Ingredients:

  • 1 tbsp olive oil
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup zucchini, finely diced
  • 1/4 cup corn kernels
  • 1/4 cup red onion, minced
  • 1 clove garlic, minced
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • pinch of salt
  • pinch of black pepper
  • 4 6-inch flour tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1 tbsp melted butter

Instructions:

  1. Heat olive oil in a small pan over medium-high heat.
  2. Add the minced onion and red bell pepper, cooking for 3 minutes until slightly softened.
  3. Stir in the zucchini, corn, and garlic. Cook for another 4-5 minutes until moisture has evaporated and vegetables are slightly caramelized.
  4. Stir in the cumin, paprika, salt, and pepper. Remove from heat and let cool slightly.
  5. Place a small tortilla flat on a clean surface and sprinkle a thin, even layer of cheese (approx. 2 tbsp) over one half of the tortilla.
  6. Spoon the veggie mixture over the cheese, spreading it evenly.
  7. Top the vegetables with another thin layer of cheese and fold the tortilla in half to create a semi-circle.
  8. Heat a non-stick skillet over medium heat with a touch of melted butter.
  9. Place the folded quesadillas in the pan, press down lightly with a spatula, and cook for 2-3 minutes per side until deep golden-brown.
  10. Transfer to a cutting board and use a pizza cutter to slice each semi-circle into 4 small triangles.