Vegetable and Cheese Quesadilla

Instructions

1. Step 1

   Dice the onion, bell pepper, and zucchini. Grate the cheese if necessary.

   Timer: 8 min (fixed)

   Cookware: Box Grater, Chef Knife, cutting board

2. Step 2

   Heat 1 tbsp (15 ml) of the olive oil in the large frying pan over medium heat. Add the onion and bell pepper and cook until beginning to soften.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 gr Bell Pepper, 15.0 ml Olive Oil, 100.0 gr Onion

   Cookware: Large frying pan, spatula

3. Step 3

   Add the zucchini and cook until tender and any released moisture has evaporated.

   Timer: 4 min (fixed)

   Ingredients used: 150.0 gr Zucchini

   Cookware: Large frying pan, spatula

4. Step 4

   Stir in the sweet corn, cumin, chili powder, salt, and black pepper. Cook until the corn is hot and the spices are fragrant.

   Timer: 2 min (fixed)

   Ingredients used: 3.0 gr Chili Powder, 1.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 3.0 gr Salt, 120.0 gr Sweet Corn

   Cookware: Large frying pan, spatula

5. Step 5

   Transfer the vegetable mixture to the large plate and let it cool slightly.

   Timer: 5 min (fixed)

   Cookware: large plate, spatula

6. Step 6

   Lay out the tortillas. Divide the cheese and vegetable mixture evenly over one half of each tortilla, then fold the uncovered halves over the filling.

   Timer: 5 min (fixed)

   Ingredients used: 4.0 piece Flour Tortilla, 225.0 gr Monterey Jack Cheese

   Cookware: cutting board

7. Step 7

   Return the frying pan to medium heat. Use the remaining 1 tbsp (15 ml) olive oil gradually to cook the quesadillas in batches for 2 to 3 minutes per side, until golden and the cheese has melted.

   Timer: 12 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: Large frying pan, spatula

8. Step 8

   Rest the quesadillas briefly, then cut each into wedges and serve warm.

   Timer: 1 min (fixed)

   Cookware: Chef Knife, cutting board