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Cheesy Veggie Fiesta Quesadillas are more than just a meal; they are a delightful fusion of flavors and textures that appeal to both veggie lovers and cheese enthusiasts alike. This dish is not only a feast for the taste buds but also a colorful addition to any dining table, making it an ideal choice for weeknight dinners, family gatherings, or casual get-togethers with friends. With an array of vibrant vegetables wrapped in a warm, cheesy embrace, these quesadillas offer a satisfying balance of nutrition and indulgence.

Savory Vegetable and Cheese Quesadillas

Discover the joy of cooking with Cheesy Veggie Fiesta Quesadillas, a vibrant and delicious meal that's perfect for any occasion. This recipe combines colorful vegetables like bell peppers, mushrooms, and zucchini with a blend of gooey cheeses, creating a flavorful delight that caters to both veggie lovers and cheese enthusiasts. Easy to prepare and customizable to your taste, these quesadillas are great for quick dinners, family gatherings, or fun snacks with friends. Enjoy a nutritious dish that’s sure to impress everyone at the table!
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Ingredients
  

4 large flour tortillas

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1 cup bell peppers (mixed colors), diced

1 cup mushrooms, sliced

1 medium zucchini, diced

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Sour cream and salsa (for serving)

Instructions
 

Prep the Vegetables: Begin by preparing all the vegetables. Dice the bell peppers, zucchini, and red onion. Slice the mushrooms and mince the garlic.

    Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onions and cook for about 2 minutes until translucent. Then, add the garlic and cook for an additional 30 seconds until fragrant.

      Add Remaining Veggies: Incorporate the bell peppers, zucchini, and mushrooms into the skillet. Sprinkle in the cumin, paprika, salt, and pepper. Sauté for about 5-7 minutes until all the vegetables are tender but still have a slight crunch. Remove from heat and set aside.

        Assemble the Quesadillas: Place one tortilla in a clean skillet over medium heat. Sprinkle one layer of shredded cheddar cheese (about 1/4 cup) evenly over the tortilla. Follow with a layer of the sautéed vegetable mixture, then top with 1/4 cup of mozzarella cheese. Place a second tortilla on top.

          Cook the Quesadilla: Cook for about 3-4 minutes on one side, or until the bottom is golden brown and the cheese has started to melt. Carefully flip the quesadilla with a spatula, adding another tablespoon of olive oil if desired, and cook for an additional 3-4 minutes on the other side.

            Cut and Serve: Once both sides are golden and crispy, remove the quesadilla from the skillet. Let it sit for a minute before cutting into wedges. Garnish with fresh cilantro.

              Presentation: Serve warm with sour cream and salsa on the side for dipping.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4