Sesame-Ginger Veggie Stir-Fry Quesadillas

Ingredients

• 1 tbsp Olive oil
• 1 tsp Sesame oil
• 2 cloves Garlic, minced
• 1 tbsp Fresh ginger, grated
• 3 cups Mixed vegetables (bell pepper and shredded cabbage), thinly sliced
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar(optional)
• 6 pcs Corn tortillas (6-inch)
• 1 cup Shredded mozzarella or Monterey Jack
• 2 tbsp Lime juice
• 1 tsp Honey or maple syrup(optional)
• 1 tbsp Sesame seeds
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Prep (about 12 minutes): Slice the vegetables thinly. Mince the garlic and grate the ginger. Shred the cheese if needed, and measure the soy sauce, rice vinegar, lime juice, and honey/maple syrup.

2. 2

   Cook the sesame-ginger veggies (about 8 minutes): Heat olive oil and sesame oil in a large skillet over medium-high heat. Add garlic and ginger and cook 30 seconds. Add the vegetables, soy sauce, and rice vinegar (if using). Stir-fry until crisp-tender, about 6–8 minutes. Season with salt and black pepper if desired.

3. 3

   Assemble (about 2 minutes): Lay tortillas on a clean surface. Sprinkle cheese over 3 tortillas, divide the veggie mixture among them, then top with remaining tortillas and press gently.

4. 4

   Crisp the quesadillas (about 7 minutes): Wipe the skillet if needed, then cook quesadillas over medium heat until golden and the cheese melts, about 3–4 minutes per side.

5. 5

   Finish (about 1 minute): Stir lime juice with honey/maple syrup (if using) and drizzle over the hot quesadillas. Sprinkle with sesame seeds and serve.