A delightful twist on classic quesadillas, packed with vibrant vegetables and a zesty kick.
Heat a large nonstick skillet over medium heat and lightly coat with cooking spray.
Ensure the skillet is evenly heated before adding ingredients to prevent sticking.
Add the zucchini, mushrooms, bell pepper, onion, and garlic to the skillet. Sprinkle with chili powder, cumin, cayenne pepper, and salt.
Stir frequently to cook the vegetables evenly and prevent burning.
Sauté the vegetables for 3-4 minutes until they are tender but still crisp. Remove from the skillet and set aside.
Avoid overcooking the vegetables to maintain their texture.
Wipe the skillet clean and spray with cooking spray. Place a tortilla in the skillet and spread a portion of the vegetable mixture over half of it.
Use a spatula to evenly distribute the filling for consistent flavor.
Sprinkle the vegetable mixture with cheddar cheese, Monterey Jack cheese, and cilantro. Fold the tortilla in half.
Press gently to ensure the tortilla holds together.
Cook the folded tortilla in the skillet for 1-2 minutes on each side until golden brown and the cheese is melted.
Flip carefully to avoid spilling the filling.
Repeat with the remaining tortillas and filling. Cut each quesadilla into thirds and serve warm.
Serve with your favorite dips like salsa or guacamole for added flavor.
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