# Veggie Quesadilla

Golden crisp tortillas stuffed with melted Monterey Jack, sweet peppers, and corn, with salsa for dipping.

- **Time:** 15 min

- **Servings:** 2 servings

- **Difficulty:** Easy

## Ingredients

- 2 large flour tortillas

- 1.5 cups shredded Monterey Jack cheese

- 1 bell pepper, diced

- 1/2 red onion, thinly sliced

- 1 cup corn kernels

- 1 tsp ground cumin

- 1 tbsp olive oil

- Salsa, for serving

- Serve with salsa and, if you like, a dollop of sour cream.

## Instructions

- Heat the olive oil in a large skillet over medium heat. Cook the bell pepper, onion, and corn with the cumin for 4 to 5 minutes until softened.

- Lay one tortilla flat and spread half the cheese over it, then the vegetables, then the rest of the cheese. Top with the second tortilla.

- Cook in a dry skillet over medium heat for 3 minutes per side, pressing gently, until golden and the cheese is melted.

- Slide onto a board, rest 1 minute, and cut into wedges. Serve with salsa.

- Serve with salsa and, if you like, a dollop of sour cream.

**Tags:** [15-Minute Meals](/recipes/#15-minute)

## More recipes to try

- [15-Minute Garlic Butter Pasta](/15-minute-garlic-butter-pasta/)
- [Chicken Stir Fry](/chicken-stir-fry/)
- [Tuna Salad Wrap](/tuna-salad-wrap/)

## Frequently asked questions

### How long does it take to make Veggie Quesadilla?

Veggie Quesadilla takes about 15 min from start to finish, which makes it a great fit for busy weeknights.

### Can I meal prep Veggie Quesadilla?

Yes. Cook Veggie Quesadilla as written, let it cool completely, then store it in airtight containers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

### What can I substitute in Veggie Quesadilla?

You can swap the protein for a similar one, like turkey for chicken or chickpeas for white beans, and use whatever vegetables you have on hand. Keep the seasoning amounts the same so the flavor stays balanced.