Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1/2 medium red bell pepper, finely diced (approximately 1 cup)
  • 1/2 medium yellow bell pepper, finely diced (approximately 1 cup)
  • 1/2 medium zucchini, finely diced (approximately 1 cup)
  • 1/2 medium red onion, finely diced (approximately 1/2 cup)
  • 1 cup frozen corn kernels, thawed (170g)
  • 1 teaspoon chili powder (5ml)
  • 1/2 teaspoon ground cumin (2.5ml)
  • 1/4 teaspoon garlic powder (1.25ml)
  • Salt and freshly ground black pepper to taste
  • 2 cups shredded cheddar cheese (or Mexican cheese blend) (200g)
  • 24 mini flour tortillas (approx. 4-inch/10cm diameter)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add red pepper, yellow pepper, zucchini, and red onion. Sauté until softened, about 5-7 minutes.
  2. Stir in thawed corn, chili powder, cumin, and garlic powder. Season with salt and pepper. Cook for another 2-3 minutes, stirring occasionally. Remove from heat and set aside to cool slightly.
  3. Lay out half of the mini tortillas on a clean surface. Sprinkle each tortilla with a generous amount of shredded cheese. Top with a spoonful of the veggie mixture, and then another sprinkle of cheese.
  4. Place the remaining tortillas on top of the cheese and veggie mixture, creating the quesadillas.
  5. Heat a clean skillet (or wipe out the original skillet) over medium heat. Cook the quesadillas in batches, pressing down gently with a spatula, until golden brown and the cheese is melted, about 2-3 minutes per side. Watch carefully to prevent burning!
  6. Remove quesadillas from the skillet and let them cool slightly. If desired, use a cookie cutter to cut into perfect circles (or leave as is). Serve immediately with sour cream, salsa, and guacamole (optional).