Go Back
As the warm sun graces us with longer days and bountiful harvests, the culinary world comes alive with a vibrant array of summer vegetables. This season is a celebration of freshness, and what better way to embrace that than with a dish that showcases the colorful bounty of the garden? Enter the vibrant summer vegetable quesadilla—a delightful, satisfying meal that combines the essence of summer produce with the comforting familiarity of melted cheese and crispy tortillas.

Summer Vegetable Quesadillas

Get ready to savor the flavors of summer with these vibrant vegetable quesadillas! Packed with fresh seasonal veggies like zucchini, bell peppers, and corn, this dish combines the essence of summer with melty cheese and crispy tortillas. Perfect for any occasion, these quesadillas are versatile, healthy, and easy to make, catering to various dietary needs. Enjoy a delicious meal that’s as colorful as it is nutritious—ideal for summer gatherings or quick dinners!
Print Recipe Pin Recipe

Ingredients
  

4 large flour tortillas

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

1 cup zucchini, sliced thin

1 cup bell peppers (red, yellow, green), sliced

1 cup corn kernels (fresh or frozen)

1 cup mushrooms, sliced

1 small red onion, thinly sliced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for serving)

Lime wedges (for serving)

Instructions
 

Prepare the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced zucchini, bell peppers, mushrooms, and red onion. Sauté for about 5-7 minutes, until the vegetables are tender and begin to brown slightly.

    Season the Veggies: Stir in the corn kernels, ground cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to meld together. Remove from heat and let cool slightly.

      Assemble the Quesadillas: Lay out two tortillas on a clean surface. On half of each tortilla, sprinkle a generous amount of cheese followed by one-fourth of the sautéed vegetable mixture. Sprinkle a little more cheese on top for better adhesion, then fold the tortillas in half.

        Cook the Quesadillas: In the same skillet (you can wipe it clean or use a new one), place the folded quesadillas over medium heat. Cook for 3-4 minutes on each side, or until the tortillas are golden brown and the cheese has melted. You may need to press down lightly with a spatula to ensure even cooking.

          Serve: Remove the quesadillas from the skillet and let them cool for a minute. Cut each quesadilla into wedges and garnish with fresh cilantro. Serve with sour cream or Greek yogurt and lime wedges on the side.

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