Description
A delicious and easy-to-make vegetarian quesadilla packed with fresh vegetables and melted cheese.
Ingredients
Scale
For the Crust:
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 bell pepper, diced
- 1 small red onion, thinly sliced
- 1 cup sliced mushrooms
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Heat olive oil in a pan over medium heat. Add bell pepper, red onion, and mushrooms. Cook until vegetables are tender, about 5 minutes. Season with cumin, chili powder, salt, and pepper.
- Place a tortilla on a clean surface. Sprinkle half with a mix of cheddar and Monterey Jack cheeses. Top with cooked vegetables and another layer of cheese. Fold the tortilla in half.
- Heat a skillet over medium heat. Cook the quesadilla for 2-3 minutes per side, until golden brown and cheese is melted. Repeat with remaining tortillas and filling.
- Cut into wedges and serve warm with salsa or sour cream if desired.
Notes
You can customize the seasonings to taste.