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

1. 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.
2. 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.
3. Cook in a dry skillet over medium heat for 3 minutes per side, pressing gently, until golden and the cheese is melted.
4. Slide onto a board, rest 1 minute, and cut into wedges. Serve with salsa.
5. Serve with salsa and, if you like, a dollop of sour cream.

Tags: 15-Minute Meals

More recipes to try

• 15-Minute Garlic Butter Pasta
• Chicken Stir Fry
• 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.