Veggie Quesadillas with Cilantro Sour Cream

Savor the vibrant flavors of these Veggie Quesadillas with Cilantro Sour Cream, a wholesome and colorful recipe perfect for quick weeknight dinners or casual gatherings. Packed with a rainbow of sautéed veggies like bell peppers, zucchini, and sweet corn, and seasoned with warm spices like cumin and chili powder, these quesadillas deliver a delightful mix of textures and tastes. A generous layer of gooey cheddar cheese ties it all together, while the tangy, herbaceous cilantro lime sour cream adds a refreshing finish. Ready in just 35 minutes, this easy vegetarian dish is a crowd-pleaser that's perfect for busy schedules. Serve them hot, crispy, and perfectly golden, paired with a creamy dip that will take your taste buds on a flavor-packed journey.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Large flour tortillas
• 2 cups Shredded cheddar cheese
• 2 tablespoons Olive oil
• 1 piece Red bell pepper
• 1 piece Green bell pepper
• 1 piece Yellow onion
• 1 piece Zucchini
• 1 cup Sweet corn kernels (cooked or canned, drained)
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Sour cream
• 0.25 cup Fresh cilantro leaves (chopped)
• 1 tablespoon Lime juice
• 1 piece Garlic clove (minced)

Directions

Step 1

Start by preparing the veggies. Dice the red and green bell peppers, yellow onion, and zucchini into small, bite-sized pieces.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes, until it starts softening.

Step 3

Add the bell peppers, zucchini, and corn kernels to the skillet. Stir in the ground cumin, chili powder, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the veggies are tender but still have some bite. Remove from heat and set aside.

Step 4

In a small bowl, prepare the cilantro sour cream by combining the sour cream, chopped cilantro, lime juice, and minced garlic. Stir well and refrigerate until ready to serve.

Step 5

Heat a clean skillet or griddle over medium heat and lightly grease it with the remaining olive oil.

Step 6

Place one tortilla on the skillet. Sprinkle 1/2 cup of shredded cheese evenly over half of the tortilla, then top the cheese with 1/4 of the veggie mixture. Fold the tortilla in half to cover the filling.

Step 7

Cook the quesadilla for 2-3 minutes on each side, pressing down gently with a spatula, until the tortilla is golden and crispy, and the cheese is melted. Repeat with the remaining tortillas, cheese, and veggie mixture.

Step 8

Cut each quesadilla into wedges and serve warm with the cilantro sour cream on the side.

Nutrition Facts

Serving size	(1351.0g)

Amount per serving	% Daily Value*
Calories	2146.0

Total Fat 121.5g	0%
Saturated Fat 57.5g	0%
Polyunsaturated Fat 2.9g
Cholesterol 242.1mg	0%
Sodium 6246.5mg	0%
Total Carbohydrate 196.8g	0%
Dietary Fiber 22.0g	0%
Total Sugars 44.5g
Protein 87.0g	0%

Vitamin D 0IU	0%
Calcium 2056.4mg	0%
Iron 13.4mg	0%
Potassium 2218.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.1%

Protein: 15.6%

Carbs: 35.3%