Vegetable and Cheese Quesadilla

Instructions

1. Step 1

   On the cutting board, use the chef's knife to thinly slice the bell pepper, onion, and zucchini as noted, then place them in the mixing bowl.

   Ingredients used: 1.0 piece Bell Pepper, 0.5 piece Onion, 1.0 piece Zucchini

   Cookware: Chef Knife, cutting board, mixing bowl

2. Step 2

   Heat 10 ml olive oil in the skillet over medium heat, then add the vegetables and salt. Sauté, stirring with the spatula, for 8 minutes until softened, lightly browned at the edges, and fragrant.

   Timer: 8 min (scalable)

   Ingredients used: 10.0 ml Olive Oil, 1.5 gr Salt

   Cookware: skillet — medium heat, spatula

3. Step 3

   Use the spatula to transfer the sautéed vegetables from the skillet to the plate and leave them there while assembling the quesadillas.

   Cookware: plate, skillet, spatula

4. Step 4

   On the cutting board, make 2 quesadillas: place 90.0 gr cheddar cheese and half of the vegetables over each of 2 flour tortilla, then cover each with a remaining flour tortilla. Press the edges gently so the filling is evenly distributed.

   Ingredients used: 180.0 gr Cheddar Cheese, 4.0 piece Flour Tortilla

   Cookware: cutting board

5. Step 5

   Add the remaining 5 ml olive oil to the skillet over medium heat and grill the quesadillas one at a time for 2 minutes per side, turning with the spatula. Transfer them to the plate when both sides have golden-brown spots and the cheddar cheese is fully melted.

   Timer: 8 min (scalable)

   Ingredients used: 5.0 ml Olive Oil

   Cookware: plate, skillet — medium heat, spatula