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!
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)