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Quesadillas are a beloved staple of Mexican cuisine, celebrated for their versatility and satisfying flavors. These simple yet delicious creations consist of a tortilla filled with a variety of ingredients, often cheese and meats, then grilled or toasted to perfection. While traditional quesadillas may lean heavily on cheese and proteins, there’s a delightful twist that elevates this dish to new heights: grilling an array of vibrant vegetables. This method not only enhances the flavors but also introduces a beautiful textural contrast that makes every bite a feast for the senses.

Grilled Veggie Quesadillas

Elevate your meals with these Fiesta Grilled Veggie Quesadillas, a delicious twist on a classic favorite. Packed with vibrant grilled vegetables like bell peppers, zucchini, and mushrooms, this recipe offers a colorful and wholesome option for everyone, including plant-based eaters. Using whole wheat tortillas and a variety of cheeses, each bite is a delightful blend of flavors and textures. Perfect for lunch, dinner, or a snack, these quesadillas are sure to impress!
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Ingredients
  

2 large whole wheat tortillas

1 cup assorted bell peppers, sliced (red, yellow, green)

1 medium zucchini, sliced into thin rounds

1 cup mushrooms, sliced (button or cremini work well)

1 small red onion, thinly sliced

1 cup corn kernels (fresh or frozen)

1 cup shredded cheese (choose from cheddar, Monterey Jack, or a Mexican cheese blend)

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for serving)

Salsa (for serving)

Instructions
 

Prep the Vegetables: In a large mixing bowl, combine the sliced bell peppers, zucchini, mushrooms, red onion, and corn. Drizzle with olive oil, then sprinkle with chili powder, ground cumin, salt, and pepper. Toss the mixture well until all the vegetables are evenly coated in the oil and spices.

    Grill the Veggies: Preheat your grill or a grill pan over medium-high heat. Once hot, add the vegetable mix to the grill. Cook for approximately 8-10 minutes, stirring occasionally, until the vegetables are tender and have developed a slight char. Once cooked, remove from heat and allow to cool for a few minutes.

      Assemble the Quesadillas: Lay one tortilla flat on a clean, dry surface. Evenly sprinkle half of the shredded cheese over one side of the tortilla. Next, add half of the grilled vegetable mixture on top of the cheese, then layer the remaining cheese over the vegetables. Carefully fold the tortilla in half, pressing down gently to seal.

        Grill the Quesadillas: Heat a clean grill or skillet over medium heat. Place the folded quesadilla on the grill and cook for about 3-4 minutes per side, or until the tortilla is golden brown and crispy while the cheese is perfectly melted. Repeat this process with the second tortilla.

          Slice and Serve: Once cooked, remove the quesadilla from the heat and let it rest for about a minute before slicing it into wedges for easier serving. Garnish each serving with freshly chopped cilantro for an added burst of flavor.

            Serve: Plate the quesadillas warm and serve with a dollop of sour cream or Greek yogurt alongside your favorite salsa for dipping.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 2 servings.

                Enjoy your robust and flavorful fiesta grilled veggie quesadillas! 🌮