Vegetable and Cheddar Quesadillas

Golden tortillas that crackle under the bite, enclosing a heart of melted cheddar and flash-seared vegetables. The contrast between the crispy dough and the melting cheese defines this dish.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 796
• Protein: 31 g
• Carbs: 85 g
• Fat: 34 g

Ingredients

• 8 piece Soft tortilla (for filling), made from corn ( wheat )
• 250 g Cheddar cheese ( shredded )
• 1 piece Red bell pepper ( finely diced )
• 1 piece Green bell pepper ( finely diced )
• 1 piece Yellow onion ( finely chopped )
• 150 g Button mushroom ( thinly sliced )
• 100 g Corn ( drained )
• 150 g Red bean ( cooked and drained )
• 2 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 1 pinch Hot pepper en poudre optional
• 1 pinch Gray sea salt
• 0.5 piece Fresh cilantro ( chopped )
• 1 piece Jalapeño Pepper ( seeded and finely chopped )

Instructions

1. Filling preparation

   Dice the onion, peppers, mushrooms, and jalapeño pepper into a fine brunoise. Heat the olive oil in a skillet and sauté the vegetables over high heat for 5 minutes. They should release their water while remaining slightly firm.

2. Seasoning and binding

   Add the drained sweet corn and kidney beans. Sprinkle with smoked paprika and chili powder. Season with salt and pepper. Mix well to coat the vegetables with the spices. Remove from heat.

3. Assembling the quesadillas

   Lay a tortilla flat. Spread a generous layer of shredded cheddar on one half, add the vegetable mixture, then a second layer of cheese. Fold the tortilla into a half-moon shape, pressing firmly.

4. Cooking and browning

   Heat a dry pan. Place the quesadilla in the pan and cook for 2 minutes per side. The tortilla should be golden and crispy, and the cheese should be melting over the edges. Cut into triangles immediately after removing from the pan.

Chef's tips

• Do not overfill the tortilla, or the filling will spill out when cutting.
• Press the quesadilla firmly with a spatula during cooking to seal the sides with the cheese.
• Wait 30 seconds before slicing so the cheese can set slightly.

Storage

Eat immediately to maintain crispness. Not suitable for freezing.