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The foundation of our Summer Garden Bliss Quesadillas is undoubtedly the fresh vegetables that bring both flavor and nutrition to the table. Let’s take a closer look at each ingredient that contributes to this dish.

Summer Vegetable Quesadillas

Experience the essence of summer with our delicious Summer Garden Bliss Quesadillas! Bursting with fresh vegetables, gooey melted cheese, and vibrant flavors, this dish is perfect for any gathering or cozy family dinner. Customizable with seasonal ingredients, these quesadillas are easy to make for cooks of all levels. Dive into our step-by-step guide for creating the ultimate summertime meal that celebrates garden-fresh goodness. Enjoy the taste of summer on your plate!
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Ingredients
  

2 medium zucchinis, thinly sliced

1 yellow bell pepper, sliced

1 cup corn kernels (fresh or frozen)

1 cup cherry tomatoes, halved

1 cup fresh spinach leaves, roughly chopped

1 small red onion, thinly sliced

2 cloves garlic, finely minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and black pepper to taste

8 flour tortillas (8 inches in diameter)

2 cups shredded cheese (a blend of cheddar and Monterey Jack works great)

2 tablespoons olive oil, divided

Fresh cilantro, chopped (for garnish)

Sour cream or guacamole (for serving)

Instructions
 

Prep the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add the thinly sliced red onion. Sauté for about 2-3 minutes until it begins to soften and become translucent.

    Cook the Vegetables: Stir in the minced garlic and cook for another minute until fragrant. Add the sliced zucchinis, sliced yellow bell pepper, and corn kernels to the skillet. Season the mixture with ground cumin, smoked paprika, salt, and black pepper. Sauté for approximately 5-7 minutes, stirring occasionally, until the vegetables are tender and lightly caramelized.

      Incorporate the Spinach and Tomatoes: Add the chopped spinach and halved cherry tomatoes to the skillet. Cook for an additional 1-2 minutes, just until the spinach begins to wilt and the tomatoes soften slightly. Remove the skillet from the heat and let the vegetable mixture cool for a few minutes.

        Assemble the Quesadillas: On a clean work surface, lay out four flour tortillas. Evenly sprinkle half of the shredded cheese over each tortilla. Divide the vegetable mixture among the tortillas, spreading it on top of the cheese. Finish by sprinkling the remaining cheese over the vegetables. Top each with the remaining tortillas to form a quesadilla.

          Cook the Quesadillas: Return the skillet to medium heat and add the remaining tablespoon of olive oil. Carefully place one or two quesadillas in the skillet (depending on the size of your skillet) and cook for about 3-4 minutes on each side, or until they are golden brown and the cheese is perfectly melted. Once done, transfer them to a cutting board and repeat with the remaining quesadillas.

            Serve: Cut each quesadilla into wedges and garnish with freshly chopped cilantro. Serve warm alongside sour cream or guacamole for dipping.

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