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Veggie and Cheese Quesadillas

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
40 min
SERVINGS
2 servings
Dinner
Veggie and Cheese Quesadillas
Ingredients
  • 1 zucchini, cubed
  • 1 head fresh broccoli, chopped
  • 1 red bell pepper, chopped
  • 1 carrot, chopped
  • 1 yellow onion, chopped
  • 4 small button mushrooms, chopped
  • 4 (10 inch) flour tortillas
  • 1/2 cup shredded sharp Cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
Instructions
1
Preheat your oven to its broil setting, ensuring it reaches the optimal temperature for this process.
2
Cover a baking sheet with a layer of aluminum foil, making it easy to clean up afterwards.
3
In a steamer basket, combine zucchini, broccoli, bell pepper, carrot, onion, and mushrooms. Place the steamer over a pot of boiling water, with at least 1 inch of liquid below it. Cover the steamer to trap the heat and allow for even cooking. Cook until the vegetables are tender but still retain some firmness, typically taking 2 to 6 minutes. Remove from heat.
4
Place two tortillas side by side on the prepared baking sheet, allowing them to rest flat. On each tortilla, create a layered effect by placing cheddar cheese, followed by the cooked vegetables from the steamer, and finally Monterey jack cheese. Top each tortilla with another one to create a stacked effect.
5
Place the assembled tortillas under the broiler and cook until they reach a lightly browned color. Carefully flip them over and continue cooking on the other side until they too reach a lightly browned color.