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Quesadillas are a delightful and versatile dish that has captured the hearts and taste buds of many. Originating from Mexico, these golden, crispy tortillas are filled with a variety of ingredients, making them perfect for any meal of the day. Cheesy veggie stuffed quesadillas stand out for their delicious flavors and ease of preparation, catering to both vegetarians and cheese lovers alike. Whether you're hosting a family dinner, planning a gathering, or looking for a quick weeknight meal, this recipe is sure to impress and satisfy.

Cheesy Veggie Stuffed Quesadillas in 30 Minutes

Discover the joy of cheesy veggie stuffed quesadillas with this simple and delicious recipe! Perfect for any meal, these quesadillas are packed with sautéed bell peppers, zucchini, mushrooms, and two types of cheese for an irresistible flavor. Easy to make and customizable, they're great for family dinners or a quick weeknight meal. Serve with tangy salsa and sour cream for the ultimate treat. Enjoy a delightful dish that satisfies both vegetarians and cheese lovers alike!
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Ingredients
  

4 large flour tortillas

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1 cup bell peppers (any color), diced

1 cup zucchini, diced

1 cup mushrooms, diced

1 small red onion, finely chopped

1 teaspoon garlic powder

1 teaspoon ground cumin

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, for garnish (optional)

Sour cream or salsa, for dipping

Instructions
 

Prep the Veggies: In a medium skillet, heat the olive oil over medium heat. Add the diced bell peppers, zucchini, mushrooms, and finely chopped red onion. Sauté the mixture for about 5-7 minutes, stirring occasionally, until the vegetables become tender and slightly caramelized. Season this vegetable mixture with garlic powder, ground cumin, salt, and pepper to taste. Once done, remove the skillet from heat and set aside.

    Prepare the Quesadilla Filling: In a large mixing bowl, combine the sautéed vegetable mixture with both the shredded mozzarella and cheddar cheeses. Stir well until all ingredients are evenly distributed and coated in the cheese.

      Assemble the Quesadillas: On a clean and flat surface, lay out the flour tortillas. Using a spoon, scoop a generous portion of the veggie-cheese mixture onto one half of each tortilla. Carefully fold the other half over the filling to create a half-moon shape, pressing the edges lightly to seal.

        Cook the Quesadillas: Wipe down the skillet to remove any residue and return it to medium heat. Place one or two quesadillas in the skillet, depending on its size (cook in batches if necessary). Cook each quesadilla for about 3-4 minutes on one side or until they turn golden brown and crispy. Gently flip the quesadilla using a spatula and cook for an additional 3-4 minutes on the other side, ensuring the cheese is fully melted and the tortilla is evenly crisp.

          Slice and Serve: Once cooked, carefully remove the quesadilla from the skillet and let it cool slightly on a cutting board before slicing it into wedges. If desired, garnish with fresh cilantro. Serve the quesadillas warm alongside sour cream or salsa for dipping.

            Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings