Vegetable Quesadilla Recipe

Prep vegetables

Dice the yellow onion into small pieces. Core and thinly slice the red and green bell peppers. Trim and halve the zucchini lengthwise, then slice into half-moons about 1/4-inch thick. Clean and slice mushrooms. Mince the garlic and finely chop the seeded jalapeño.

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When the oil shimmers, add the diced onion and a pinch of salt; sauté 2–3 minutes until translucent.

Add the sliced bell peppers, zucchini, mushrooms and corn to the pan. Cook, stirring occasionally, 5–7 minutes until vegetables are softened and beginning to brown at the edges.

Stir in the minced garlic and chopped jalapeño and cook 30–45 seconds until fragrant (do not burn).

Sprinkle the ground cumin and smoked paprika over the vegetables, add the remaining salt (to reach total 1 tsp) and black pepper, and toss to combine. Cook 1–2 minutes to toast the spices.

Remove the pan from heat and stir in the chopped cilantro and 1 tablespoon lime juice. Taste and adjust seasoning if necessary. Transfer the vegetable mixture to a bowl and set aside.

Combine the shredded cheddar and Monterey Jack cheeses in a bowl and toss lightly to mix.

Wipe the skillet clean, lower heat to medium, and add a small pat of butter or 1 teaspoon oil to coat the pan.

Place one flour tortilla in the skillet. Sprinkle about 1/4–1/3 cup of the mixed shredded cheese evenly over half the tortilla.

Spoon about 1/3 cup of the warm vegetable filling on top of the cheese layer, spreading it evenly but leaving a 1/2-inch border. Top the vegetables with another 1/4 cup of cheese (this helps the quesadilla stick together).

Fold the empty half of the tortilla over the filled half, pressing gently with a spatula to compact. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt.

Carefully flip the quesadilla using a spatula and cook the second side 1.5–2 minutes until golden and the cheese is fully melted. If needed, lower the heat to avoid burning while the cheese melts.

Transfer the cooked quesadilla to a cutting board and let rest 1 minute. Repeat the process with the remaining tortillas, cheese and filling, adding more butter or oil to the skillet as needed.

Using a sharp knife or pizza cutter, cut each quesadilla into 3–4 wedges. Serve immediately with sour cream, salsa, guacamole and lime wedges as desired.