Vegetable Quesadilla with Cheese

Instructions

1. Step 1

   Heat the olive oil in the skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until beginning to soften.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 gr Bell Pepper, 15.0 ml Olive Oil, 120.0 gr Onion

   Cookware: large nonstick skillet, wooden spoon

2. Step 2

   Add the zucchini, corn, garlic, ground cumin, smoked paprika, and salt. Cook over medium heat until the vegetables are tender and excess moisture has evaporated.

   Timer: 6 min (fixed)

   Ingredients used: 120.0 gr Corn, 6.0 gr Garlic, 2.0 gr Ground Cumin, 4.0 gr Salt, 2.0 gr Smoked Paprika, 180.0 gr Zucchini

   Cookware: large nonstick skillet, wooden spoon

3. Step 3

   Transfer the vegetable filling to the mixing bowl, stir in the cilantro, and let it cool slightly.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 gr Cilantro

   Cookware: mixing bowl, wooden spoon

4. Step 4

   Lay out four tortillas. Distribute half of the cheese over them, add the vegetable filling, cover with the remaining cheese, and top with the other four tortillas.

   Timer: 5 min (fixed)

   Ingredients used: 8.0 piece Flour Tortilla, 240.0 gr Monterey Jack Cheese

   Cookware: cutting board

5. Step 5

   Wipe out the skillet and return it to medium heat. Cook the quesadillas in batches for 2 to 3 minutes per side, turning with the spatula, until crisp and the cheese has melted.

   Timer: 20 min (fixed)

   Cookware: large nonstick skillet, Wide spatula

6. Step 6

   Rest the quesadillas briefly, cut each into wedges, and serve with the lime wedges.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 piece Lime

   Cookware: Chef Knife, cutting board