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Quesadillas are a beloved staple in many households, celebrated for their versatility and ease of preparation. Originating from Mexico, these delightful creations consist of a tortilla filled with cheese and various other ingredients, then cooked until crispy and golden. Their adaptability makes them a favorite for weeknight dinners, entertaining guests, or even as a quick snack. Among the myriad of quesadilla variations, the Cheesy Veggie Quesadilla stands out, captivating the hearts of both vegetarians and cheese enthusiasts alike.

Cheesy Veggie Quesadillas for Easy Weeknight Dinners

Discover the joy of making Cheesy Veggie Quesadillas—a delicious and nutritious twist on a classic favorite! These quesadillas combine melting cheddar and mozzarella cheese with a colorful array of sautéed vegetables like bell peppers, zucchini, and corn for a delightful crunch. Perfect for quick weeknight dinners or as a fun snack, this recipe promises a satisfying blend of flavors and textures. Gather your ingredients and get ready to enjoy a tasty meal that everyone will love!
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Ingredients
  

4 large flour tortillas

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1 cup diced bell peppers (any color)

1 cup diced zucchini

1 cup corn kernels (fresh or canned)

1 small red onion, thinly sliced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Salsa or guacamole (for serving)

Instructions
 

Prepare the Veggies: In a large skillet, heat the olive oil over medium heat. Add the onions and sauté for about 2 minutes until they begin to soften. Add the diced bell peppers and zucchini, cooking for an additional 5-7 minutes until the veggies are tender. Stir in the corn, cumin, smoked paprika, and season with salt and pepper. Cook for another 2-3 minutes to heat through. Remove from heat.

    Assemble the Quesadillas: On one half of a tortilla, sprinkle a generous layer of cheddar and mozzarella cheese. Top with a portion of the sautéed veggie mixture, then add another layer of cheese on top of the veggies. Fold the tortilla over to create a half-moon shape.

      Cook the Quesadillas: In the same skillet over medium heat, add a little more olive oil if needed. Place the folded quesadilla in the skillet and cook for about 3-4 minutes per side, or until the tortillas are golden brown and crispy, and the cheese is melted. You may need to work in batches depending on the size of your skillet.

        Slice and Serve: Once cooked, remove the quesadilla from the skillet and let it cool for a minute before slicing into wedges. Garnish with fresh cilantro and serve with salsa or guacamole on the side.

          Repeat: Continue the process with the remaining tortillas and filling until all quesadillas are cooked.

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