Veggie Quesadilla Recipe

Prep vegetables

Thinly slice the red and yellow bell peppers and the red onion. Cut the zucchini into 1/2-inch half-moons. Roughly chop the spinach if leaves are large. Mince the garlic and squeeze the lime. Measure spices.

Heat a large nonstick skillet or cast-iron pan over medium heat. Add 1 tablespoon olive oil and swirl to coat.

Add the sliced bell peppers and red onion to the hot pan and sauté for 3–4 minutes, stirring occasionally, until they begin to soften and edges turn translucent.

Add the remaining 1 tablespoon olive oil, then add the zucchini slices. Cook for 3–4 minutes more, stirring, until zucchini is tender and lightly browned.

Push the vegetables to one side of the pan (or make a small well) and add the minced garlic. Cook 30 seconds until fragrant, then stir garlic into the vegetables.

Sprinkle the ground cumin, smoked paprika, salt, and black pepper over the vegetables. Stir to evenly coat and cook 1 minute to bloom the spices.

Add the chopped spinach and lime juice. Stir and cook 1–2 minutes until spinach wilts and moisture has mostly evaporated. Taste and adjust salt/pepper if needed. Transfer vegetables to a plate and set aside.

Wipe the skillet lightly with a paper towel if needed and return to medium-low heat. Have a spatula and a second pan lid or plate ready.

Place one flour tortilla on a clean work surface. Sprinkle about 1/3 cup shredded cheddar and 1/4 cup Monterey Jack over half of the tortilla (leave a small border).

Top the cheese with approximately 1/4 of the cooked vegetable mixture, spreading it evenly over the cheese. Add another small sprinkle (about 1–2 tablespoons) of cheese on top of the vegetables — this helps the top tortilla adhere when flipped.

Fold the tortilla in half to enclose the filling. Repeat to assemble the remaining three tortillas, using remaining cheese and vegetables.

Add a light coating of oil or a small knob of butter (about 1/2 tsp) to the preheated skillet. Place one folded quesadilla in the skillet. Cook over medium-low heat for 2–3 minutes until the bottom is golden brown and cheese begins to melt.

Carefully flip the quesadilla using a spatula (or invert onto a plate then slide back into pan) and cook the second side for 1.5–2 minutes until golden and cheese is fully melted. Press gently with spatula for even contact.

Transfer the cooked quesadilla to a cutting board and let rest 1 minute, then cut into 3 wedges. Repeat with remaining quesadillas, adding a little oil or butter between batches as needed.

Arrange quesadilla wedges on a plate. Serve warm with sour cream or Greek yogurt, salsa, sliced avocado, and a sprinkle of chopped cilantro. Offer lime wedges if desired.