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Quesadillas are a beloved staple in many households, known for their versatility and ease of preparation. These delightful tortilla pockets can be filled with a variety of ingredients, making them a go-to meal for any occasion. Today, we’re highlighting vibrant veggie quesadillas that not only capture the essence of fresh vegetables but also cater to vegetarians and veggie enthusiasts alike. Paired with a creamy avocado delight, this dish is a celebration of flavors and textures that will tantalize your taste buds.

Easy Veggie Quesadillas with Avocado Cream

Discover the joy of cooking with these vibrant veggie quesadillas, bursting with flavor and nutrition. Packed with sautéed bell peppers, zucchini, and sweet corn, these tortillas are a delightful option for vegetarians and veggie lovers. They’re paired with a creamy avocado sauce that adds a rich, tangy touch. Perfect for any occasion, these quesadillas are not only easy to make but also visually appealing and delicious. Gather your ingredients and get ready to savor each bite!
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Ingredients
  

4 large flour tortillas

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1 bell pepper (any color), diced

1 medium zucchini, diced

1 small red onion, diced

1 cup corn (fresh, frozen, or canned)

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

2 tbsp olive oil

Fresh cilantro leaves for garnish (optional)

For the Avocado Cream:

1 ripe avocado

1/2 cup Greek yogurt (or sour cream)

1 tbsp lime juice

Salt to taste

Instructions
 

Prepare the Avocado Cream:

    In a bowl, mash the ripe avocado until smooth. Mix in the Greek yogurt (or sour cream), lime juice, and a pinch of salt. Adjust seasoning as needed. Set aside.

      Cook the Veggies:

        Heat olive oil in a large skillet over medium heat. Add the diced red onion, bell pepper, and zucchini. Sauté for about 5-7 minutes, until the veggies are tender. Stir in the corn, ground cumin, chili powder, and season with salt and pepper. Cook for an additional 2 minutes. Remove from heat and set aside.

          Assemble the Quesadillas:

            On one half of each tortilla, layer a generous amount of the cheese followed by the sautéed veggie mixture and then a bit more cheese on top. Fold the tortilla over to create a half-moon shape.

              Cook the Quesadillas:

                Wipe the skillet clean and return it to medium heat. Place the folded quesadillas in the skillet (you may need to do this in batches). Cook for 3-4 minutes on each side, or until the tortillas are golden-brown and the cheese has melted.

                  Serve and Enjoy:

                    Remove the quesadillas from the skillet and cut into wedges. Serve hot with a dollop of avocado cream and garnish with fresh cilantro if desired.

                      Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings