Description
Flavor-packed quesadillas filled with sautéed bell peppers, zucchini, and mild curry spices, topped with melty cheese.
Ingredients
Scale
- 4 large flour tortillas
- 2 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 1 zucchini, sliced into thin strips
- 1 tsp mild curry powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- 2 cups shredded mozzarella or cheddar cheese (or a mix)
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Wash and slice all the vegetables: bell peppers into strips, onion into half-moons, and zucchini into thin baton-style strips.
- Heat 2 tbsp olive oil in a large skillet over medium heat.
- Add the sliced bell peppers, onion, and zucchini. Sauté for 5–6 minutes until tender-crisp.
- Sprinkle in mild curry powder, garlic powder, smoked paprika, salt, and pepper. Stir for 1 minute until fragrant.
- Remove the vegetable mixture from the skillet and set aside.
- Wipe the skillet clean and heat it over medium-low heat.
- Place one flour tortilla in the skillet, add ½ cup shredded cheese, and layer with curried vegetable mixture. Top with another layer of cheese and a second tortilla.
- Cook for 2–3 minutes until the bottom is golden brown, flip, and cook for another 2–3 minutes until fully melted.
- Transfer to a cutting board, let rest, slice, and garnish with fresh herbs.
Notes
For extra flavor, try using pepper jack cheese or adding cooked chickpeas for protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 375
- Sugar: 4g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 30mg
Keywords: quesadilla, curry, vegetarian, comfort food