Vegetable Quesadillas

Instructions

1. Step 1

   Dice the bell peppers, zucchini, and onion. Mince the garlic, chop the cilantro, and cut the lime in half.

   Ingredients used: 2.0 piece Bell Pepper, 15.0 gr Fresh Cilantro, 8.0 gr Garlic, 1.0 piece Lime, 1.0 piece Yellow Onion, 1.0 piece Zucchini

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the vegetable oil in the large skillet over medium heat. Add the prepared onion, bell peppers, zucchini, and corn, then cook until tender and the excess moisture has evaporated.

   Timer: 8 min (fixed)

   Ingredients used: 150.0 gr Corn Kernels, 30.0 ml Vegetable Oil

   Cookware: large skillet, spatula

3. Step 3

   Stir in the prepared garlic, cumin, paprika, salt, and black pepper. Cook over medium heat until fragrant, then transfer the filling to a mixing bowl.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Ground Cumin, 2.0 gr Paprika, 4.0 gr Salt

   Cookware: large skillet, mixing bowl, spatula

4. Step 4

   Stir the prepared cilantro into the filling and squeeze in the lime juice. Let the filling cool briefly.

   Timer: 5 min (fixed)

   Cookware: mixing bowl, spatula

5. Step 5

   Lay out the flour tortillas. Spread the Monterey Jack cheese over one half of each tortilla, divide the vegetable filling among them, and 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

6. Step 6

   Wipe the skillet clean and place it over medium heat. Cook the quesadillas in batches until golden underneath, then turn and cook until the second side is crisp and the cheese has melted.

   Timer: 10 min (fixed)

   Cookware: large skillet, spatula

7. Step 7

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

   Timer: 2 min (fixed)

   Cookware: Chef Knife, cutting board