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- 4 large flour tortillas - 1 cup shredded cheese (cheddar or Monterey Jack recommended) - 1 bell pepper, diced (any color) - 1 medium zucchini, diced - 1 cup fresh spinach, chopped - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste - 1 ripe avocado - 1/2 cup Greek yogurt - 1 tablespoon lime juice - Fresh cilantro, chopped (optional, for garnish)

Cheesy Veggie Quesadillas with Avocado Cream

Discover a delicious take on a classic dish with these Cheesy Veggie Quesadillas, paired with a creamy avocado sauce. Bursting with flavor from fresh bell peppers, zucchini, and spinach, this vegetarian meal is both nutritious and satisfying. Perfect for lunch, dinner, or an appetizer, these quesadillas are easy to customize to suit your taste. Serve them hot alongside the avocado cream for a delightful dining experience that everyone will love.
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Ingredients
  

For the Quesadillas:

4 large flour tortillas

1 ½ cups shredded mozzarella cheese (or a blend of your favorite cheeses)

1 cup bell peppers, diced (any colors you like)

1 cup zucchini, diced

1 cup fresh spinach leaves, roughly chopped

½ cup corn (frozen or fresh)

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper, to taste

Olive oil, for cooking

For the Avocado Cream:

1 ripe avocado

½ cup Greek yogurt (or substitute with sour cream for a richer taste)

1 lime, juiced

Salt and pepper, to taste

Optional: A handful of fresh cilantro, finely chopped, for added flavor

Instructions
 

Prepare the Avocado Cream: In a medium bowl, combine the ripe avocado, Greek yogurt, lime juice, and a pinch of salt and pepper. Use a fork or an immersion blender to mash and blend the mixture until smooth and creamy. If you’d like an herby flavor, stir in finely chopped cilantro. Set the avocado cream aside.

    Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and minced garlic, sautéing for about 2 minutes until they become aromatic. Introduce the diced bell peppers, zucchini, and corn to the skillet. Season with ground cumin, chili powder, salt, and pepper. Cook for approximately 5-7 minutes, stirring occasionally, until the vegetables are tender and lightly caramelized. Add the spinach and stir until just wilted, then remove the skillet from the heat.

      Assemble the Quesadillas: On one half of each tortilla, spoon a generous amount of the sautéed vegetable mixture. Evenly sprinkle shredded cheese over the veggies. Fold the other half of each tortilla over to form a half-moon shape, ensuring the cheese and vegetables are nicely enclosed.

        Cook the Quesadillas: In the same skillet (you can add more olive oil if needed), return to medium heat. Place the quesadillas, one or two at a time depending on your skillet size, and cook for about 3-4 minutes on each side. They should be golden brown with the melted cheese oozing out when they are done. Cook in batches if necessary.

          Slice and Serve: After cooking, transfer the quesadillas to a cutting board and let them cool for a minute. Use a sharp knife to cut them into wedges. Serve with the avocado cream on the side for dipping.

            Garnish (Optional): For an extra touch, garnish the plate with fresh cilantro leaves or a sprinkle of chili flakes to add a bit of heat and enhance the visual appeal.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4