Quick Veggie Quesadillas with Salsa Verde

Ingredients

• 2 each Tortillas (small flour or corn)
• 2 cups Mixed vegetables (bell pepper, onion, zucchini, or frozen veggie mix)
• 1 tbsp Olive oil
• 1 clove Garlic(optional)
• 1/2 tsp Ground cumin(optional)
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)
• 1/2 cup Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 1/2 cup Salsa verde

Instructions

1. 1

   Prep (about 10 minutes total prep/cook): If using fresh vegetables, chop them into small pieces; mince the garlic. If using frozen mixed vegetables, measure them out.

2. 2

   Cook the veggies (about 5 minutes): Heat olive oil in a skillet over medium-high heat. Add vegetables (and garlic if using), cumin, salt, and black pepper. Sauté until tender and lightly browned, about 5 minutes.

3. 3

   Assemble (about 5 minutes): Reduce heat to medium. Place one tortilla in the skillet. Sprinkle half the cheese over the tortilla, add the sautéed veggies, then top with the remaining cheese. Add the second tortilla on top.

4. 4

   Crisp the quesadillas (about 5 minutes): Cook until the bottom is golden, about 2–3 minutes, then carefully flip and cook until the other side is golden and the cheese is melted, about 2–3 minutes.

5. 5

   Serve (finish within the remaining time): Cut into wedges and serve with salsa verde on the side.