe, quick meal, healthy snack