Cheesy Vegetable Quesadillas with Roasted Salsa

Ingredients

• 4 pcs Tortillas (8-inch)
• 1 cup Bell pepper (any color), sliced
• 1/2 cup Onion, sliced
• 1 tbsp Olive oil
• 1/2 cup Cheddar cheese, shredded
• 1/2 cup Monterey Jack cheese, shredded
• 1/2 cup Canned diced tomatoes
• 1/4 cup Salsa (mild or medium)
• 1 clove Garlic, minced(optional)
• 1/2 tsp Ground cumin(optional)
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Prep (15 minutes total): Slice the bell pepper and onion; shred the cheeses; mince garlic if using.

2. 2

   Cook the roasted-style salsa (about 5 minutes): In a small pan, warm olive oil (or a splash of water if needed). Add garlic (if using), cumin (if using), diced tomatoes, and salsa. Simmer until slightly thickened, about 3–5 minutes. Season with salt and pepper if desired.

3. 3

   Cook the vegetables (about 10 minutes): In a skillet over medium-high heat, add olive oil. Sauté bell pepper and onion until softened and lightly browned, about 8–10 minutes. Season lightly with salt and pepper if desired.

4. 4

   Assemble and cook quesadillas (about 5 minutes): Lay tortillas flat. Sprinkle half the cheese on each tortilla, add the sautéed vegetables, then top with remaining cheese. Fold and cook in the same skillet over medium heat until golden and melty, about 2–3 minutes per side.

5. 5

   Serve: Cut quesadillas in half and serve with the roasted-style salsa on the side.