Southwestern Quesadillas with Bell Peppers
with sauteed spiced zucchini
Use a rainbow of bell peppers to add color and texture to these classic cheesy quesadillas with spiced zucchini on the side. Serve them with creamy yogurt for dipping or feel free to add other dipping sauces (like salsa or guacamole) if you'd like!
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Proteins
Cuisines
Ingredients
Southwestern Quesadillas:
- Bell peppers, any combo - 2 , chopped
- Onions, medium red - 1/2 , chopped
- Corn kernels, frozen - 1 cup
- Oil, cooking - 1 Tbsp
- Cheese, shredded Mexican blend - 6 oz
- Tortillas, taco-sized corn or flour - 8
- Yogurt, plain or Greek - 1/2 cup
Sauteed Spiced Zucchini:
- Zucchini - 1 lb , diced
- Garlic - 2 cloves , chopped
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1/2 tsp
- Chili powder - 1/2 tsp
Nutrition Facts
Amount Per Serving
Calories
461
Just a moment...
% Daily Value
Total Fat
25g
38%
Just a moment...
Saturated Fat
10g
52%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
46mg
15%
Just a moment...
Sodium
823mg
34%
Just a moment...
Total Carbohydrate
42g
14%
Just a moment...
Dietary Fiber
3g
13%
Just a moment...
Sugars
7g
Just a moment...
Protein
20g
Just a moment...
Prep
- Bell peppers / Onions / Zucchini / Garlic - Prep as directed. Combine bell peppers and onions in one container. Store zucchini and garlic in their own separate containers. (Can be done up to 4 days ahead)
- Corn - Defrost corn.
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Make
- Heat a large nonstick pan over medium-high heat. Add oil (portion for the quesadillas) and then bell peppers and onions to heated oil. Season with some salt and saute until tender, 3 to 4 minutes. Transfer onions and bell peppers to a mixing bowl and wipe out pan with a paper towel.
- Return pan to stovetop and reduce heat to low-medium.
- Combine onions, bell peppers, corn and cheese.
- Place a tortilla in the pan, spread the top with cheese mixture and then add another tortilla. When the tortilla on the bottom is golden brown and crisp, flip the quesadilla and cook on the other side until golden brown and crisp. Continue with the remaining tortillas and filling.
- While the quesadillas are cooking, place a skillet for the zucchini over medium-high heat. Add oil (portion for the zucchini) and then zucchini to the heated oil. Saute zucchini until tender and golden brown, 4 to 5 minutes. Add garlic, cumin, chili powder and some salt and continue cooking until fragrant, ~1 minute more.
- When quesadillas are finished, slice into wedges. Serve with yogurt for dipping and zucchini on the side. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
461
Just a moment...
% Daily Value
Total Fat
25g
38%
Just a moment...
Saturated Fat
10g
52%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
46mg
15%
Just a moment...
Sodium
823mg
34%
Just a moment...
Total Carbohydrate
42g
14%
Just a moment...
Dietary Fiber
3g
13%
Just a moment...
Sugars
7g
Just a moment...
Protein
20g
Just a moment...
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